INSPECTION REPORT Health Protection 238943

PREMISES NAME Sushi Modo		Tel: (604) 553-0142 Fax:
PREMISES ADDRESS 7874 Edmonds St Burnaby, BC V3N 1B8		INSPECTION DATE August 22, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yeol Hur		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) chlorine sanitizer bucket in front sushi prep area @ 0 ppm chlorine 2) wet wiping cloths left on cutting board in front sushi prep area 3) staff on site washed and rinse dirty cutting board without sanitizing and place with clean cutting boards Corrective Action(s): 1) Ensure Chlorine sanitizer is refreshed regularly throughout the day. Use chlorine test strips to verify minimum 100 ppm concentration (1 tsp of bleach per 1 litre of water) 2) Ensure wet wiping cloths are in the sanitizer solution in between uses. Wet wiping cloths left on the counter are a breeding ground for bacteria and can contaminate other food contact surfaces 3) Ensure all equipment/utensils are properly washed/rinse/sanitized before placing back with the clean. Cutting board was rewashed during time of inspection. Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) 4 inserts of raw meat marinating on top shelf of walk in cooler above ready to eat foods 2) Box of avocado sitting on floor next to walk in cooler Corrective Action(s): 1) Place raw meats/seafood underneath ready to eat foods (e.g. vegetables, fruits) to prevent accidental raw juice contamination. 2) Ensure all foods are off the ground at least 6 inches. Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Back dry storage area shelving is unfinished wood. Corrective Action(s): Paint over unfinished wood to prevent moisture from entering when cleaning. Correction date: 1 month

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

Comments

This inspection done by EHO student. Notes -sushi rice pH around 4.0 (using pH test strip) -cooked rice hot held @ 63 deg. C, miso soup hot held @ 67 deg. C -all coolers (walk in cooler, beverage cooler, prep coolers, sushi cooler) @ <=4 deg. C -all freezers (chest freezers) @ -18 deg. C -Hi-temp dishwasher @ 72.8 deg. C on plate level (min/max thermometer) -all hand sinks fully stocked with hot/cold water, soap, and paper towels -general sanitation is satisfactory -no obvious signs of pests noted during inspection