INSPECTION REPORT Health Protection RLAM-BKFSXN

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE January 2, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Raw chicken from approved supplier is cooked in a toaster oven. No thermometer is on site to verify cooking temperatures and operator is not able to provide correct information upon request of reheating procedures. Re-heating products must achieve 74C internal temperature before serving. No cooked food on site to verify reheating practice at time of inspection Corrective Action(s): Purchase accurate probe thermometer. Probe foods not on the heating element and ensure 74C is achieved internally of the product. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Basket of rice stored in back uncovered. Ensure all foods stored away is covered to protect them from contamination. Corrective Action(s): Cover rice baskets. Ensure all other foods stored away is covered to protect them from contamination. Date to be corrected: today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Minor mouse droppings noted in right corner of dry storage room. Ensure all areas including hard to reach areas are cleaned on a regular basis. Ensure all entry points are sealed. Corrective Action(s): Clean up and sanitize areas affected by mouse droppings. Date to be corrected: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Bottom of 2nd chest freezer by back door is in need of cleaning. Encrusted debris from spillage has accumulated. 2) Top surface of chest freezers have dirt accumulation. Corrective Action(s): Clean chest freezers. Date to be corrected: today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden sushi rice container is too large for the dishwasher or the 3 compartment sink. Furthermore, the drain plugs do not fit the 3 compartment sink, so no immersion of sanitizer can be achieved. A three compartment sink of non-corrodible metal of sufficient size to permit complete immersion of the utensils to be sanitized; or as determined by the regulatory authority. Corrective Action(s): 1) Do not use wooden rice container. Purchase a smaller one that can fit in the 3 compartment sink or dishwasher. 2) Purchase drain plugs that fit for the 3 compartment sink. Date to be corrected: today Violation Score: 3

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

Comments

-Routine Inspection -Handwashing sinks contain hot water, liquid soap, and paper towel -Coolers measured 4C or less: sashimi cooler, mini fridge, stand up fridge(domestic), stand up cooler -Freezers measured -15C: 3 chest freezer in back, stand up freezer(domestic) -Dishwasher measured 100ppm chlorine -Bleach available. Bleach buckets measured 100ppm chlorine. Test strips are available -Hot holding units measured above 60C -Note: insert cooler in back kitchen is not in use as it is not functional.