INSPECTION REPORT Health Protection ECAO-D29W4V

PREMISES NAME Sushi Oyama Japanese Dining House		Tel: (778) 885-7902 Fax: (604) 708-3331
PREMISES ADDRESS 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE February 8, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hee Jin Alice Jung		NEXT INSPECTION DATE 5 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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available in the back kitchen -tested the spray bottle at ~0ppm chlorine concentration Corrective Action(s): Have your bleach sanitizer ready to go at the beginning of the day maintained >100ppm chlorine residual as per test strips Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: See code 306 for details Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Some mouse droppings observed in the dry storage room in the back kitchen on the floor and around the chest freezer. Did not observe any food contamination -all the foods are in rodent proof containers. Corrective Action(s): Clean and disinfect all areas with droppings You must be checking EACH MORNING for rodent activity with a high powered flashlight (not the phone light). This will show if you have an active infestation Violation Score: 3

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

Comments

-upstairs Walk-in cooler 2 deg C -main level Walk-in cooler 3 deg C -4-door line cooler 3 deg C (undercounter) -Preparation cooler 3 deg C -front display cooler 1-door 1 deg C -Sashimi Sushi Area: -display -3 deg C; -1-door undercounter 1 deg C -Rolls Sushi Area: -display 3 deg C; -2-door undercounter 3 deg C; -1-door undercounter 2 deg C Low temperature washer final sanitizing rinse >50ppm chlorine residual General sanitation okay Lower Mainland Pest Control comes in regularly -last report from January checked NOTE: the pest control report does not indicate if any rodents were caught or not -a more descript work summary should be provided if there is any activity. The operator should be present when pest control is present to ensure a thorough job is done Bleach sanitizer bucket in sushi making and dining areas >100ppm chlorine residual Handsinks adequately stocked -paper towels dispensed, pumped soap, clear for use