INSPECTION REPORT Health Protection JCRH-CZ5VU5

PREMISES NAME Sushi Uomo Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE January 3, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyeongha Park		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Miscellaneous items were stored inside kitchen handsink and access to sink was partially obstructed with rice cooker stored in front of it. Corrective Action(s): - Do not store any items inside of or in front of the handsink at any time. Handsinks must be accessible for handwashing at all times. - Corrective actions taken at time of inspection: The items were removed from inside of and in front of the handsink at the time of the inspection Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted on floor under dry storage shelving near back door - Mouse (1) caught in glue board (on floor under counter at the end of the sushi prep area) Corrective Action(s): - Dispose of glueboard with mouse. - Clean above noted floor area to remove all droppings and sanitize affected areas. Monitor for any further rodent activity and ensure area is cleaned and sanitized promptly if any additonal droppings - Keep floor area clear to allow for cleaning and monitoring for pest activity. - Maintain regular pest control service to ensure rodent activity is controlled. Have pest control technician assess for entrance points and ensure any identified entrance points are addressed. To be corrected by: 10-Jan-2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grime and food debris noted in the following areas: - on floor under counter at the end of the sushi prep area. - on cooler door handles and exterior of coolers - on floor under dry storage shelving near back door - Grease noted on floor under cook line - Cardboard and newspaper was noted to be used to line some surfaces (floors, shelves). Corrective Action(s): - Thoroughly clean the above noted areas and ensure they are maintained in sanitary condition. Keep floors clear to facilitate cleanining. - Remove cardboard and newspaper. Ensure surfaces are cleaned at frequency required so that they are maintained in sanitary condition. To be corrected by: 10-Jan-2024 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: - Rodenticide present in bait boxes behind chest freezer in kitchen at at back hallway. Use of rodenticide inside the food premises is not appropriate. Corrective Action(s): - Remove bait boxes and rodenticide from premises. Have Pest Control Technician replace with traps (eg. snap traps, glue boards, tin cats). To be corrected by: 04-Jan-2024 Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- Handsinks were supplied with hot and cold running water, liquid soap and paper towel. See violation above re: kitchen handsink not accessible/available - Coolers were operating at 4C or below and supplied with thermometers - Freezers were maintaining food products in a frozen state - Hot held foods were maintained above 60C. Tempura chicken 66C, miso soup 80C, rice 72C - Acidified sushi rice at pH 4 (per pH test strip) - High temperature dishwasher was operational. Rinse temperature at dish surface 71C per thermolabel - Chlorine bleach sanitizer solution present in spray bottles in sushi prep area and kitchen. Concentration was initially >200ppm chlorine - diluted with 100-200ppm chlorine at time of inspection. - Chlorine test strips present - ensure they are used to verify sanitizer concentration - In use utensils stored in a sanitary manner - Operator present and has Foodsafe level 1 - Permit to operate present - Staff/public washrooms maintained and supplied with liquid soap and paper towel