INSPECTION REPORT Health Protection DNGG-AETUSW

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE October 17, 2016	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Naoya Uema		NEXT INSPECTION DATE October 20, 2016
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: High (≥30) Total Score = 50

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Heavy grime/ mildew-like accumulation on food scissors, tweezers, and spoon used by sushi chef. Corrective Action(s): - Stop using above-mentioned utensils immediately. WASH & SANITIZE all food equipment after each use. [Date to be corrected by: Immediately] Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution. - Sanitizer not used when wiping cutting boards. - <10 ppm chlorine residual detected in sanitizer bucket used to store wiping cloths at sushi bar. Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution. Change solution frequently throughout the day. - Always use sanitize with 100-200 ppm chlorine bleach sanitizing solution after cleaning food contact surfaces. [Date to be corrected by: Immediately] --> 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water --> Use regular household bleach to make sanitizing solution. Do not use specialty, scented, or "fibre guard" bleach. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Bowls stored inside service area handsink and sushi bar handsink. Corrective Action(s): - Remove bowls from handsinks. [Date to be corrected by: Immediately] --> All handsinks must always be fully accessible, and provided with hot and cold water, liquid soap and papertowels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Containers of raw chicken stored over salmon and octopus sashimi in walk-in cooler. - Raw beef stored over mayonnaise in walk-in cooler. - Tuna sashimi not covered in walk-in freezer. - Salad in kitchen prep cooler not properly covered. Corrective Action(s): - Food must be protected from contamination at all times. Cover foods (use plastic food wrap and/ or clean food container lids). - Store raw meats separately and away from produce and ready-to-eat foods. [Date to be corrected by: Immediately] Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris, grease, dirt accumulation noted on and under shelves, under and behind equipment, ceiling tiles, in all hard to reach areas. Corrective Action(s): - Thoroughly clean above-mentioned areas. - Store all items at least 6 inches (15 cm) off the ground to facilitate cleaning. [Date to be corrected by: October 31, 2016] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some food containers used to store food are in disrepair. Broken edges, melted sides, holes burned through on containers noted. Corrective Action(s): Discard food containers in disrepair. [Date to be corrected by: October 17, 2017] All equipment/ utensils/ food contact surfaces must be in good working order, non-absorbent, and easily cleanable. Violation Score: 3

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

Comments

- Coolers: <4 deg C - Walk-In Freezer: -18 deg C - Hot Holding (Rice and Miso Soup): >65 deg C - Dishwasher: 73 deg C at dish surface - Food Safety Plan for Sushi Rice and Sashimi reviewed with operator. Corrections required. Submit revised copy to FH for review by October 31, 2016. *Purchase pH test papers to verify the pH of each batch of sushi rice. pH =<4.2 is required for room temperature holding of sushi rice. - FoodSafe requirements satisfied. - Premises must still maintain reduced seating (25 seats max) as well as offer a reduced menu as previously discussed with operator. Note: Operator advised that premises will be closed for a month to undergo improvements - changing floor tiles, ceiling tiles, replacing wood counter tops and shelves with stainless steel, repairing structural deficiencies. No changes to the existing layout are planned. Discussed with operator to consider moving mop sink and ice machine. Operator to contact FH and advise if recommended changes will be conducted.