INSPECTION REPORT Health Protection ABAI-AG5VLF

PREMISES NAME Sushi Bar Kilala		Tel: (604) 298-4749 Fax:
PREMISES ADDRESS 4749 Hastings St Burnaby, BC V5C 2K8		INSPECTION DATE November 28, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Junichi Nakane		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Premises was closed at time of inspection. Operator on site to do some cleaning and maintenace. No food preparation/handling taking place. All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. Walk in cooler 3C and domestic refrigerator 4C. Note: display case cooler not being used - turned off with no food inside. Chest freezers x3 all less than -18C No hot holding available at time of inspection. ** Obtain a probe thermometer available to check internal temperature of foods. Ensure probe is sanitized between uses. ** Good general sanitation. No obvious sign of pest activity noted at time of inspection. Dry storage shelving area well maintained. All items were stored off the ground. Hood ventilation system appeared cleaned. All lights in food preparation areas covered except one. Operator had cover on site and said he removed it to clean out the flies trapped underneath. Ensure light cover is returned after cleaning. Back door was closed at time of inspection. Bleach available on site. Ensure chlorine sanitizer (100ppm) is made at the start of each shift prior to any food preparation taking place. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Chlorine test strips on site. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected.