INSPECTION REPORT Health Protection LKIM-CSLTFL

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE June 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE June 13, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Main hand sink in back kitchen area is broken. Broken Hand sink at grill area. Plumber booked for repairs for today. Owner has set up two compartment sink as temporary hand sink. This sink located in conveniently accessible area. Sink was set up prior to arrival of EHO. . . Corrective Action(s): Ensure unit is repaired immediately. Continue to use two compartment sink as temporary hand sink until such time as repairs can be made. Repair hand sink as soon as possible. Temporary two compartment hand sink used as a hand sink is not long term solution. Repairs need to be made such that designated hand sink is available for use. The hand sink is a critical piece of infrastructure. . Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items observed in cooler unit - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - for all brown rice and white rice - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Keep items stored in hallway to a minimum.