INSPECTION REPORT Health Protection ECAO-CFNULS

PREMISES NAME Sushi Garden HG		Tel: (604) 360-8611 Fax: (604) 366-3217
PREMISES ADDRESS 6611 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE June 23, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE June 30, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 26

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): AGAIN observed hot held tempura at sushi bar not hot enough -temperature measured at 30 deg C NOTE: observed hot held unit only had one operative bulb present -the back half hot held yam was at 62 deg C and the front half with no bulb with the tempura as above This is a REPEAT infraction from the last routine inspection June 21, 2021 -Correction Order issued -final warning Corrective Action(s): Operator recooked the tempura as it was cooked about 30 minutes as per operator Maintain hot held foods above 60 deg C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knives being stored under the toaster oven on shelf -this is not a sanitary location as the operator cannot regularly clean and sanitize that area without having to remove the toaster oven and the microwave next to it Corrective Action(s): Store your utensils in a sanitary location such as clean containers, knife holders, knife magnetic wall strips Operator dishwashed the knives Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wet wiping towels for food contact surfaces left on preparation tables throughout the kitchen Corrective Action(s): Leave your rinsed wiping towels in a sanitizer solution >100ppm chlorine residual Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Lone dishwasher worker uses the same gloves nor is handwashing between handling dirty and washed dishes. Corrective Action(s): For lone dishwasher workers they must have 2 pairs of gloves -one for clean and one for dirty dishes. Worker must also wash hands inbetween glove changes Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot holding unit for tempura at sushi bar can only sustain one heating lamp at a time (designed for two) Corrective Action(s): Repair/replace the unit to maintain all foods in the holding tray at or above 60 deg C Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach spray bottle not labelled Corrective Action(s): Label all cleaning chemicals to better prevent misuse. NOTE: you only need 1/2 teaspoon bleach + 1 liter water for adequate concentration Violation Score: 3

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -High temperature washer 80.9 deg C at plate level Chemical Controls: Spray bleach sanitizers >100ppm as per test strips General sanitation very good including hard to reach areas -no signs of pests -Orkin pest control comes in monthly -no activity as per last report