INSPECTION REPORT Health Protection CTIN-BLXUFH

PREMISES NAME Sushi U		Tel: (604) 291-0080 Fax:
PREMISES ADDRESS 5 - 5901 Broadway Burnaby, BC V5B 2Y4		INSPECTION DATE February 19, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) (Kevin) Sung Kwon Chang		NEXT INSPECTION DATE March 11, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tofu and seaweed preportioned for miso soup and edamame were left on the counter. Corrective Action(s): These items need to be refrigerated, please store in the cooler at 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm bleach sanitizer measured in bucket by handwash station. Corrective Action(s): Directed staff to remix so there is 100ppm bleach sanitizer. Remind staffs to check for chlorine strength regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoop stored on top of the rice cooker. Corrective Action(s): Keep rice scoop stored in ice water bath to prevent bacterial growth. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three packs of raw shrimp were left on the dish rack for thawing, at 0C. Corrective Action(s): Please place frozen food under cold running water if you need to use it right away. Do not use the dishrack to thaw food, or leave at room temperature. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris collected behind chest freezers. Heavy grease collected on pipes and walls behind cooking area. Corrective Action(s): Please have the areas above properly cleaned by follow up inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Renovation has been done in the front service and seating area. Several areas on the edge of the plywood were still raw and rough. 2) Aluminum foil taped was used as backsplash beside teriyaki sauce area. Corrective Action(s): 1) Please sand and laminate all raw wood so that the surfaces are smooth, non absorbent and easily cleanable. 2) Do not use tape and aluminum foil as backsplash. Violation Score: 3

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

Comments

Handsinks: soap, paper towel, hot & cold running water available Reach in cooler: 3C Sushi bar cooler: 2-4C Reach in freezer: -16C Chest freezers X2: -18 to -20C Pop/appy cooler: 4C Soup: 66C Rice: 63 to 68C Ice machine not in use Dishwasher (high temp): 183F at gauge and 76.1C at plate, see thermolabel *please replace rinse aid as it was not found onsite, please replace asap Back door closed, no apparent signs of pest noted at time of inspection Exhaust hood schedule on time Health Permit posted and Foodsafe certified staff onsite