INSPECTION REPORT Health Protection DNGG-AQAUH6

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE August 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Rodent droppings noted on countertop in front sushi prep area. Corrective Action(s): - Clean and sanitize countertop in front sushi prep area. - Remove all food containers from the counter and run them through a dishwasher cycle. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): - Rodent droppings noted behind dishwasher and along edge of countertop in front sushi prep area. Corrective Action(s): - Remove droppings and thoroughly clean the above mentioned areas. Sanitize countertop in front sushi prep area. [Correction Date: Immediately] Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Wooden drainboard/ shelf in dishwashing area is damaged from moisture penetration and mold/ mildrew growth. Operator is no longer able to properly clean and sanitize unit. Corrective Action(s): - Remove wooden drainboard/ shelf and replace with another unit that is smooth, non-absorbent, and easily cleanable. [Correction Date: August 23, 2017] Violation Score: 3

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

Code 301 noted on Routine inspection # DNGG-AQ9U8Z of Aug-15-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (1. Entire surface of wooden counter used as a drying rack in kitchen is heavily soiled with grime and a mildew like substance. 2. Heavy food, grime, and grease debris accumulation noted on and inside countertop toaster oven. ) Code 302 noted on Routine inspection # DNGG-AQ9U8Z of Aug-15-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1. Low Temperature Sanitizing Dishwasher: 0 ppm chlorine residual 2. Sanitizer not available to sanitize food contact surfaces. 3. Wiping cloths not stored in sanitizer. )

Comments

- Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual *Verify chlorine residual DAILY before using dishwasher. Minimum 50 ppm chlorine residual required. Chlorine test papers available. *Take immediate corrective actions if chlorine residual is less than 50 ppm. - Chlorine bleach available to make 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water). *Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution between uses. *Change solution regularly throughout the day or when solution appears soiled. - All other outstanding violations noted in Inspection Report DNGG-AQ9U8Z have been corrected unless otherwise mentioned above. - Absolutely no deep frying in the premises. Proof of purchase must be kept for tempura that is purchased from other approved sources. - A higher level of sanitation and safe food handling must be maintained at all times. - Continue to monitor for pest activity - contact a pest control company if new and/ or increased pest activity is noted. - Repeated violations may lead to further enforcement action e.g. Correction Order, Violation Tickets, reduction of seating and/ or menu, etc. Note: FOODSAFE Level 1 requirements satisfied. Operator has FOODSAFE Level 1.