INSPECTION REPORT Health Protection ZDER-AVGVMJ

PREMISES NAME Genji Sushi		Tel: (604) 433-9710 Fax:
PREMISES ADDRESS 7533 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE January 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chang Eok Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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] No Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back flow preventer connected to dishwasher is steadily leaking. Corrective Action(s): Ensure all back flow preventers are functioning properly and not leaking. Repair/replace back flow preventer. Correction date: 2 weeks Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No current written sanitation plan available. Corrective Action(s): Ensure a written sanitation plan is developed. Plan must include areas of premise to be cleaned, in what frequency and with what chemicals (concentration). Detail a complete written cleaning practice of the entire facility to review with Fraser Health. A copy once approved can be used by staff to maintain a high level of sanitation. Correction date: Feb 6, 2018 Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # ZDER-AR6U22 of Sep-13-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1.Left compartment of 2 comp sink used to thaw frozen shrimp in packaging is plugged and sides of compartment are covered in black film. Right compartment also not draining and dirty dishware soaking in compartment. 2. Single comp sink used for food prep used for dishwashing. 3. Container in cooler holding cucumbers covered in unknown juices and a soggy piece of cardboard lining the bottom of the container 4. Scooper in dry storage containers (sugar, flour) covered in food debris and berried in dry product. 5. Lids holding sauces, vinegar, soya sauce covered in splatter 6. Medium sized cutting board stored under sushi bar yellow and brown) Code 301 noted on Follow-Up inspection # ZDER-ARBVLF of Sep-18-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. 3 sinks in back kitchen have black scum lines around the edges 2. Front sushi bar sink clogged with food debris 3. Shelving covered in food debris and splatter 4. Inside coolers - food splatter 5. Mouse droppings and bedding noted on lower shelves 6. Heavy accumulation of scum and debris in slop sink closet. 7. Accumulation of grease on commercial hood fan 8. Hard to reach areas full of food debris) Code 301 noted on Foodborne Illness inspection # ZDER-ARNP6P of Sep-29-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1.Mouse droppings on lower shelves and on equipment under sushi bar. 2. Food debris dried on take out containers and unused "clean" dishes. 3. Ice machine interior - mildew and black grim 4. Shelves above dish-pit used for drying clean dishes are sticky) Code 302 noted on Foodborne Illness inspection # ZDER-ARNP6P of Sep-29-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1.Sanitizer bucket with wiping soiled wiping cloths noted in 10 ppm chlorine solution at front sushi bar. 2. No sanitizer bucket available at back kitchen 3. Food containers being cleaned in 2 comp dishwashing sink with soap and water - no sanitizing step noted ) Code 302 noted on Routine inspection # ZDER-AVAUNC of Jan-23-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1.No sanitizer solution available at back kitchen area. 2. interior of ice machine - mildew and brown scum build up in unit)

Comments

Follow-up inspection to report #ZDER-AVAUNC -Improvements in sanitation noted - floors, under 3 door freezer, under sushi bar -Sanitizer available in sushi area and back kitchen area *Ensure solution is replenished every 2 hours or when solution becomes dirty. Also keep clean wiping cloths in sanitizer at all times and not on the counter *Wash-Rinse-Sanitize-AirDry - follow cleaning documentation posted *Reviewed proper cleaning and sanitizing practices -Commercial ventilation hood still required cleaning - owner has scheduled a cleaning company to get the hood cleaned -2 comp dishwashing sink pipes have been repaired and operating properly - grease trap has been cleaned out (cleaned out every 6 months) -All mouse droppings have been cleaned up - no current pest activity noted during inspection. *Owner is monitoring all rooms for activity nightly and using additional pest control glue boards. All walls or potential entry points are being monitored and sealed if needed. *Back door closed during inspection - ensure this door remains closed to prevent possible easy access point for pests. Keep door closed at all times Note: Compliance meeting scheduled at Fraser Health -Health Protection Office for Feb 6, 2018 at 10 am. Business card provided.