INSPECTION REPORT Health Protection JCRH-B77U2G

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE December 6, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE December 13, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 48

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No chlorine residual was detected on dishes after cycle in dishwasher. Machine was run three times and still no chlorine was detected. Operator did not have test strips to check chlorine level. Corrective Action(s): - Adequate chlorine residual must be present on dishes (>50ppm chlorine). Once Operator was notified, he replaced chlorine sanitizer. Residual on dish was 100ppm chlorine - Obtain chlorine test strip. Dishwasher is to be tested daily prior to using/opening. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - No paper towel present at handwashing station in kitchen - Buckets stacked on floor partially obstructing access to handsink Corrective Action(s): - Supply handsink with paper towel and remove buckets which are obstructing access. Ensure handsinks are supplied with liquid soap and paper towel and accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings and some gnawed materials noted in the following areas: - in the corner of the dry storage room behind the black shelving unit - behind stainless 2 door cooler, behind domestic cooler - on floor around small white cooler Corrective Action(s): - Clean up all droppings and any gnawed materials. Use bleach solution to disinfect the areas. - Significantly increase level of sanitation as per code 306 - Keep floor area clear to facilitate cleaning and monitoring. Clean up any additional droppings immediately. - Retain a Pest Control Techinician to service/address rodent issues immediately and on a contract basis. Follow all recommendations of Pest Control Technician [Correction date: 13-Dec-2018] Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Hole noted in lower portion of north wall adjoining adjacent business beside front service counter. - Miscellaneous materials leaned up against wall near exit with mouse droppings on floor behind. Corrective Action(s): - Repair/cover hole to prevent rodent access/harbourage - Remove materials and keep floor areas clear to prevent runways being created and to facilitate cleaning and monitoring. [Correction date: today] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Large accumulation of cooked rice noted on floor behind large chest freezer in hallway - Cooked rice splattered on wall behind chest freezer - Food spills noted in cabinets in front service area - Food spills/splatter noted on exterior of undercounter stainless cooler and on exterior of chest freezer in back hallway - Build up of dirt/grease noted on floor in front service area - Grease noted on floor under and wall behind back prep counter - Grease noted on counter under toaster oven - Soiled/greasy cardboard noted on floor. Grease soiled rice bags lining counter under toaster oven noted. Corrective Action(s): - Clean up all areas above to remove all food debris and grease. [Correction date: 13-Dec-2018] - Remove all soiled cardboard and rice bags [Correction date: today] * Immediately discontinue food (rice) preparation on chest freezer in hallway. This is not an acceptable location for food preparation. All food preparation is to be completed in kitchen or front sushi prep/service area. * Immediately discontinue any food preparation which produces grease laden vapours. This premises does not have commercial exhaust ventilation. No cooking of raw animal products. * A significant amount of cleaning was completed at time of the inspection; however, additional cleaning is needed in the hard to reach areas prior to follow up inspection. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - 3 bulbs in back food preparation/dishwashing area are not working. Inadequate light present for food preparation and cleaning. Corrective Action(s): - Replace bulbs so that lighting is sufficient. [Correction date: today] Violation Score: 1

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

Comments

- Hot and cold running water present - Liquid soap and paper towel present at front handsink and staff/public washroom. Liquid soap present at back handsink. Paper towel supplied to dispenser once Operator notified. - Coolers operating at 4C or colder with the exception of the under counter 2 door stainless unit which was not working and not in use. - Sushi display unit 1C - Small white undercounter cooler 2C - Domestic fridge/freezer 2C/-17C - 2 door stainless cooler (ktichen) 4C - Back prep cooler 4C - Food stored in a manner to prevent contamination (wrapped/covered) - Miso soup at 68C - Chest freezers were -15C to -20C - Bleach sanitizer solution present (200ppm) with wiping cloths stored in it. - Operator present at time of inspection and holds valid Foodsafe level 1 certificate ( valid until November 26, 2021) * Cooked chicken was being hot held in toaster oven and raw chicken noted thawing in the cooler. As noted in sanitation violation above, generation of grease laden vapours is not permitted which means no cooking of raw animal origin products. All raw meat (with the exception of sushi grade fish which is served raw/without cooking) is to be removed from the premises prior to follow up inspection.