INSPECTION REPORT Health Protection RWOG-CHDUMC

PREMISES NAME Sushi Modo		Tel: (604) 553-0142 Fax:
PREMISES ADDRESS 7874 Edmonds St Burnaby, BC V3N 1B8		INSPECTION DATE August 17, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yeol Hur		NEXT INSPECTION DATE August 24, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 110

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods stored at ambient temperatures: - tempura - tempura batter - mayo labelled "refrigerate after opening" Corrective Action(s): Potentially hazardous foods must be stored at 4C or colder, or 60C or hotter. Any foods stored at ambient temperatures must be discarded within 2 hours. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Miso soup has been left at room temperature to cool for over 2 hours. Corrective Action(s): Food must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard soup. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Dishwasher only reached 66-68C at final rinse cycle on three runs. Temperature on inspector's thermometer matched machine's digital display. 2) In-use utensils stored in ambient temperature water 3) No sanitizer available in back kitchen. Corrective Action(s): 1) CLOSURE ORDER ISSUED - until the dishwasher is able to reach at least 71C at the final rinse cycle, this facility must remain closed. 2) In use utensils (ladles, rice scoops, knives) must be stored in ice water. The ice must be replenished frequently. The container and utensils must be run through the dishwasher every four hours. 3) Sanitizer must be available in back kitchen area at all times. Wiping cloths must be stored in sanitizer solution when not in use; do not leave wiping cloths on the counter. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front handsink used for food preparation - food noted in the basin. Corrective Action(s): Handwashing stations are to be used for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw chicken stored next to sashimi fish 2) Eggs stored above vegetables Corrective Action(s): 1+2) Raw foods must be stored below and away from ready to eat foods. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: 1) Rodent droppings noted in back kitchen, under three compartment sink. 2) An abudance of fruit flies noted in the back kitchen. Corrective Action(s): 1) Clean and and sanitize all areas where rodent droppings are found. 2) Maintain cleanliness to minimize fruit flies. 1+2) Contact pest technician. Follow all recommendations. Ensure all foods are protected from pest contamination. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Premises requires deep clean. Corrective Action(s): Clean and sanitize kitchen. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Dishwasher did not reach at least 71C at final rinse cycle. It reached from 66-68C through three run cycles. 2) Front mini fridge does ont reach 4C or colder Corrective Action(s): 1, 2) Repair or replace equipment. Violation Score: 15

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

Comments

CLOSURE ORDER ISSUED General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer in spray bottle at waitress station measured 200ppm quats - ice machine appears sanitary * FOODSAFE Level 1 (or equivalent certificates must be available for review at follow-up inspection Temperatures: - under counter cooler (sushi bar) 4C - dual door chest freezer: -12C - large chest freezer: -14C - upright freezer: -16C - small prep cooler: 3C - large prep cooler: 4C - walk-in cooler: 4C - back chest freezer: -15C Report not signed due to COVID-19 protocol. Report printed and reviewed with operator.