INSPECTION REPORT Health Protection ABAI-AC7PJ7

PREMISES NAME Sushi U		Tel: (604) 291-0080 Fax:
PREMISES ADDRESS 5 - 5901 Broadway Burnaby, BC V5B 2Y4		INSPECTION DATE July 25, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) (Kevin) Sung Kwon Chang		NEXT INSPECTION DATE 5 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 Yes
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): Hand wash station in front service area had hand sanitizer and dish soap in a squeeze type bottle (paper towel and hot/cold running water available) and hand wash station in washroom did not have paper towel (liquid soap and hot/cold running water available). Operator removed hand sanitizer at time of inspection, purchased liquid soap in pump style dispenser for front hand wash station and replaced paper towel in washroom dispenser at time of inspection. Corrective Action(s): Ensure hand wash stations are fully equipped at all times. Liquid soap should be in a pump style dispenser. Hand sanitizer does not replace hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted cardboard and cloth towels lining shelving units and on top of dish washer. Corrective Action(s): Remove cardboard and cloth towels. All surfaces are to be smooth, washable and non absorbent. Discussed operator installing a drain board over the dish washer at the two compartment sink to allow the water to drain from drying equipment instead of using a towel underneath. Violation Score: 3

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

Comments

All coolers 4C or less (display case, sliding two door cooler unit, pop cooler unit...etc) Freezers (one upright and two chest) -18C or less. Hot holding of miso soup, chicken and rice higher than 60C. Probe thermometer available on site to check internal temperature of foods. Ensure probe is sanitized between uses. Good general sanitation. No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door at time of inspection. Chlorine sanitizer at source in containers with cloths submerged 100ppm. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered, lights in food preparation area had covers..etc)