INSPECTION REPORT Health Protection ZDER-AT6V6D

PREMISES NAME ASA Sushi		Tel: (604) 419-0233 Fax:
PREMISES ADDRESS 7608 Royal Oak Ave Burnaby, BC V5J 4K3		INSPECTION DATE November 3, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mikyoung Koo		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

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): Salmon fillets noted in cooler from Real Canadian Superstore. Corrective Action(s): Ensure all raw ready to eat fish are provided by a sushi grade certified supplier. During inspection new supply of approved sushi grade salmon was delivered by Shabin Seafood Supply. Do not serve non-sushi grade fish as sushi grade fish. All non-sushi grade fish must be cooked be for being served to customers. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3 compartment sink used to wash, rinse and air dry dishware. Corrective Action(s): Ensure all 4 steps of manual dishwashing procedure are followed: 1. Wash 2. Rinse 3. Sanitize (50 ppm chlorine for 2 minutes) 4. Air dry Include the 3rd step - Sanitize to manual dishwashing practices Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Heavy accumulation of food debris behind chest freezer and hard to reach areas 2. Splatter noted under front hand sink 3. Food debris accumulation around front hand sink 4. Food splatter on curry hot holding unit Corrective Action(s): Ensure all the areas noted above are cleaned regularly Correction date: 1 week Violation Score: 3

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

Comments

-Sushi display cooler: 4 C -2 door cooler: 4 C -Chest freezer: -12 C (must maintain <= -18 deg. C) -Miso soup / curry hot hold: >=60 C -Sushi rice: pH: <4.2 -100 ppm chlorine bleach solution noted on wiping clothes -Handwashing sink supplied hot & cold water, liquid soap and paper towel *Ensure all handsinks are clear of obstructions and dishware -General sanitation satisfactory -No signs of pest activity noted. ***BCCDC Sushi Safety bulletin document provide as educational tool for destroying parasites and sushi rice pH

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AT6V6D
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: 0.25 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