INSPECTION REPORT Health Protection JCRH-B7FVUD

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE December 14, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE December 17, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 1

302 - 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. Corrective Action(s): - As per code 308, dishwasher requires repair so that it is capable of sanitizing dishes effectively. *Closure Order issued. Violation Score: 15

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease noted splattered on walls adjacent to grease trap. Grease noted drippings on walls behind prep tables. - Dirt/grime still noted in corners/edges of the floor. - Grease soiled cardboard noted on floor and lower shelf of prep table. - Bucket of stagnant grey water noted under three compartment sink. Grease/grime noted on floor under 3 compartment sink. Corrective Action(s): - Thoroughly clean walls to remove all grease. - Thoroughly clean entire floor, scrubbing corners/edges to remove build up. Pick up all moveable items from the floor prior to cleaning. Keep floor clear afterwards. Store all buckets on shelving. - Discard grease soiled cardboard from the premises. [Correction date: 17-Dec-2018] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - No chlorine residual detected on dishes after rinse cycle. Dishwasher was run and tested for sanitizer residual numerous times. Dishwasher not capable of sanitizing dishes effectively. Corrective Action(s): - Repair dishwasher so that it is in good working order and capable of sanitizing dishes. 50ppm chlorine to be detected on dish after cycle. *Closure Order issued Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Makeshift table made of wood and cooler rack present adjacent to warewashing sink and used to store rice cooker (in use) on. Corrective Action(s): - Remove table. This was not approved. Table is not durable nor is this is a suitable location for food storage or food preparation due to splatter from warewashing. Move rice cooker to stainless prep table. [Correction date: 17-Dec-2018] Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Counter top deep fryer noted on top of cooler in grease saturated box. Premises is not permitted to create grease laden vapours as there is no commercial exhaust system present. Corrective Action(s): - Remove deep fryer and any related frying equipment (strainer baskets) from premises immediately. Violation Score: 3

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

Comments

* Closure Order issued due to dishwasher not capable of sanitizing dishes. - Mouse droppings were cleaned up. Continue to monitor for any further activity and clean up droppings immediately if noted. Level of sanitation still requires improvement. - Operator provided service report from Pest Control Techinician (Lower Mainland Pest Control) from Dec. 11/18. Operator is maintain monthly contract for Pest Control service. - Invoices were provided by Operator for tempura shrimp, chicken and tempura yams from Foodies on Board; however, due to the amount of grease accumulation noted and the presence of a countertop deep fryer (no built in ventilation) it is unclear if the product was prepared/supplied or if it was cooked/fried on-site. At this time, Operator must remove all tempura items from menu and chicken teriyaki due to grease accumulation noted and lack of commercial exhaust system.