INSPECTION REPORT Health Protection LKIM-D2PTB4

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE February 22, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE February 26, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upon arrival of EHO multiple potentially hazardous food items in sushi preparation area stored at ambient temperatures. CORRECTED DURING INSPECTION - Items placed in cooler unit . Corrective Action(s): Potentially hazardous food items in sushi area are to be RETURNED to upper sushi cooler unit once rolls have been made. These items are not to be stored at ambient temperatures for extended periods of time. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous food items stored out at ambient temperatures for extended periods of time. Items then placed into hot holding unit that does not function as one side is broken. Items found to be at temperatures less than 60 degrees Celsius. CORRECTED DURING INSPECTION - items relocated to cooler unit. . . Corrective Action(s): Ensure hot holding unit is not used until such time as it is repaired. Do not make large quantities of cooked meat/seafood/vegetable items in deep fryer and store on counter for "lunch rush" which is an undefined time period. Items are to be made to order or placed into functional hot holding unit (one that achieves and maintains 60 degrees Celsius) NOTE: hot holding unit bulb replaced during inspection . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings found all over sushi area lower shelves. Rodent droppings had contaminated: - inside of take out containers - tray with knife - bottoms of shelves Rodent droppings found at lower shelving unit where sushi rice is acidified. . CORRECTED DURING INSPECTION - Shelves cleaned and sanitized. Take out containers discarded. . Staff was observed to drop container and place back onto shelf. When approached by EHO and instructed to take item to dishwasher for cleaning the staff "washed" item in hand sink. The staff was then instructed AGAIN to take item to dishwasher for proper wash and sanitizing. . Corrective Action(s): Ensure area is completely washed and sanitized. .Clean and sanitize all areas affected by rodent droppings Use 200ppm Chlorine or equivalent to soak area. Discuss with Pest Control Technician as area has high activity Increase frequency of cleaning this area Ensure NO FOOD EQUIPMENT is stored in this area until such time as rodent infestation is greatly reduced or eliminated. Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. .Follow recommendations advised by Pest Control Company Technician. . Discuss proper cleaning and sanitizing of equipment that has become soiled or contaminated with staff. Staff are not to rinse items in hand sink once soiled and never are to return items to clean areas. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Open container of Panko stored on top of electrical unit. , Corrective Action(s): Ensure all dry goods are transferred to dry storage areas. Do not leave open bags of any food item in the kitchen facility as facility has rodent infestation. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Facility has ongoing rodent infestation. Evidence of rodent activity today includes droppings on shelves of sushi area and lower shelf of rice area. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Remove cardboard from back shelves as it is not suitable material for shelves. Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - All food items covered in cooler and freezer units - Receipts available for inspection - reviewed by EHO - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection