INSPECTION REPORT Health Protection LKIM-DBTRQX

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE December 10, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO front hand sink was blocked by food service utensils. CORRECTED DURING INSPECTION - items removed from sink . Corrective Action(s): Discuss with staff. Utensils for cooking are not to be stored in hand sink as this is an unsanitary location and blocks the accessibility of the hand sink for use. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Rice observed to be cooking in hallway leading to back door and washroom corridor. This area is not intended for food preparation. This has been discussed in the past. Future observations of this WILL RESULT IN ENFORCEMENT ACTION - TICKETING WILL OCCUR. CORRECTED DURING INSPECTION - item relocated to kitchen unit at time of inspection Garbage top used as table top for trays Cell phone observed to be stored on counter of sushi area. . Corrective Action(s): The hallway is not suitable for food preparation. The rice cookers are to be relocated immediately. Future observations of food preparation in hallway or cooking in hallway WILL RESULT IN ENFORCEMENT ACTION - TICKETING WILL OCCUR. Do not store personal items in food preparation areas or on surfaces for storage of food equipment. Poor practice. Do not use garbage cans as work surfaces even with trays as barrier. . Facility needs for counter space, work space and storage. Facility is at capacity. More storage and work space needed for staff. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning needed for upper exhaust canopy. . Corrective Action(s): Ensure exhaust canopy is thoroughly cleaned more frequently. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving units temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (79) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Sushi rice at pH 4.2 or less - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level one or equivalent Certified staff present during inspection NOTE: Discussed alternative locations for rice cooking with staff. Food handling or food preparation is only to occur in designated and approved food preparation areas. The hallway is not such a location. The hallway was never approved as a food preparation area and does not have a hand sink nor the protection from contamination as the designated food preparation areas. The front sushi area does have a handsink and is designated as a food preparation area as is the kitchen area.