INSPECTION REPORT Health Protection LKIM-D6NQE5

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE June 28, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution at arrival of EHO. Staff did make sanitizer solution upon direction of EHO. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure adequate supply of sanitizer solution at all times. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop observed to be stored directly in ice. This is not best practice as handle has potential to contaminate ice. Scoops observed to be stored directly inside dry goods containers such as Panko and rice Fish observed to be stored on floor (in container) of walk in cooler unit. . Corrective Action(s): Place ice scoop either in plastic cup, on container outside of unit or on a hook inside/outside of unit. Ensure scoops are removed from dry goods containers after each use. Not best practice to store scoops within dry goods as the handle has the potential to contaminate food items. Ensure food items are not stored on floor of walk in cooler unit. Discuss with staff. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76.4) Degrees Celsius at the dish - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed - cooler unit used - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - confirmed with test strip by EHO - Common use items washed and sanitized frequently every 2-4 hours or more frequently as necessary - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Thermometers in all cooler and freezer units - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection