INSPECTION REPORT Health Protection ECAO-AYZQ29

PREMISES NAME Satomi Sushi		Tel: (604) 437-6405 Fax:
PREMISES ADDRESS 4689 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE May 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gong Soon, Nakajima		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bowls used for bulk scoopers Dry storage area in hallway is littered with food debris on the walls/shelves. Cardboard is used as a shelf liner Corrective Action(s): Dishwash bowls. only use scooper with handles lodged in the bulk food handle up to prevent worker's hands from contaminating the food Remove the cardboard liners. Clean and sanitize these shelves Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish portions defrosting on racks at room temperature Corrective Action(s): Do not defrost at room temperature. Either defrost in the fridge overnight, under cool running water or as part of the cooking process Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back screen door is not flush to the ground -rodents can easily enter here from the back parking lot where dumpsters are Corrective Action(s): Keep the main door closed. If you need extra ventilation then install a doorsweep flush with the ground on the screen door. Violation Score: 3

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

Comments

Temperature Controls: -2-door display 3 deg C -Preparation cooler 4 deg C -1-door display undercounter nearest washer 4 deg C -2-door leftside undercounter 4 deg C -2-door rightside undercounter 3 deg C -sushi display leftside 4 deg C -sushi display rightside 4 deg C -1-door display next to handsink 4 deg C -1-door display under ice machine 4 deg C -Miso soup 72 deg C -steamed rice 68 deg C Chemical Controls: -Low temperature chlorine washer >50ppm as per test strips Bleach sanitizer buckets >100ppm as per chlorine strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, and mechanical washer General Sanitation okay In-Use Utensils: are changed every hour as per operator NOTE: some utensils kept in water -keep this water iced down -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests 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-AYZQ29
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