INSPECTION REPORT Health Protection DSEA-AENV5Y

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE October 12, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE October 17, 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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 oven toaster tray of yam tempura held in the oven toaster at 50.0C (internal). Operator had turned off the oven. Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are kept >60C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sushi bar is sanitized at the end of the day. Sanitizer not present in the sushi bar. Corrective Action(s): Area was sanitized using a 100 ppm chlorine solution. Ensure that all continuously used surfaces are cleaned and sanitized every 4 hours or more frequently. Wiping cloths must be stored in sanitizer solution when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 2 issues: -cardboard reused as floor liner in the sushi bar -bowls being used as scoops for bulk food products (flour, sugar, etc) Corrective Action(s): Remove the cardboard. Obtain scoops with dedicated handles for handling of bulk food products. due: 3 days Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Storage shelves in the dry storage area required as per previous inspection, #225568, not installed Corrective Action(s): Install storage shelves in the dry storage area. All shelves must be minimum 6 inches off of the ground and made of easily cleanable, non-absorbent materials. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: BOH storage area has large amount of equipment and various goods from the previous owner not required for daily operations. Corrective Action(s): Remove items not required for daily maintenance. Due: Monday Oct 17 Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Sushi cooler (4C), white bar cooler (4C), double door undercounter cooler (2C), prep cooler (4C), and upright cooler (3C) measured < 4 degrees C =Dry storage chest freezer (-18C), middle small chest freezer (-18C), and middle large chest freezer (-22C) measured < -18 degrees C =Miso soup hot holding (79C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Sanitizer solution available spray bottles at 100 ppm chlorine in the BOH =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified notes: -some cleaning required on frequently touched surfaces such as door handles and counter tops, as well as the kitchen divider curtain. -permit on site. Must be posted in a conspicuous location -replace the prep cooler rails and ensure that the top of the prep cooler is stocked with containers to prevent escape of cold air. -CoB has ordered the facility to remove the canopy and apply for new building permit. NOTE all renovations and removal or addition of equipment requires prior health approval. contact your district inspector for details. -sushi chef must complete Chinese FOODSAFE level 1 course. due: 2 months; provide proof to district inspector daisuke.serizawa@fraserhealth.ca