INSPECTION REPORT Health Protection RWOG-B8VSM4

PREMISES NAME ASA Sushi		Tel: (604) 419-0233 Fax:
PREMISES ADDRESS 7608 Royal Oak Ave Burnaby, BC V5J 4K3		INSPECTION DATE January 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mikyoung Koo		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in back area had equipment in the basin. Corrective Action(s): Ensure that handsink is used for handwashing only. Utensils removed from sink at the time of inspection. 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: Lid to chest freezer still requires repair. Corrective Action(s): Repair lid to chest freezer so that the insulation is not exposed and it is easily cleanable. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer available at 200ppm chlorine - three compartment sink not set up for warewashing at the time of inspection - FOODSAFE requirements met - sushi rice pH 4.0 ** If any changes are to be made (ex. adding a dishwasher) a floor plan must be submitted to the health inspector ** Temperatures: - upright cooler in kitchen: 3C (cooler has been serviced, gas topped up) - chest freezer in kitchen: -18C - sushi bar cooler: 4C (broken sliding doors replaced) - under the counter cooler: 3C - pop cooler: 6C (no potentially hazardous foods) - chest freezer in hallway: -15C - miso soup: 60C - curry: 64C Note: All FOODSAFE certificates obtained before July 29, 2013 have expired. All other certificates expire 5 years after issue date, or as printed. Refresher courses are available for those who hold valid certificates; those who hold expired certificates must take the full course. Courses are available through Fraser Health, or http://www.foodsafe.ca/