INSPECTION REPORT
Health Protection
ECAO-A6JRVC

PREMISES NAME
Sushi S Japanese Restaurant
Tel: (604) 437-9399
Fax:
PREMISES ADDRESS
1 - 4739 Willingdon Ave
Burnaby, BC V5G 3H5
INSPECTION DATE
January 26, 2016
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Youngmin Sa
NEXT INSPECTION DATE
February 09, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Ticket Issued


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Again found multiple incidences of raw meats/seafoods above other foods in Walk-in cooler:
-raw octopus bowl on buckets of sauce
-raw fish with blood on buckets of sauce
-raw tuna on shelf over cooked crab

You have been told repeatedly in past spot-checks to NOT store raw meats/seafoods/eggs above other foods:
September 28, 2015 routine inspection + Correction Order issued
January 27, 2015 routine inspection

Ticket issued as attached: AH00915720
Corrective Action(s): ALL RAW MEATS/SEAFOODS/EGGS MUST BE STORED BELOW OTHER FOODS

PLACE SIGNS INDICATING THIS IN WALK-IN COOLER AS REMINDER
Violation Score: 15

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Multiple areas have poor storage methods noted in dry storage room, side hallway, walk-in cooler and kitchen shelf next to 2-door freezer:

Dry storage room has food boxes and pops all directly on the floor
Side hallway has many goods simply on empty egg crates
Walk-in cooler has 2 shelves with lowest levels too close to the ground
Shelf in kitchen next to 2-door freezer has lowest shelf too close to the ground
Corrective Action(s): All shelving must have lowest level at least 15cm off the ground to ease cleaning and monitoring of pests
Do not store goods directly on the floor they must be stored on shelves as above.
You require more shelving in hallway for better organization

Violation Score: 9

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): Rice bucket stored next to dishwasher detergent
Corrective Action(s): Do not store foods next to cleaning chemicals.

All cleaning chemicals must be stored down and away from foods or in a cabinet
Violation Score: 3


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

Comments

Temperature Controls:
All fridges must maintain foods at or below 4 deg C
-Walk-in cooler 4 deg C (fish)
-2-door kitchen display cooler 3 deg C (meats)
-Sushi display coolers 4 deg C (fish)
-3-door sushi undercounter coolers 4 deg C (fish)

Hot held foods must be maintained >60 deg C
-Steamed rice 64 deg C
-Miso soup 68 deg C

High temperature dishwasher final rinse >82 deg C as per thermostat -verified at plate level (71.2 deg C)

Wiping towels maintained in bleach sanitizer solution when not actively used >100ppm as per test strips

Handsinks well stocked and clear for use

Follow up inspection in 2 weeks for infractions cited

Any questions regarding these health reports contact me: 604-918-7522