INSPECTION REPORT Health Protection ECAO-AW7VTK

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE February 21, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Again perishable foods are being stored at room temperature with no time stamps. This was cited in the last inspection back in September of last year Foods of note: imitation crab, and prawns at sushi preparation area Operator indicates the foods were out there since 3pm -it is now 330pm therefore time to discard is 5pm -Again perishable foods stacked too high in preparation cooler Corrective Action(s): Correction Order issued -Store perishable foods in the refrigerator otherwise EACH perishable must be TIME STAMPED: Time out of fridge: _______ Time to discard: (+2 hours) Next enforceable step is ticketing -Store perishable foods below the 3/4 indented line for inserts Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Temperature Controls: -Walk-in cooler 4 deg C -2-door undercounter (spicy sashimi area) 4 -1-door undercounter next to washer 3 deg C -Preparation cooler 3 deg C -Sushi Line coolers all at or below 4 deg C -Sushi display coolers at or below 4 deg C -1-door display cooler 4 deg C -Hot held tempura 81 deg C -High temperature washer 78.4 deg C at plate level (probe thermometer) Chemical Controls: -Wiping towel sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used or single use towels used for waitress area Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -last report indicates no activity Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AW7VTK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment