Fraser Health Authority



INSPECTION REPORT
Health Protection
CTIN-AVRV9V
PREMISES NAME
Sushi Town (Burnaby)
Tel: (604) 294-6155
Fax:
PREMISES ADDRESS
5935 Hastings St
Burnaby, BC V5B 1R7
INSPECTION DATE
February 7, 2018
TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Kwan Kim
NEXT INSPECTION DATE
February 23, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 68
Critical Hazards: Total Number: 5
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): One box of cooked teriyaki beef was left on the counter for 1 hour to cool but lid was closed. Beef was probed to be 34C.
Corrective Action(s): Do not leave box closed to cool down food. Discussed methods to use the cooked teriyaki beef: cool down to 20C in 2 hours and 4C in 4 hours in the cooler, then reheat upon order OR keep the cooked teriyaki beef on stove/ hot holding unit over 60C until serving time. Review food safety plans for items such as teriyaki beef.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Raw shrimps were left on the counter by tempura station and probed at 16.4 to 17.5C. These shrimps are left on the counter and fried upon order as informed by kitchen staff. No time tracking.
Corrective Action(s): Shrimps discarded. Cold potentially hazardous food must be kept at 4C or colder. Do not keep these ingredients on the counter unattended. Fry upon order and keep the remaining ingredients in the cooler at 4C.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Miso soup was measured at 54C. Staff informed that staff had just placed new batch of miso soup in the unit and forgot to turn the dial to medium/high.
Corrective Action(s): Reheat to 74C and keep hot potentially hazardous food at 60C or hotter.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: A trolley that appears to have food debris on the surface is being used to store clean dishware. Inquired staff whether the trolley was used to store clean or dirty dishware and was told different answers.
Corrective Action(s): Clean items must be separated from dirty items. Keep trollies storing clean dishware clean, use label or mark the trolley.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1) A stack of clear tupperware were observed to be wet and put away ready for reuse. Two of the clear tupperware appear to have black/brown mark (either from hot food burning the container, or sticker label that was not peeled during use) inside the container. Inquired sushi manager about cleaning procedure who informed that once dishes are washed, they are taken out to sushi bar right away to be reused due to high turnover rate. No air drying mentioned. 2) A couple of the wet wiping clothes are left on the counter. One bucket of the bleach sanitizer in the kitchen measured 0ppm bleach. Repeat.
Corrective Action(s): 1) Proper dishware washing involves proper air drying as well. Once the drying racks are cleaned and sanitized, please create room for air drying dishware. 2) Keep wet wiping clothes in 100ppm bleach sanitizer between uses. Change solution more frequently.
Violation Score: 15

Non-Critical Hazards: Total Number: 7
209 - Food not protected from contamination [s. 12(a)]
Observation: When inquiring staff to demonstrate how to use test strips to verify bleach sanitizer, his hands was wet and unable to ripe off a piece of test strip properly so he threw the test strip dispenser that he had just touched with his hands into a bucket of sliced yams.
Corrective Action(s): Yams discarded. Do not contaminate food as it is served to the public. Staff should have washed hands properly, then demonstrate how to determine bleach with test paper without tampering with the yams.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation: Fruit flies noted in the back kitchen, especially around dishwasher and dry storage room next to the dishwasher. Fruit flies also noted in the dining area and some around sushi bar. Repeat. No activity in mop closet.
Corrective Action(s): Please see comment on code 306 for areas to clean and code 305 to deter pest harbourage.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Pooling noted to be collected on cracked floor tiles, as well as worn away grouting. Food debris also caught between floor tile and wall by back door. General sanitation is poor as per code 306.
Corrective Action(s): Kitchen floor must be replaced so that surfaces are smooth, durable and easily cleanable to deter pest harbouarge.
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Pooling of dirty water and food debris noted around dishpit. See photos. Drying rack above two compartment sinks is covered with grease on the side closer to stove. Floor in dry storage room has rice spill and more water pooling, food debris collected. Grease from sauce collected under rubber mats lining shelving that store dishes in the kitchen, see photo. Red sauce spill noted on wooden shelving by back door. Soy sauce like brown spill noted in beverage cooler by cashier. Dust and some food debris noted on the shelving units storing dishware behind sushi bar. Food splash noted in a couple of the microwaves. Grease build up and drip found under prep table where fryer is stored. See photo. Repeat.
Corrective Action(s): Premises cannot maintain general sanitation. Please arrange to have managers meet in office to discuss this as well as other chronic infractions.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: 1) Duct tape being used as stopper under small oven in the sushi bar. Staff informed that the duct tape will prevent the oven from sliding. Clear tape found on the top of the two door cooler in the kitchen. 2) Cardboard being used to line the floor. Repeat. 3) Inside of the small cooler door has peeled off that the surface is no longer cleanable. See photo. The cooler was stored under frying station.
Corrective Action(s): 1) Tape is not acceptable as the surface is not durable and easily cleanable. Remove tape and use anti-slip, washable mats to line the oven. 2) Do not use cardboard to line floor, use washable floor mats as explained before. 3) Replace the cooler door so that the surface is smooth, non absorbent and easily cleanable. Do not repair with syran wrap, aluminum foil or duct tape.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: One of the sushi cooler door is not long enough as when both doors are closed there is still a 1 to 1.5 inch gap, allowing cool air to be escaped.
Corrective Action(s): Replace the sushi cooler doors so that it can be closed properly without any gap.
Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation (CORRECTED DURING INSPECTION): Staff jackets, bag and backpack being stored in cupboard above waitressing area. Repeat.
Corrective Action(s): Use the back storage room that has designated area to store staff belongings.
Violation Score: 3

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

General:
Handsinks: soap, paper towel, hot & cold running water available and nothing obstructing the handsinks
Kitchen coolers: >4C
Freezers: -12C
Chest freezers in the back: -18 to -22C
Sushi coolers: <4C
Rice: 63C
Tempura under heating lamp >60C
Dishwasher (high temp): 80.6C at plate, see thermo-label
Ice machine kept in sanitary condition, scoop stored outside
Temperature logs: January 2018 reading noted, nothing for month of February
*Please send pest control reports from November to date by e-mail for review.
**Please contact the undersign to arrange for meeting at the Health Unit office to discuss chronic infractions observed. Review food safety and sanitation plans.