INSPECTION REPORT Health Protection CTIN-B3NPMG

PREMISES NAME Sushi U		Tel: (604) 291-0080 Fax:
PREMISES ADDRESS 5 - 5901 Broadway Burnaby, BC V5B 2Y4		INSPECTION DATE August 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) (Kevin) Sung Kwon Chang		NEXT INSPECTION DATE August 22, 2018
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in bucket was measured at 50ppm. Corrective Action(s): Operator remixed then tested with their own test strip to ensure there is 100ppm. Remind staff to use test strip to check for 100ppm level. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: A bowl is being used to dispense flour by deep frying station. Corrective Action(s): Use a scoop or container with handle and ensure that the handle part is placed outside of the food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted under deep frying/cooking area; some food debris collected on the floor by and on chest freezers. Corrective Action(s): Please remove grease build up and food debris by follow up inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard and duct tape being used as grouting material around kitchen handwashing station. Corrective Action(s): Please remove cardboard and duct tape. Use proper grouting material and backsplash material which are durable, non absorbent and easily cleanable. Cardboard and duct tape are not suitable/acceptable material. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Display cooler by teriyaki sauce hot holding unit is measured at 10C. Operator informed that it was due to opening and closing of unit although the restaurant had just opened for operation. Corrective Action(s): Please monitor this cooler closely. If cooler temperature does not drop to <4C in 2 hours, adjust and/or request for repair and discard all food from cooler. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: One bleach sanitizer spray bottle is unlabelled. Corrective Action(s): Please label bleach spray bottle with waterproof marker. Violation Score: 3

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

Comments

General: Handwashing stations: soap, paper towel, hot & cold running water available Standup cooler: 4C Teriyaki sauce: 62C Rice being cooked at time of inspection Miso soup: 70C Proper cooling of cooked chicken (single layer on tray) observed at time of inspection Chest freezers: -15C and -19C Sushi cooler: 3-4C Dishwasher (high temp): 76.9C at plate ,see thermo-label No apparent signs of pest noted at time of inspection, back door opened but screen in place Discussed obtaining a better screen so that there are no gaps Lower Mainland pest control company monthly reports reviewed onsite, no concerns Foodsafe is within expiry date Sushi fish invoices available onsite, discussed importance of checking received order to ensure temperature is adequate and fish is sushi grade *Owner will be replacing the large chest freezer with the same size. No concerns. He also mentioned that the kitchen handwash station will be replaced as well; however the sink showed to EHO is not suitable as it is not a handwash station. Please obtain one meeting Health requirement as discussed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-B3NPMG
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: Clubpack canola oil (0% trans fat)
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