INSPECTION REPORT Health Protection JCRH-CGATM9

PREMISES NAME Sushi Oyama Japanese Dining House		Tel: (778) 885-7902 Fax: (604) 708-3331
PREMISES ADDRESS 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE July 13, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Hee Jin Alice Jung		NEXT INSPECTION DATE July 20, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous foods kept in 4 door line cooler were >4C. - Internal temperatures measured: Cooked chicken 10.3C (upper portion of cooler) Cooked eggs 9.3C (lower portion of cooler) Cooked shrimp 9.4C (lower portion of cooler) - Air temperature in lower portion of line cooler was 9-10C - Kitchen staff reports temperature of food products were checked 4.5hrs earlier and were below 4C. Corrective Action(s): - Discard potentially hazardous foods stored in 4 door line cooler for >2 hours or if time is unknown. - Transfer any potentially hazardous foods stored in line cooler for <2 hours to alternate cooler (4C or colder. - Manager completed at the time of the inspection Violation Score: 15

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted on floor adjacent to upright freeezer and chest freezer in dry storage area by kitchen. - Hole noted at base of wall at entrance to this area Corrective Action(s): - Clean up all mouse droppings and disinfect floor. Remove items stored on floor (buckets) and keep floor area clear to facilitate cleaning and monitoring for pest presence. Maintain a high level of sanitation. If additional droppings are noted, ensure they are cleaned up. - Notify pest control technician of droppings which were present for additional control measures to be applied within this area if required. - Hole noted was filled with steel wook at time of inspection. To be corrected by 18-Jul-2022 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Spilled dry goods present on floor of dry storage area in kitchen - Dust/debris present on shelving and floor of sushi roll preparation area - Grime present on exterior of reach in freezers in upper storage area. Corrective Action(s): - Clean all areas specified above to remove dirt, debris, grime. Ensure these areas are clean regularly as part of your sanitation plan. To be corrected by: 18-Jul-2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 4 door line cooler (kitchen) was not maintaining a temperature of 4C or colder. Air temperature in unit was 9-10C. Internal temperature of potentially hazardous foods in unit were 9.3 to 10.3C Corrective Action(s): Repair or replace 4 door line cooler so that it is able to maintain a temperature of 4C or colder. Do not store any potentially hazardous foods in this cooler until it has been repaired (or replaced) and is maintaining 4C or colder. To be corrected by: 18-July-2022 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - All coolers except undercounter cooler is sushi preparation area were lacking thermometers. Note: Infrared thermometer was being used to check temperatures Corrective Action(s): - Supply thermometers to all coolers. To be corrected by: 20-Jul-2022 Violation Score: 1

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

Comments

- Handsinks in sushi/sashimi preparation areas and kitchen were supplied with liquid soap and paper towel - Dishwasher was operational and dispensing adequate level of chorine sanitizer to sanitize dishes. 50ppm chlorine detected on dish after cycle. Test strips present. Ensure dishwasher is checked at least once daily. - All coolers, except 4 door line cooler noted in violation above, were operating at 4C or colder and freezers were maintaining products in a frozen state. Temperatures measured: Sushi preparation area - single door undercounter cooler 1C, 2 door undercounter cooler 4C, countertop coolers 3.1C/3.4C *Ensure sliding doors are kept on countertop sushi coolers so that units are functioning optimally and maintaining cold temperature. Initially, doors had been removed from units in sushi preparation areas, but were placed back on at time of the inspection. Sashimi preparation area - single door undercounter coolers 2C/1C, countertop cooler 3C, beverage cooler 2C Kitchen - 2 door line cooler 2C, walk-in cooler 1C, upright freezer -25C, chest freezer -27C Upstairs storage - walk-in cooler 1C, walk-in freezer -19C, single door reach in freezers -18C/-15C - Hot holding temperatures of rice and miso soup were >60C - Bleach sanitizer solution was present in spray bottles and in containers for in use wiping cloths. Concentration measured 100 to 200ppm chlorine. - Pest control contract in place with monthly service. Reviewed most recent service report (4-Jul-2022) at time of the inspection. ***Premises is serving raw oysters. Health advisory regarding the consumption of raw oysters is not currently publicly displayed. The advisory message is to be publicly displayed either on the menu on the same page as the raw oyster item is listed or on the tables using tent cards which can be supplied by Fraser Health. To be completed/corrected by follow up inspection date.*** Inspection observations and required corrective actions reviewed with Manager and a copy of the report was provided.