INSPECTION REPORT Health Protection SJEN-AV9QPF

PREMISES NAME Kasuga Sushi & Grill		Tel: (604) 437-0613 Fax:
PREMISES ADDRESS 2132 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE January 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Christine Qi Tan		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Noted 2 yams in the mop sink. Corrective Action(s): Discarded during inspection. Do not wash any food items at the mop sink. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted the far right prep cooler was holding temperature @ 10-11oC. Corrective Action(s): All perishable foods in the cooler were stored from the previous day. The items were 2 packs of prawns, a bowl of cooked beef, tofu, and bean sprouts. Discarded during inspection. Do not store any perishable food items in the prep cooler until repaired or replaced. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The prep cooler was not functioning properly. Corrective Action(s): The owner will decide on whether to repair or replace the prep cooler. A business card was left. Contact the Health Department for re-inspection when the cooler is ready to use. Given 1 day Violation Score: 9

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

Comments

Handsinks fully equipped with liquid soap and paper towel Sushi display case: 4oC Sushi prep cooler @ 4oC Stand up coolers @ 4oC or less Stand up freezer @ -15oC Chest freezer @ -18oC Hot holding @ 60oC or above. Please ensure to re-heat any left over food fully at the grill prior to store in the warmer. Dry storage in sanitary condition Bleach water @ 100ppm in sani bucket noted. General sanitation: satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SJEN-AV9QPF
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: 0.1 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