INSPECTION REPORT Health Protection KKIM-CPCT7B

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE February 24, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaesung Hong		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink inside kitchen had no liquid soap. Paper towel dispenser is broken as per operator and the roll is hung outside. Corrective Action(s): - Staff stated that prep sink is used to wash hands. Soap was present at the prep sink. Ensure to wash hands using the designated handsink. The liquid soap in a dispenser was moved to the handwashing station at the time of inspection. Operator stated that a new paper towel dispenser was purchased few weeks ago and still waiting for delivery. Ensure it gets installed & used as soon as it arrives. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris observed underneath dry storage racks. - Grease build up on ventilation hood panels (above deep fryer). Corrective Action(s): - Clean areas noted above. Date to be corrected by: Today Violation Score: 3

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

Comments

Handsinks at the sushi bar and washroom are fully equipped. Wiping rags are submerged under sanitizer solution in white buckets - sanitizer measured at 100ppm chlorine. High temp dishwasher reached 71C or above during the final rinse. All coolers at 4C or below. All freezers at -18C or below. All hot held food items (rice, miso) at 60C or above. Monthly pest monitoring from Pest Detective. No notable pest activity as per the manager. Ensure to place the traps directly against the wall. Teriyaki vegetables and bean sprouts are stored inside styrofoam box with ice pack - temperature maintained. Shellfish (raw oysters) are not being served at the moment. Manager states they will be served again when oyster season starts. Ensure to have advisory signs posted & keep shellfish tags for 3 months. Operator confirmed that all fish is from approved supplier. *Ensure to sanitize the sushi rice roll machine every 4 hours when in continuous use. Staff stated they only use it during peak hours. They are dismantled and cleaned at the end of each day. Ensure they are manually sanitized after cleaning since they cannot go through the high temp dishwasher as per staff.