INSPECTION REPORT Health Protection CTIN-BD9UPH

PREMISES NAME Hong Sushi		Tel: (604) 298-3111 Fax:
PREMISES ADDRESS 6636 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE June 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wei Bin Lin (Michael)		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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Stacks of take out miso soup toppings (tofu, seaweed, imitation crab) were left on the counter. Corrective Action(s): Please store these toppings in the cooler at 4C or colder. Discussed that these take out bowls should not be stacked if they are filled with toppings as the bottom of the bowl touches the food and is unsanitary. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) No lid/cover for the teriyaki sauce in hot holding unit. 2) Bowl used to dispense bulk sugar in the back. Corrective Action(s): 1) Please place a lid/cover for the teriyaki sauce. 2) Please find a proper scoop to dispense sugar and place the scoop vertically so that the handle does not come in contact with the sugar. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up in the back cooking area (exhaust hood, floors under deep fryer and cooler door in the back). Corrective Action(s): Please do a deep clean more regularly as discussed. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Sushi cooler: 4C Back reach in cooler: 3-4C Rice: 63C Miso soup and teriyaki sauce: >60C Produce cooler: 4C *missing thermometer Manual warewashing reviewed at two compartment sinks; 100ppm bleach sanitizer available. Bleach sanitizer @100ppm in the front and back No apparent signs of pest noted at time of inspection, screen door in use Permit posted and operator has Foodsafe Note: operator inquired about adding dishwasher. Please note that your permit currently has condition to provide food in single use utensils only. To change this condition, please obtain Health Approval. Contact the undersigned for more information.