INSPECTION REPORT Health Protection ABAI-ATKUL6

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE November 29, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaesung Hong		NEXT INSPECTION DATE 5 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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large bag of bean sprouts noted on counter at 15C - discard. This issue was noted on previous inspection reports. Corrective Action(s): Ensure bean sprouts are maintained at 4C or less in cooler unit or adequate amount of ice if not stored in cooler unit. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pot of covered miso soup stored on counter at room temperature beside hot holding unit for miso soup at 45C - discard. Corrective Action(s): Ensure miso soup is maintained higher than 60C or cool properly and store in cooler unit. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Missing light cover noted above food preparation area by kitchen entry. Corrective Action(s): Replace missing light cover or obtain/install sleeves. Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All hand wash stations were accessible and unobstructed at time of inspection. All coolers 4⁰C or less (display case, under counter, prep, walk in...etc) Freezers - 16C to -18C Hot holding of rice a miso soup higher than 60⁰C. General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Shellfish tags kept on site. Raw oyster advisory posted. Ice is made using trays then put in a container kept in domestic freezer. Scoop for ice stored in a separate container outside of the ice. Chlorine sanitizer in containers with cloths submerged 100ppm (located at sushi bar and in kitchen food preparation area) High temperature dish washer achieved 71⁰C (with thermolabel).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-ATKUL6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Sunrise canola oil 0g trans fat. Most ingredients/foods are exempt from trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment