INSPECTION REPORT Health Protection ZDER-AYESW2

PREMISES NAME Genji Sushi		Tel: (604) 433-9710 Fax:
PREMISES ADDRESS 7533 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE May 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chang Eok Kim		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: 1. Dead mouse found in trap by back shelving during inspection. 2. Mouse droppings found under cooking equipment. Corrective Action(s): Ensure mice are controlled and droppings are cleaned up regularly. Continue to monitor and control pest activity. Correction date: 1 week Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Tempura batter left out over night on chest freezer. During inspection the batter is left on top of bulk food bin. Corrective Action(s): Ensure all food (tempura batter) is discarded at the end of day or placed in a pest free container to protect food and not attract pests. Correction date: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up and batter splatter around cooking equipment and commercial vent hood. Corrective Action(s): Ensure cooking areas are maintained in sanitary condition. Commercial vent hood should be cleaned weekly and cooking equipment cleaned daily to prevent build up.. Correction date: 1 week Violation Score: 3

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

Comments

General: All temperatures satisfactory: 1) Miso soup: 68 C 2) Rice: 66 C 3) Prep cooler: 4 C 4) 2 door cooler (standing): 4 C 5) 3 door freezer: -13 C 6) 3 door cooler: 4 C 7) Beverage cooler: 4. C 8) fish cooler: 3 C 9) display cooler: (left) 3 C (right) 4 C 10) chest freezers: -20 C/-17 C -Ice machine (out of order) -technician has been contacted -Dishwasher (low temp): 50 ppm chlorine at plate -Sanitizer buckets: 200 ppm chlorine ***Keep all wiping cloths in sanitizer at all times when not in use. - Handsinks maintained: paper towels, liquid soap and hot/cold water -Improvements in sanitation noted - exceptions noted above Notes: Still working to comply with ALL conditions of compliance meeting on Feb 13, 2018. 1.Has cut down menu 50% 2.Has cut down seating to 50 seats max. (cut dining room down with partitions) 3.Has implemented SP and IPCP - exceptions noted above. 4.Staff still requires FOODSAFE Lv.1 course - 3 staff of 5 staff. New staff have been hire recently and need training. Owner has the remaining signed up for class in May 2018 (language specific)