INSPECTION REPORT Health Protection 251873

PREMISES NAME Sushi-Q		Tel: (647) 979-0706 Fax:
PREMISES ADDRESS CRU913K - 9855 Austin Rd Burnaby, BC V3J 1N5		INSPECTION DATE April 8, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 15, 2021
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Opened tub of mayonnaise stored at room temperature. Label indicates to refrigerate after opening. Staff informed that it was opened 3 dys ago and portions of mayonnaise are taken from it and placed into cold storage. * Corrective action: discard tub of mayonnaise. It is a potentially hazardous food that requires cold storage. Opened tubs must be placed into cold storage with portioned mayonnaise. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): (1) Wiping cloths were submerged in a sanitizer solution that measured 0ppm chlorine as per test strips. (2) No sanitizer solution was prepared for manual dishwashing and available at time of inspection. Staff prepared a solution that measured 0-50ppm chlorine as per test strips. * Corrective actions: (1) Wiping cloths must be submerged in 100ppm chlorine solution when not in use. Solution should be made daily or once solution becomes visibly soiled. (2) Ensure proper manual dishwashing method is followed. Sanitizing solution must be 100 - 200ppm chlorine. Staff noted to add 1 more cap full of bleach to previously added amount. - Note: 100ppm solution is 2mL bleach with 1L water. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Small take out container used as scoop for tub of mayonnaise was fully sunken in. * Corrective action: ensure that scoops for bulk foods have a handle that can remain out of the food to prevent hands from contaminating the food. Discarded take out container with tub of mayonnaise. Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold water faucet for front handsink was broken and loose. Unable to provide adequate flow of cold water for handwashing. * Corrective action: contact service company to repair faucet. Continue to use back handsink. Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Re-used household cleaner spray bottle contained a hand mixed sanitizer solution. Correct contents of the bottle was not labelled. * Corrective action: ensure chemicals and sanitizer solutions are properly labelled to identify the contents. Preferably use new spray bottles as old bottles may contain unknown chemicals. Improper mixing of chemicals can cause unknown reactions. Date To Be Corrected By: Immediately Corrective Action(s):

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

Comments

This inspection done by an EHO student. - Back handsink supplied with hot and cold water, liquid soap and paper towels were available. - Make sure cleaning products are not left in the handsinks. - Prep coolers: 4 deg.C and 3 deg.C - Inserts holding sliced sashimi measured 7 deg.C at the surface, internal temperature measured 3 deg.C as per probe thermometer. Staff informed inserts had just been topped off. - Stored foods are covered with plastic wrap and protected from contamination. - Beverage cooler: 4 deg.C - Miso soup: 71 deg.C - Display cooler was 12 deg.C at start of inspection. Dropped down to 2 deg.C after 45 min. Cooler was going through a defrost cycle. - Small fridge by hot holding unit: 4 deg.C (not storing food at the time). - Pest control on site. Traps and baits noted around hot water tank and dishwashing area. - No signs of pests during inspection. - General sanitation is satisfactory - Staff on site had valid FOODSAFE level 1 - Health permit posted. * Small sushi cooler was not in use at time of inspection ** Report written off site due to COVID-19.