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 TAKENFOOD 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.