INSPECTION REPORT Health Protection JAHN-B3J2JC

PREMISES NAME Sushi Bar Shyun		Tel: (604) 944-4411 Fax:
PREMISES ADDRESS 102 - 1250 Dominion Ave Port Coquitlam, BC V3B 8G7		INSPECTION DATE August 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kanako Ito		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The top showcase cooler measured 15C and some potentially hazardous foods (fish, sprouts) were stored. The restaurant opened 10 minutes ago; the operator was asked to move foods into the bottom showcase cooler which was at adequate temperataure. Corrective Action(s): Do not store potentially hazardous foods in the top showcase cooler until temperature is at or below 4C. Both showcase coolers must be equipped with a thermometer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Carboard boxes are used to line the shelves next to the deep fryer. This is a repeat violation. Corrective Action(s): Cardboard boxes and newspaper are not allowed in the kitchen. Remove cardboard boxes immediately. Violation Score: 3

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

Comments

- The facility is equipped with hot & cold running water - Handsinks are stocked - 100ppm chlorine sanitizer available in labelled spray bottle - Temperatures of refrigeration units, except for the one noted above, meet regulatory requirements (<4C coolers, <-18C freezers) - High temp dishwasher achieved sanitizing temperature (>71C at plate's surface) - Foods are stored off of floor - Dry ingredients are stored in pest-proof containers - Shells are sanitized in the dishwasher (shells are used as decorations) - Staff demonstrate good personal hygiene - No signs of pest activity NOTE: - Temperature recordkeeping for refrigeration units must be carried out everyday, not once a week.