INSPECTION REPORT Health Protection KKIM-C5AQZT

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE July 26, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE July 30, 2021
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: High (≥30) Total Score = 56

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not have any detectable chlorine. Corrective Action(s): Operator was able to fix ths issue at the time of inspection and 50ppm chlorine was read from test strips during the final rinse cycle. Ensure to use the dishwasher to wash and sanitize all utensils and equipment used for food preparation. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Sushi bar handwashing station paper towel dispenser not working. Corrective Action(s): Fix the dispenser so it can dispense paper towel properly. Meanwhile, have single use disposable paper towels available next to the handwashing station. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Frozen tuna fish in chest freezer is not packaged at all. - Raw meat items placed above fresh vegetables in cooler. Corrective Action(s): - Ensure to wrap/cover/contain all frozen tuna with food grade material during storage. - Ensure to always store raw meat below fresh vegetables and ready-to-eat food items. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Flies and a spider observed in the premises at the time of inspection. Corrective Action(s): Ensure all food residues on surfaces are cleaned. Maintain good level of sanitation by regularly cleaning the premises to prevent attraction of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Hot holding units with food debris build up. - Dirty cabinet under the sushi bar handsink. - Small ovens caked with grease and burnt food residue. - 3 compartment sinks have grimes. - Main cooler in the kitchen has dusty fan and stained surfaces. - Tall cooler in the sushi bar area has sticky residue and stained surfaces. - Cardboards are lined on floor in sushi bar and washrooom. - Chest freezer with ice build-up and debris build-up at the bottom. Corrective Action(s): Ensure all areas noted above is cleaned properly. All food contact surfaces will have to be sanitized after cleaning. General sanitaion and organization have to be addressed: Organize the dining area (currently closed due to Covid 19) so there is no clutter. Clean and mop all floors thoroughly. Clean and sanitize all surfaces with visible stains or contamination. Do not use cardboards to line floors. Remove ice build up in the chest freezer. Date to be corrected by: July 30, 2021 Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Majority of the lighting in the back kitchen is not operational. Operator stated he needs to replace the light tubes. Corrective Action(s): Ensure the light tubes are replaced and the space has adequate brightness for food prep operation and cleaning. Date to be corrected by: Today Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Single use disposable plastic containers were used as strainers by making holes in the bottom. Corrective Action(s): Do not customize/re-use single use items. Buy a proper strainer, preferrably made of stainless steel. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Coolers plugged out used as storage space for personal items. - Bedding items & other miscellaneous items observed in the dry storage room. Corrective Action(s): - Remove coolers from the premises if it is not going to be used as coolers. If any of them will be used in near future, ensure it is operational and in good working order. - Remove all items not required for business operation from the premises. Date to be corrected by: July 30, 2021 Violation Score: 3

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

Comments

All coolers at 4C and below. All freezers ranged from -8C to -18C. All hot held items at 60C or above. Bleach sanitizer in bottle and bucket measured at 200ppm chlorine with test strips. * Address the water pressure issue of the handsink in the kitchen and the 3 compartment sink faucet. Operator stated the water pressure is lower during the busy times. All sink faucets should be able to provide water in adequate pressure and quantity. Operator stated a plumber will be contacted to resolve the issue. ** Ensure all corrections are done by the follow up inspection date. ** Failure to correct all violation within given time will lead to issuance of Correction Order and/or Violation Ticket. Report reviewed not signed.