INSPECTION REPORT Health Protection RWOG-D36VF9

PREMISES NAME Sushi Box (Burnaby)		Tel: (604) 777-9555 Fax:
PREMISES ADDRESS 8671 10th Ave Burnaby, BC V3N 2S9		INSPECTION DATE March 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeongyool Baek		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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tempura and chicken patties were prepared at opening (~1130) for lunch rush. The time is now approximately 15:30; Corrective Action(s): Discard foods. These items must be kept at 4C or colder. Maximum time at room temperature is 2 hours before items must be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rice scoop stored in room temperature water. Corrective Action(s): Store rice scoop in ice water, or clean dry container. Scoop and container must be washed, rinsed and sanitized every four hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handwashing station did not have soap or paper towels. Corrective Action(s): All handwashing stations must be fully stocked with soap, paper towels and hot and cold running water 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: Styrofoam block wrapped in foil and tape within counter top cooler to stop inserts from shifting. Corrective Action(s): Styrofoam nor tape are easily washable surface. Replace with something easily cleanable. Violation Score: 3

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

Comments

General: - waitress handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200pm in spray bottle and sanibucket - ensure wiping cloths are put in sanitizer when not in use - high temp dishwasher reahed 71C at final rinse cycle - FOODSAFE requirements met, exp April 2027 for chef - no obvious signs of pests at time of inspection Temperatures: - large chest freezer: -17C - small chest freezer: -12C - two door under counter freezer: -16C - counter top cooler 3C** - three door under counter cooler: 4C - prep cooler (L): 4C** - prep cooler (R): 3C** - waitress station cooler 3C - miso soup 67C - ensure to stir constantly - chicken patties on grill 63C - ensure all prep coolers have their lids closed when not in use to maintain temperature