INSPECTION REPORT Health Protection SSZO-AU6VB9

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE December 18, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order, Ticket Issued	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small bowl of cooked sliced beef observed at room temperature. Staff first indicated it was taken out from the cooler 10 minutes ago (temperature is measured to be 21.9oC). Later staff indicated the beef was being cooled. Corrective Action(s): All potentially hazardous foods at room temperature should be time tracked. Bowl of beef discarded. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Handsink in kitchen is blocked by a table of condiments for grilling foods 2. A whisk is observed in handsink in kitchen by cooking line Corrective Action(s): Handwashing station is meant for handwashing only and must be accessible at all times. Do NOT block handwashing station. This violation has been repeatedly noted in routine inspections. A violation ticket is issued today. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food products (in boxes) observed storing on floor in walk-in cooler and at back storage area 2. Open bags of dry goods observed on shelf 3. Scoop(s) in food containers noted sitting in food Corrective Action(s): Ensure all foods (even in boxes or containers) are stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. Store open bags of dry goods in pest proof containers. Keep handle out of food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Thorough cleaning requires in certain areas Corrective Action(s): Pay extra attention in the following: -->shleves at sushi bar (where plates are stored) -->floor on cooking line -->handles for all coolers Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is noted to line shelf by back door. Corrective Action(s): Remove cardboard as all surfaces must be durable, easily cleaned and impervious to moisture. Violation Score: 3

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

Comments

Health permit is posted Beverage cooler at front: 3.2oC Sushi undercounter prep cooler: 3oC Sushi bar cooler: 2.3oC Walk-in cooler: 4oC 2-door display cooler in kitchen: 2.5oC Freezers: -17oC to -33oC Hot holding: all over 60oC Operator is starting to monitor and record temperatures Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Pest control company comes in regularly Bleach sanitizer in spray bottles noted at 200ppm chlorine Dishwasher final rinse reaches at least 73.6oC on plate, as per min-max thermometer Note: 1. Ceiling tiles in storage room (where ladder is located) have been installed 2. Operator has been repeatedly violating handwashing station requirements (ie. equipment in handsink, condiments table in front of handsink). If this violation is noted again removing certain equipment on the cooking line is mandatory to accomodate the condiments table.