INSPECTION REPORT Health Protection ECAO-AQ2TBT

PREMISES NAME Sushi Oyama Japanese Dining House		Tel: (778) 885-7902 Fax: (604) 708-3331
PREMISES ADDRESS 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE August 8, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hee Jin Alice Jung		NEXT INSPECTION DATE August 15, 2017
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: High (≥30) Total Score = 32

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Line cooler preparation inserts too warm -internal temperature of noodles showing 9 deg C Operator is not checking temperatures of inserts only the bottom of fridge storage area Corrective Action(s): Transfer all perishables to another fridge. Service this fridge All sections of the fridge must maintain foods at or below 4 deg C Ensure you are checking temperatures at insert level as well Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spray sanitizer in kitchen at ~0ppm chlorine residual strength Wet wiping towels for food contact surfaces left on counters between uses Corrective Action(s): Minimum sanitizer concentration is >100ppm bleach residual (1/2 teaspoon bleach + 1 liter water) checked with your chlorine test strips We wiping towels are to be maintained in bleach sanitizer solution between uses -wet wiping towels left on counters are breeding grounds for bacteria Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink next to washer has no paper towels dispensed Corrective Action(s): Replace All handsink must be properly stocked and clear for use Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Basket of vegetables stored under raw meat in main level Walk-in cooler 2. Workers are drinking in kitchen -employee cups everywhere 3. Mop sink has a hose attached that extends past the fill-line of sink Corrective Action(s): 1. Keep raw meats/seafoods below other foods 2. No eating/drinking allowed in food preparation areas 3. Install a vacuum breaker / check valve to protect the water supply from water backflow Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Squid being defrosted without protection under running water Corrective Action(s): When thawing under running water keep in original sealed packaging -see Comments section below for more information Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Toaster oven next to washer is encrusted with food Corrective Action(s): Clean and sanitize Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Knife stored in a cardboard-duck taped sheath Corrective Action(s): Discard sheath All plateware/utensils must be stored in sanitary areas -use magnetic strips, wooden knife blocks or washable containers instead Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Inserts at line cooler too warm (see Code 205) 2. Handsink at Rolls Sushi Area -the rims are leaking water Corrective Action(s): 1. Keep all perishables in fridges at or below 4 deg C -have unit serviced 2. Re-seal (re-caulk) the handsink basin rims Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach is being stored in previously used food containers Corrective Action(s): Label these containers BLEACH Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Goods being stored directly on the ground in upstairs storage rooms Corrective Action(s): Maintain all goods off the floor on your shelves >15cm off the floor -will facilitate cleaning and monitoring of pests underneath Violation Score: 1

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

Comments

Temperature Controls: -upstairs Walk-in cooler 4 deg C (fish) -main level Walk-in cooler 3 deg C (fish) -4-door line cooler 3 deg C (undercounter) -Preparation cooler 3 deg C (carrots) -front display cooler 1-door 1 deg C (pop) -Sashimi Sushi Area: -display 3 deg C; -1-door undercounter 3 deg C (fish) -Rolls Sushi Area: -display 4 deg C; -2-door undercounter 3 deg C (fish); -1-door undercounter 2 deg C -Steamed rice 72 deg C NOTE: for thawing acceptable methods are the following: Food may be thawed: i) under refrigeration at 4°C (40°F) or less; ii) completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water; iii) as part of the cooking process (but only when thawing is taken into consideration in determining cooking time); or iv) by microwaving and immediately transferring to conventional cooking equipment with no interruption in the process. Chemical Controls: -low temperature dishwasher >50ppm chlorine residual Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good NOTE: 1 bulk bag of Panko Bread Crumbs is open -keep any open bulk bags in your rodent proof containers General Sanitation okay -no signs of pests Professional pest control comes on a regular basis: All Catch Pest Control comes in every 3 months Follow-up inspection 1 week for infractions cited Post Fetal Alcohol sign in women's public washroom