INSPECTION REPORT Health Protection SSZO-AV5V38

PREMISES NAME Hon Sushi		Tel: (604) 439-8882 Fax: (604) 439-8863
PREMISES ADDRESS 201 - 4361 Kingsway Burnaby, BC V5H 1Z9		INSPECTION DATE January 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jason Lee		NEXT INSPECTION DATE January 25, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fried chicken is fried one batch at a time. Staff would fried it until almost cooked, then placed in cooler until customer orders for final cooking. Staff, however, place chicken in cooler immediately after cooking. Corrective Action(s): Foods must be cooled properly prior to placing in cooler. Follow proper cooling procedures: first cool at room temeprature from 60oC to 20oC in 2 hours; then in cooler from 20oC to 4oC in 4 hours. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A plate of prawn tempura noted at room temperature. Staff indicated the foods have been out for 30 minutes only. Corrective Action(s): Ensure all potentially hazardous foods are time tracked at room temperature to ensure the 2-hour limit is monitored. Prawn tempura discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bowl used for dry goods containers 2. Rice scoop stored in stagnant water 3. Food (ie. oil, soy sauce buckets) stored on ground in storage and walk-in cooler Corrective Action(s): 1. Use scoop with handle if storing inside containers 2. Do not keep in-use utensils in stagnant water. Keep in an empty container; hot running water; or cold running water 3. Ensure all food products are stored at least 6 inches above ground to faciltate cleaning and for pest monitoring Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen requires thorough cleaning in general. Corrective Action(s): The following areas should pay extra attention: -->floor behind all coolers and chest freezers -->ventilation exhaust system (due in November but operator has contacted a professional cleaning company already) -->floor under main cooking line -->all cooking equipment (all surfaces) -->microwaves -->floor in hard to reach areas Violation Score: 9

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

Comments

Health permit is posted All coolers with perishable items: 4oC or less Beverage coolers: 5.1oC to 8oC (non perishable items only) Freezers: -18oC or less Hot holding: 60oC or hotter Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations Pest control company comes in regularly Bleach sanitizer is present. Ensure each station has sanitizer present. Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-AV5V38
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:
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