INSPECTION REPORT Health Protection ZDER-BFV2K2

PREMISES NAME Sushi Gen Restaurant		Tel: (604) 421 5118 Fax:
PREMISES ADDRESS 9626 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE September 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wooram Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad cooler noted 6 C Corrective Action(s): Ensure all coolers are maintained at or below 4 C. Adjust unit and monitor. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Aluminum foil used to as liner over shelving in dishwashing area and lower shelves. 2. Shelving vinyl material wearing off. Corrective Action(s): Ensure all kitchen surfaces are smooth, durable, easy to clean and non-absorbent. Foil is a temporary material and not an acceptable permanent fix to damaged shelving. Replace foil and damaged old vinyl with suitable replacement. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: -Handsinks supplied with liquid soap and paper towels. Hot and cold water provided. -Coolers maintained at < 4 C -Salad bar: 6 C (***violation noted above) -Diamond cooler: 3 C -Undercounter cooler next to handwash station: 2 C -Sushi prep area: -Sushi display cooler ranged from 0 C to 3 C -Domestic fridge/freezer 4 C/-13 C/-17 C -Glass cooler 3 C -Stainless steel cooler at back 2 C to 4 C -Glass sliding door cooler (back) 3 C -Freezers: -Stainless steel double door freezer at back -12 C to -14 C -Single door freezer -16 C/-18 C -Hot held foods -Teriyaki sauce 72 C -Cooked rice 65 C -Rice spatula immersed in ice water at time of inspection -Food protected from contamination - covered and off the ground -Bleach sanitizer at 100 ppm in bucket at sushi prep counter -Chemical sanitizer dishwasher at 200 ppm QUATS ***Ensure all chemical bottles are labelled "sanitizer" -No evidence of pests at time of inspection - pest control service reports (monthly) provided - reviewed no concerns noted -Bathrooms stocked with liquid soap, paper towels. -General sanitation excellent