INSPECTION REPORT Health Protection NTRG-BAHRDF

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE March 22, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE March 25, 2019
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Bucket of dressing liquid, bucket of sugar appeared uncleaned around the outside. The dressing bucket was stored on the floor. Corrective Action(s): Carefully transfer the dressing liquid into a clean container using a clean ladle. Store the container at least 6" above the floor. Wash and sanitize the original bucket. Clean the outside and lid of the sugar container. Correction date: March 23, 2019. Violation Score: 3

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken in container stored on top of salad dressing. Operator moved container to the bottom. Corrective Action(s): Violation Score: 1 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken was thawing in a container at room temperature for 10minutes as per operator. Raw chicken was placed back into the refrigeration unit. Reviewed thawing procedures with operator. Chicken must be thawed in the refrigeration unit at 4C or below. Corrective Action(s): Violation Score: 5 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was open at time of inspection. Door screen was closed, but an air gap is noted underneath that could allow pest entry. Staff closed the door when notified at time of inspection. Corrective Action(s): Violation Score: 5 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard was found below the storage items in the back area and appeared dirty. Corrective Action(s): Remove cardboard. Provide a surface that is smooth and easily cleanable. Correction date: March 23, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: It was noted in previous inspection report that no chlorine residual detected at the plate from dishwasher and that chlorine test strips must be provided on-site. Chlorine test strips ran out at time of inspection. Corrective Action(s): Provide chlorine test strips for the dishwasher and frequently check the chlorine residual at the plate. Correction date: immediately. Violation Score: 3

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

Comments

-Handsinks (front and back) had hot and cold running water, liquid soap and paper towels. - Coolers operating at 4C or colder: - Frontier cooler 2C - Prep cooler (top) 4C (bottom) 4C - Domestic fridge/freezer 4C/-15C - Danby cooler 7C (canned/bottled beverages only-not potentially hazardous foods) - Sushi prep cooler (top) 0.5C - Danby cooler under sushi prep area 5C (keep door closed to reduce temperature) - Display beverage cooler not working (but no potentially foods stored) - Everest cooler underneath sushi prep not working (no food found) - Food stored in a manner to prevent contamination (wrapped/covered) - Miso soup at 60C/62C, Teriyaki sauce 62C - Chest freezers were -11C/-16C/-17C (a lot of frost noted) - No evidence of pests noted at time of inspection. Monthly pest control service reports provided at time of inspection. Follow recommendations from reports to keep sanitation in kitchen areas and keeping the back door closed. - Bleach sanitizer solution present (>200ppm) in a bucket up front. Solution discarded and remixed at 100ppm chlorine. - Operator present at time of inspection and holds valid Foodsafe level 1 certificate ( valid until November 26, 2021) * Cooked chicken was being recooked at 113C in toaster oven and raw chicken noted thawing in the at room temperature. Operator indicated that the raw meat is prepared here and transported to Foodies on Board for cooking (3290 A Production Way) and then transported back here to reheating. Reminder to operator that raw meat must be transported at 4C or lower. Cooked chicken being transported back must also be kept at 4C or lower or 60C or above (eg. Use ice to keep temperature below 4C). Use a proper temperature insulation unit and place a thermometer inside. Cooking to be confirmed at other location.