INSPECTION REPORT Health Protection NTRG-BALTVR

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE March 25, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE March 26, 2019
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Operator indicated that chicken transported to Foodies On Board on Weekends for cooking. Operator indicated he has not been transporting chicken under required temperature control (4C or less). Operator did not have invoice from the Foodies On Board for the service. Corrective Action(s): In order to have cooked foods off-site, operator must put the chicken into an insulated container with ice packs, a thermometer. Note: use a different container than the one used to store cooked rice. Provide receipt of the service provided from Foodies On Board to the email provided by Health Inspector. Correction date: immediately Violation Score: 9

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was open again. This is a repeated violation. Operator mentioned that the door is opened to bring in the delivery. Keep door closed to prevent entrance of pests. Corrective Action(s): Violation Score: 5

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Follow-Up inspection # JCRH-B7FVUD of Dec-14-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Dishwasher in use and not dispensing chlorine to sanitize dishes. Operator was using pool test strips to check concentration. Correction: - As per code 308, dishwasher requires repair so that it is capable of sanitizing dishes effectively. *Closure Order issued. Code 301 noted on Routine inspection # NTRG-BAHRDF of Mar-22-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Bucket of dressing liquid, bucket of sugar appeared uncleaned around the outside. The dressing bucket was stored on the floor. Correction: Carefully transfer the dressing liquid into a clean container using a clean ladle. Store the container at least 6" above the floor. Wash and sanitize the original bucket. Clean the outside and lid of the sugar container. Correction date: March 23, 2019.

Comments

Follow-up to inspection report #NTRG-BAHRDF: Code 301: Bucket of dressing liquid (pH 3.0) appeared uncleaned still (there appeared to be black residues on the surface of the bucket). Operator mentioned it was cleaned on the day of the last inspection. Operator instructed to use a ladle to scoop out the liquid into a clean container. Properly wash and sanitize the original bucket. Code 307: Cardboard was still found underneath the items stored in the back storage room. Operator removed the cardboard that was soiled with oil at time of inspection, when notified. Code 308: Operator indicated that the chlorine test strips have been ordered. No invoice was available at time of inspection. Operator to email an invoice to Health Inspector by March 26, 2019.