INSPECTION REPORT Health Protection LKIM-D8XSSG

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE September 9, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE September 11, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Barbecue eel out at room temperature. Temperatures observed of 20 degrees Celsius. Item has been out since "morning". CORRECTED DURING INSPECTION - item discarded. Roe and cooked prawns out at temperatures of 10-12 degrees Celsius observed at time of inspection. Items have been out since "morning". CORRECTED DURING INSPECTION - items returned to cooler unit. . Corrective Action(s): Ensure potentially hazardous food items are not left out at room temperature for lunch rush - stored at temperatures greater than 4 degrees Celsius for indefinite periods of time. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Improper glove use: staff observed to handle cell phone and return to work without changing gloves. CORRECTED DURING INSPECTION. Staff was instructed to wash hands and change gloves. . Corrective Action(s): Ensure staff are aware that if cell phones are handled hands are to be washed. If gloves are worn, gloves are to be removed, hands washed and a new pair of gloves are to be donned.. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat stored adjacent to ready to eat items in cooler unit. CORRECTED DURING INSPECTION Food items stored on lower shelves in sushi area amongst rodent droppings. CORRECTED DURING INSPECTION. Cell phones stored on shelves in food preparation area. . Corrective Action(s): As discussed, do not store food items on lower shelves of sushi area. Cell phones are to be stored on your person or in designated areas. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on lower shelves of sushi area and in sushi rice area. Rodent droppings found scattered throughout on floor in mop sink and laundry area. . Corrective Action(s): Clean and sanitize affected areas. Use 200ppm Chlorine Inform Pest Control company. Ensure these areas are routinely cleaned. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found in following areas: - lower shelves of sushi prep area - lower shelf of sushi rice area - floor of laundry area. More cleaning of floors and splatter in various areas throughout. Food splatter observed on lower areas of sushi preparation area. . Corrective Action(s): Ensure areas are routinely cleaned. These areas have been problematic in the past. DO NOT store food or food related items (take out containers, napkins, etc.) on this shelf until such time as EHO determines it is safe to do so. The lower shelves are not routinely cleaned and rodent droppings have been observed in this area in the past. EHO had instructed facility not to continue to store items related to food preparation or service in this area before. Containers are contaminated by rodent droppings and then can be stacked on counters therefore contamination of counter tops occurs. . Violation Score: 9

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Unit achieving temperatures of 63-74 degrees inside as it was closed and both hot lights were functional today - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (77) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection Follow up to occur on Wednesday. Ensure cleaning of rodent droppings does occur.