INSPECTION REPORT Health Protection RWOG-B4GQ94

PREMISES NAME Genji Sushi		Tel: (604) 433-9710 Fax:
PREMISES ADDRESS 7533 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE September 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chang Eok Kim		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Sushi rice left out overnight by the sushi bar. Corrective Action(s): Sushi rice must be discarded at the end of each day, and a new batch re-made the following day. Staff discarded the rice at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bowl of raw meat stored on top of half a watermelon. Corrective Action(s): Raw meat must be stored below ready to eat foods to prevent cross-contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed: - by the back door - near the three-door freezer - by the front, behind the partition Corrective Action(s): Clean rodent droppings are soon as they are discovered. Use a 1:10 bleach solution (1 part bleach in 10 parts water). Follow all directions from the pest control company and ensure that all foods are protected from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premises still requires cleaning in the following areas: - in hard to reach areas behind the cookline equipment (food splatter on walls) - inside the coolers Corrective Action(s): Clean and sanitize these areas as per your sanitation plan. Violation Score: 3

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

Comments

General: - handwashing sinks stocked with soap, paper towels and hot and cold running water - FOODSAFE requirements met at the time of inspection; owner has stated that 2 of his staff are signed up for FOODSAFE - ice machine has broken and is no longer used Temperatures: - sushi bar cooler: 2C - sushi bar storage: 3C - line cooler: 4C - two door cooler measured 4C - sliding glass door cooler measured 4C - small chest freezer measured -18C - large chest freezer measured -16C - Three door freezer measured -15C Sanitizers - bleach solution measured 100ppm chlorine; ensure that this solution is changed frequently - dishwasher dispensed 50ppm chlorine at the final rinse cycle * Ensure that all ginger is stored in the refrigerator after opening, as per manufacturer's instructions *