INSPECTION REPORT Health Protection ZDER-AS3UP6

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE October 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Naoya Uema		NEXT INSPECTION DATE 4 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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Routine inspection: **Significant improvement in sanitation and general food safety practices. -Handsinks fully supplied with hot + cold water, liquid soap, paper towel and accessible *Continue to encourage regular handwashing in between tasks and before handling any ready to eat foods. - Sushi prep coolers: 3 C/ 2 C - Sushi display cooler: 3 C - Beverage cooler : 4 C - Mid kitchen prep cooler: 3 C - Walk in cooler : 3 C / Freezer : -15 C - Rice cooker: 68 C - Miso soup: 70 C -Discussed cooling practices of BBQ salmon cooling at room temperature. All hot food must be cooled rapidly. - Acidified sushi rice (room temperature holding): Between 4.0 and 4.5 using pH test paper. Test papers available on-site. *pH of sushi rice must be ≤4.2 if it is held at room temperature without further time and temperature controls as per your Food Safety Plan. *Review your recipe that was used when you submitted acidified rice samples for laboratory testing. Ensure that the exact recipe is followed and the same ingredients are being used. *Cooks must continue to check each batch of rice. If the pH is above 4.2, it can only be held at room temperature for 2 hours maximum. -Rice in walk-in cooler has been moved to a shelf is covered and protected from contamination -High temp dishwasher: 71.5 C at the plate - Sanitizer buckets through out kitchen: 100-200ppm chlorine with wiping cloths *Ensure all solution is replenished with fresh sanitizer every 2 hours or when solution becomes dirty/cloudy - Interior ice machine appears to be maintained in sanitary condition - ice scoops, ladles, dry food storage scoopers and food containers appear to be maintained in sanitary condition - rice scoopers stored in ice baths. - No signs of pest activity noted - screen door in use - General sanitation satisfactory *25 seats noted during inspection - as per conditions by FHA ***Premise has consistently met the conditions by FHA over the past 12 months - Conditions are now lifted and the premise is now approved to increase seats capacity back to a maximum of 50 seats as per the operating permit.