INSPECTION REPORT Health Protection KLIU-CEAUFP

PREMISES NAME Sushi U		Tel: (604) 291-0080 Fax:
PREMISES ADDRESS 5 - 5901 Broadway Burnaby, BC V5B 2Y4		INSPECTION DATE May 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) (Kevin) Sung Kwon Chang		NEXT INSPECTION DATE May 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > Vent hood is visibly soiled. Professional cleaning is scheduled to occur this month. > Shelving in centre work station is covered with grease and food debris. Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan. > Vent hood baffles can be removed and cleaned in addition to professional cleaning. Date to be corrected by: immediately. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Clean dishes are stored on a shelf lined with flattened out rice bags. The rice bags are not a smooth and non-porous surface that can be easily cleaned and sanitized. The shelf underneath is wood that requires refinishing. Corrective Action(s): Remove the liners from all shelving units and refinish the wood shelving. Date to be corrected by: May 24, 2022. Violation Score: 9

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

Comments

Routine > Cheque #002520 in the amount of $150.00 received for permit fee for April 2022 to March 2023 fiscal year. Temperature controls > Standup cooler (by door): 4C > Standup cooler: 4C > Sushi prep cooler: 3C > Standup freezer: -16C > Chest freezer (small): -18C > Chest freezer (large): -21C > 2 door cooler: 4C > Hot holding all above 60C for miso soup, teriyaki sauce, and rice General: > Handsink supplied with hot+cold water, liquid soap and paper towels. > High temperature dishwasher achieved final rinse temperature of at least 71C. > 100ppm chlorine solution available for sanitizing. > No signs of pests at time of inspection. Backdoor and screen door were closed. > No changes to pest control services since last routine. > Foodsafe requirements met. > Health permit posted. Signature not obtained due to COVID protocols. Report printed and reviewed with operator on site.