INSPECTION REPORT Health Protection RWOG-C63U5H

PREMISES NAME Fresh Box Sushi		Tel: (604) 540-8646 Fax:
PREMISES ADDRESS 221 - 7155 Kingsway Burnaby, BC V5E 2V1		INSPECTION DATE August 20, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) 0864685 BC LTD		NEXT INSPECTION DATE August 27, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 111

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following foods were stored at room temperature: - bean sprouts - tempura - tempura batter - imitation crab meat/mayo mixture - cut cucumber - tempura Operator stated he was keeping track of time, but no system noted. Corrective Action(s): These foods are all potentially hazardous foods and cannot be stored at room temperature. Store at 4C or below. Discard foods. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Back handsink blocked by cutting board. 2) Back handsink slow to drain properly. 3) Soap not available at back handsink. 4) Front handsink used to wash knives. Corrective Action(s): Handsink cannot be blocked for any reason. Contact plumber to fix drain. Handsinks must be used for handwashing only and nothing else. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to washed gloved hands. Corrective Action(s): Gloves cannot be washed. Remove gloves, wash hands and put on a new pair of gloves. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Panko breading for tempura stored by handsink, can easily be splashed by staff who wash their hands. Corrective Action(s): Do not place any foods near the handsink. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted under counter. Corrective Action(s): Clean and sanitize areas with droppings noted. Pest report to be available at follow-up inspection. All foods must be checked prior to use for rodent contamination. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Excessive grease on vent hood baffles. 2) Grease in hard to reach areas, and along walls Corrective Action(s): Clean and sanitize entire kitchen. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard and advertising pamphlets used to soak up oil throughout the facility. Corrective Action(s): Discard all cardboard and advertising pamphlets. Do not use these as they are not meant for food contact surfaces. Violation Score: 9

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

Comments

General: - sanitizer measured 400ppm chlorine - sushi rice pH <4.0 - fish frozen by supplier to sushi standards - staff have styrofoam box outside in the planter to store organic waste. Temperatures: - miso soup: 60C - sushi cooler: 3C - under counter cooler (black): 4C - under counter cooler (white): 3C - sliding glass cooler - upright freezer: -14C - chest freezer: -12C - chest freezer (hallway): -15C - upright freezer (hallway): -10C Report not signed due to COVID-19. Report printed and reviewed for operator on-site.