Fraser Health Authority



INSPECTION REPORT
Health Protection
ZDER-B6QTXV
PREMISES NAME
Fresh Box Sushi
Tel: (604) 540-8646
Fax:
PREMISES ADDRESS
221 - 7155 Kingsway
Burnaby, BC V5E 2V1
INSPECTION DATE
November 21, 2018
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
0864685 BC LTD
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
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
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 204 noted on Routine inspection # 214215 of Jul-15-2014
Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] (Chicken being prepared in advanced, hot held or cooled after being cooked - cooled portions are then reheated by being placed in hot holder insert No probe thermometer available upon inspection to ensure adequate cooking or cooling procedures are followed by staff. Have probe thermometer available to ensure that chicken is cooked to hold 85 deg C for 15 seconds; and cooled from 60 deg C to 20 deg. C in 2 hours, 20 deg. C to 4 deg. C in 4 hours. Reheat chicken to 74 deg. C before hot holding at 60 deg. C. Correction Date: Today)

Code 206 noted on Routine inspection # ZDER-B64UBC of Nov-01-2018
Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (Hot holding steam bath inserts noted at 45 C / 53 C / 56 C. Water level appears to be bottom tenth of the inserts.)

Code 401 noted on Routine inspection # ZDER-B64UBC of Nov-01-2018
Adequate handwashing stations not available for employees [s. 21(4)] (Back handsink has not soap in dispenser and no paper towel on roll after EHO washed hands at start of inspection.)

Code 402 noted on Routine inspection # ZDER-B64UBC of Nov-01-2018
Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Employee working in the back with hot foods handled raw meats with hands and washed hands in back handsink without soap or paper towel use.)
Comments

Follow-up inspection to report #ZDER-B64UBC
-All violations noted on previous routine inspection has been corrected
-Hot holding unit noted with enough water around inserts - insert food noted at 68 - 72 C
-Back handsink supplied with soap, paper towel and hot & cold water
*Reviewed proper handwashing frequency with food handlers
-Sanitizer in 3 comp sink noted at 100 ppm chlorine
-Sanitizer bottle labeled with 100 ppm chlorine at front sushi bar
-Front handsink knob has been replaced and not leaking water
-Front left sushi cutting board appears to be maintained in sanitary condition
-Ventilation hood has been professionally cleaned - next required cleaning/service noted May 2019 if not before.
*Reviewed cooling practices for cooked chicken with back food handler
-No signs of pest activity noted - droppings behind 2 chest freezers have been cleaned
-Microwave has been cleaned
-Cardboard blocks have been replaced with plastic lids. Operator is looking for more permanent solution. Ideal material is a hard plastic or metal or a larger cutting board that would fill this space