INSPECTION REPORT
Health Protection
ECAO-A9TTMU

PREMISES NAME
Sushi S Japanese Restaurant
Tel: (604) 437-9399
Fax:
PREMISES ADDRESS
1 - 4739 Willingdon Ave
Burnaby, BC V5G 3H5
INSPECTION DATE
May 10, 2016
TIME SPENT
1.08 hours
OPERATOR (Person in Charge)
Youngmin Sa
NEXT INSPECTION DATE
May 13, 2016
INSPECTION TYPE
Routine
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 = 13

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink next to stove completely blocked off by a pitcher full of serving utensils
Corrective Action(s): All handsinks need to be clear for use -do not store anything there
Violation Score: 5


Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: Some coverage of foods lacking in 2-door display fridge in kitchen
Corrective Action(s): All foods must be properly covered to protect from contamination
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Shelves in hallway are raw wood
Corrective Action(s): Shelf liners needed or paint over with an oil-based paint
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Daily log sheets for fridges and dishwasher are missing
Corrective Action(s): Operator must assign someone to check daily and logs kept for review
Violation Score: 1

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Paper towel dispenser next to front handsink and soap dispenser no longer being used
Corrective Action(s): Remove -replace with functional dispensers
Violation Score: 1


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

Comments

Temperature Controls:
All fridges must maintain foods at or below 4 deg C:
-Walk-in cooler 3 deg C (fish) -good organization here raw meats/seafoods/eggs below other foods -"walk-in" area clear
-2-door display cooler in kitchen 3deg C (meats)
-Sushi display 4 deg C (fish)
-2-door display dining area 4 deg C (pop)

Hot held foods must maintain foods at or above 60 deg C:
-steamed rice 68 deg C
-miso soup 72 deg C

High temperature hot water sanitizer must be >82 deg C as per thermostat:
-checked and verified (71 deg C at plate level)

Chemical Controls:
Bleach sanitizer buckets must be maintained >100ppm as per test strips:
-checked and verified
Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

General Sanitation
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests -operator placing snap traps throughout facility for monitoring purposes

Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

Any questions regarding these health reports contact me: 604-918-7522
Follow-up inspection this Friday for infractions cited