INSPECTION REPORT Health Protection MKIM-D3RTTM

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE March 27, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Icy Cheng		NEXT INSPECTION DATE March 29, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Condiment cooler observed to be at 6.9C. Corrective Action(s): Proportioned items (miso soup tofu and salad bowls) prepared within 1 h moved to a working cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice scoop observed to be in 19C warm water bath 2) Knives kept in a container with dirty rag and plastic bag 3) Walk in cooler fan guard observed to have dust build up 4) Food kept on floor in walk in freezer 5) Raw food kept ontop of ready to eat products. Corrective Action(s): 1) Operator placed rice scoop in the dishwasher at the time of inspection. Ensure to keep rice scoop in ice water bath or dry conditions 2) Operator placed all knives in the dishwasher at the time of inspection. Ensure to keep knives on a clean surface free of potential contamination. 3) Ensure to clean and sanitize fan guards. 4) Do not keep food on the floor 5) Ensure to keep raw fish and eggs below ready to eat products such as salads to prevent potential cross contamination. Date To Be Corrected: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed under fryer and gas ranger Corrective Action(s): Ensure to clean and sanitize above mentioned areas. Date To Be Corrected: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Condiment cooler measured to be at 6.9C with a probe thermometer. Corrective Action(s): Repair/replace cooler so that it is able to produce 4C or lower at all times. Do not store any potentially hazardous food in this cooler until it has been repaired. Date To Be Corrected: Immediately Violation Score: 3

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap - Display cooler 3C - 2 door cooler left 3C - 2 door cooler right 2C - Rice cooker 69C - Miso soup 76C - Walk in cooler 3C - Walk in freezer -18C - All cold holding equipment equipped with working thermometers - Sanitizer pails stocked with 200 ppm chlorine and rags inside the pails - High temperature dishwasher had a final rinse of 78C on dish surface - 2 compartment sink on site - Dry storage kept in a clean and sanitary manner. - Sushi rice measured to be between 3.5 and 4.0 pH. - No signs of pests. Pest control reports reviewed last service date was in nov. Highly recommend to increase service frequency - Staff onsite Foodsafe level 1 certified - Health permit posted