Fraser Health Authority



INSPECTION REPORT
Health Protection
ECAO-AVHVZP
PREMISES NAME
Sushi Oyama Japanese Dining House
Tel: (778) 885-7902
Fax: (604) 708-3331
PREMISES ADDRESS
5152 Kingsway
Burnaby, BC V5H 2E8
INSPECTION DATE
January 30, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Hee Jin Alice Jung
NEXT INSPECTION DATE
5 Months
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 = 10
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 4
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: -lower cupboards in Sashimi Sushi preparation area are dirty and has old dishware no longer used

-upstairs dry storage room under shelves are dirty
Corrective Action(s): Clean and disinfect these areas more regularly -remove any old dishware no longer used for the restaurant
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Tin foil is being used to cover the upper shelves in the kitchen which is then changed every few weeks to assist in cleaning
Corrective Action(s): Remove all tin foil -these are stainless steel commercial shelves -workers are to clean and sanitize as necessary
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Upstairs storage room has cleaning chemicals mixed amongst foods and disposable ware
Corrective Action(s): Completely segregate all cleaning chemicals from foods and food ware -must be down and away -re-organize this area
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation (CORRECTED DURING INSPECTION): Goods are stored in the walkway of Walk-in cooler
Corrective Action(s): Do not store foods on the ground -store on the shelves or risers to better access goods
Violation Score: 1

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

Temperature Controls:
-Main level Walk-in cooler 3 deg C
-small preparation cooler 4 deg C
-Large preparation cooler 3 deg C (bottom) 4 deg C (top) -insert covers maintained to help regulate temperatures
-Upstairs Walk-in cooler 2 deg C

Sashimi Sushi Preparation Area:
-1-door undercounter 2 deg C
-1-door display 3 deg C
-sushi display 3 deg C

Roll Bar Area:
-left side sushi display 3 deg C
-2-door undercounter 3 deg C
-right side sushi display 2 deg C
-1-door undercounter 3 deg C

Chemical Controls:
-Low temperature chlorine sanitizing washer >50ppm
-bleach sanitizer buckets >100ppm as per test strips

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good

General Sanitation okay
-no signs of pests

Professional pest control comes on a regular basis: All Catch Pest Control comes in every 3 months

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-AVHVZP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment