INSPECTION REPORT Health Protection CTIN-B75V8G

PREMISES NAME Hong Sushi		Tel: (604) 298-3111 Fax:
PREMISES ADDRESS 6636 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE December 4, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wei Bin Lin (Michael)		NEXT INSPECTION DATE December 19, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Teriyaki sauce was measured at 54C, temperature setting was correct as verified by onsite staff. Water level for the hot holding unit was too low (water covers <1/4 of the depth of container). Corrective Action(s): Directed staff to add more water so it is adequate to maintain food >60C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Tote cover was observed to have food debris as it was placed under the tote which stores clean food containers. The clear tote is stored underneath the handsink in the front. Corrective Action(s): Directed staff to reclean and sanitize the tote cover and to ensure that the food containers are covered to prevent contamination as rodent acivity is observed here. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 50ppm bleach chlorine detected in second sink for sanitizing purpose. Staff onsite did not know what the proper concentration of bleach chlorine should be. Some rice grains are noted inside the sanitizing sink as well. Corrective Action(s): Directed staff to drain and remix so there is 100ppm bleach sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of ginger are stored on the floor in the back outside of bathroom. Corrective Action(s): Please store food 6 inches off the ground. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rat droppings found in the same corner under sushi bar and under handsink in the sushi bar. Corrective Action(s): Please remove droppings. Hire a pest control company to identify entry point so it can be sealed properly. Clean and sanitize the noted areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted in several areas - floor under sushi bar counter, handsink, microwave, under dishwashing sinks and cooking station. Corrective Action(s): Please do a deep clean of the noted areas by next follow up inspection. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: All three staff onsite are not Foodsafe certified. Owner came to the restaurant at the end of inspection. Corrective Action(s): Main sushi chef and kitchen staff must take Foodsafe Level 1 (Chinese version available). Please visit www.foodsafe.ca and e-mail the certificates in 1 month. Violation Score: 1

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Reach in cooler: 4C Rice: 60C Sushi bar: 4C Miso soup: 61C Chest freezers X2: -16 and -19C Bleach sanitizer @100ppm in kitchen and bar area; test strips available Health Permit posted Back door closed at time of inspection - remove cardboard boxes and containers behind the building to deter pest harbourage