INSPECTION REPORT
Health Protection
SSZO-ANBU5P

PREMISES NAME
Sushi S Japanese Restaurant
Tel: (604) 437-9399
Fax:
PREMISES ADDRESS
1 - 4739 Willingdon Ave
Burnaby, BC V5G 3H5
INSPECTION DATE
June 14, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Youngmin Sa
NEXT INSPECTION DATE
June 23, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

No


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 74

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Many potentially hazardous foods noted at room temperature (ie. brown rice at 22.9oC and 23oC; red rice at 23.3oC; imitation crab at 16.5oC; cooked fish at 26.5oC). There is no time tracking available for any of the foods. All foods discarded.
Corrective Action(s): All potentially hazardous foods must be stored in cooler or if stored in room temperature a maximum of 2 hours (time-tracked) then discard after 2 hours.
Violation Score: 25

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Staff was preparing prawn in handwashing sink at front at the beginning of inspection.
2. A table was blocked in front of handwashing sink at the back by grill.
Corrective Action(s): Handwashing station is for handwashing only and must be free of items and be accessible at all times.

This is a repeated violation. A correction order was given on August 2016 regarding this issue. A violation ticket was issued last routine inspection.

A violation ticket will be given regarding this violation in the follow-up inspection.

Violation Score: 25


Non-Critical Hazards: Total Number: 4
304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings noted by 2-door cooler in kitchen; floor under shlevings by back door; inside hot water tank room; and by chest freezer where pop storage is. Pest control company comes in twice a month.
Corrective Action(s): Remove droppings, sanitize areas, and monitor
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: 1. In hot water tank room, a ladder is attached on wall to gain entrance to roof; however, no ceiling tile available to close off when ladder is not in use.
2. In the room where pop storage is, a small pipe is connected from floor to roof, gap noted on ceiling tile for the pipe.
Corrective Action(s): The noted observations allow entrace of mice and/or other pests into facility. Connect with landlord with situation.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Cleaning is required in kitchen; grease noted heavily on cooking line.
Corrective Action(s): The following areas require attention:
-->microwave in kitchen
-->all cooking equipment on cooking line (ie. grill, deep fryers, stove, etc)
-->ventilation exhuast filters (professional company comes for deep cleaning every 6 months but operator can take out filters and wipe down surrounding areas regularly)
-->floor and wall around cooking line

Correct violation within 1 week.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Cold water tap for handwashing sink in kitchen is not working.
Corrective Action(s): Fix tap as hot and cold running water MUST be available for proper handwashing to occur.
Violation Score: 9


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

Comments

Health permit is posted
Top compartment at top sushi bar: 1oC
Bottom compartment at sushi bar: 3.2oC
2-door cooler: 3.8oC
Walk-in cooler: 4oC
Beverage cooler: 2.2oC
Freezers: -15oC to -19oC
Hot holding: rice at 66oC; soup at 76oC
Hot and cold running water available
Liquid handsoap and paper towel present at handsinks
Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel
Bleach sanitizer in buckets noted at 200ppm chlorine