INSPECTION REPORT Health Protection DNGG-AEVVCM

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE October 19, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Naoya Uema		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # DNGG-AETUSW of Oct-17-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (- Heavy grime/ mildew-like accumulation on food scissors, tweezers, and spoon used by sushi chef.) Code 302 noted on Routine inspection # DNGG-AETUSW of Oct-17-2016 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (- Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution. - Sanitizer not used when wiping cutting boards. - <10 ppm chlorine residual detected in sanitizer bucket used to store wiping cloths at sushi bar. )

Comments

- Handsinks are accessible, hot and cold water, liquid soap and papertowels available. - Wiping cloths stored in 100-200 ppm chlorine bleach sanitizing solution. **Change solution regularly throughout the day or when it becomes heavily soiled** - Regular chlorine bleach available to make sanitizing solution. - Food storage has been re-organized in walk-in cooler. Continue to work on organizing storage practices - ensure that food is ALWAYS protected from contamination. *Continue to work on maintaining a higher level of sanitation throughout the entire premises. Keep all items at least 6 inches (15 cm) off the ground to facilitate cleaning and pest monitoring. *Outstanding deficiencies from Inspection Report DNGG-AETUSW dated October 17, 2016 must still be corrected. - Revised Food Safety Plan (FSP) for Sushi Rice and Sashimi has been submitted and reviewed. Review FSP with all food handlers and ensured that it is followed. - List of Commercial Food Testing Laboratories provided to operator. Submit a sample of acidified sushi rice to verify that the pH of the rice is ≤4.2. - Operator has ordered pH test strips to monitor the pH of each batch of sushi rice. - Refer to the FH Info Share RE: Sushi Rice for more information.