Fraser Health Authority



INSPECTION REPORT
Health Protection
ECAO-C49TEG
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, 2021		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Jae Koo Lee		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 202 noted on Foodborne Illness inspection # ECAO-C47PXS of Jun-21-2021
Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation: See Code 310 for details
Correction:

Code 202 noted on Routine inspection # ECAO-C47PZT of Jun-21-2021
Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation: See Code 310 for further details
Correction:

Code 303 noted on Routine inspection # ECAO-C47PZT of Jun-21-2021
Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: Operator has no means to test the final sanitizing rinse of the dishwasher (infrared thermometer is not suitable). Thermostat on the washer is not working
Correction: Repair the thermostat reading of the dishwasher -thermostat rinse temperature >82 deg C
You may also obtain a minimum/maximum thermometer (heat shield as well) for testing plate temperatures >71 deg C
Comments

-Dishwash safe reusable containers in use
-Area upstairs organized for personal effects away from public foods and off the floor
-A min/max thermometer in use for testing the dishwasher -tested at 74.4 deg C at plate level -minimum is >71 deg C at plate level
-Sanitizer buckets >100ppm chlorine residual
-Hot held tempura at 71 deg C to 120 deg C in unit
-Cellophane/food wrap not observed at deep fryer units