INSPECTION REPORT Health Protection ZDER-AR6U22

PREMISES NAME Genji Sushi		Tel: (604) 433-9710 Fax:
PREMISES ADDRESS 7533 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE September 13, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chang Eok Kim		NEXT INSPECTION DATE September 15, 2017
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 72

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation: Moldy/ rotten squash and cabbage Corrective Action(s): Ensure all food that has gone off is discarded immediately. Correction date: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1.Left compartment of 2 comp sink used to thaw frozen shrimp in packaging is plugged and sides of compartment are covered in black film. Right compartment also not draining and dirty dishware soaking in compartment. 2. Single comp sink used for food prep used for dishwashing. 3. Container in cooler holding cucumbers covered in unknown juices and a soggy piece of cardboard lining the bottom of the container 4. Scooper in dry storage containers (sugar, flour) covered in food debris and berried in dry product. 5. Lids holding sauces, vinegar, soya sauce covered in splatter 6. Medium sized cutting board stored under sushi bar yellow and brown Corrective Action(s): 1. Do Not thaw food, clean dishes or prep food in 2 comp dishwashing sink. Drain must not be clogged and sink functioning properly before 2 comp sink can be used for dishwashing ONLY. De-clog sink drain. Correction date: immediately 2. Do Not clean dishes in prep sink if food prep is being done/is required. Clean and sanitize sink after dishwashing and before food prep. Correction date: immediately 3. All containers used to hold food must be maintained in sanitary condition at all times. Once dirty the dish/container must be properly washed and sanitized before food can again be used to hold food. Correction date: immediately 4. Scoopers with handles must be used to scoop food and must be maintained in sanitary condition. Once the handles become dirty or scoopers are covered in layers of stuck food debris the utensil must be cleaned and sanitized. 5. All containers must be maintained in sanitary condition at all times. All food debris or splatter must be cleaned up right away. 6. All equipment must be maintained in sanitary condition. If the cutting board can't be sanitized and maintained at its proper condition then it must be replaced/discarded. (Corrected during inspection) Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. No handwashing sink available at back kitchen - 2 comp sink clogged and single comp sink used for dishwashing. 2.No paper towel available at front sushi bar. Corrective Action(s): Ensure handwashing sinks are available to food handlers at all food prep areas (front sushi bar and back kitchen). All handsinks must have hot & cold water, liquid soap and paper towel and free of obstructions. Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1.Frozen shrimp still in packaging thawing in dirty, non-draining water. 2. Raw bloody pork tenderloin stored in bowl above ready to eat cucumbers. Unknown droplets on cucumbers. Corrective Action(s): Ensure all food is protected from contamination. 1. Do not thaw frozen food or prep food in a dirty sink. Shrimp still in original packaging, must be thoroughly cleaned in warm soapy water before packaging can be opened or discard completely. 2. Do not store raw bloody meats above ready to eat foods. Re organize cooler. Discard cucumbers. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted through out back kitchen under cooking equipment, under shelving, around hot water tank. Droppings noted at front sushi bar on shelves, under prep counter, under equipment. Shredded paper products noted under bar (possible bedding material) Pest control on-site. Corrective Action(s): Ensure all droppings and surround areas are thoroughly cleaned and sanitized. Sanitation currently very poor and is a possible food source. Improve sanitation immediately and report pest activity to pest control technician. Correction date: 1 day Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Interior of coolers have food debris and spillage 2. Walls of back kitchen and front sushi bar are covered with food debris 3. Under cooking equipment - heavy accumulation of spilt food, broken dishes, grease 4. Grease accumulation on hood fan 5. Shelving through out facility - food debris 6. Hard to reach areas under coolers, dish-pit area Corrective Action(s): Additional cleaning required in the areas noted above. Correction date: 2 days Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 2 comp sink is plugged and pipes below is slowly leaking. Corrective Action(s): All pipes must be in good working order and not leaking. Repair/replace pipes. Correction date: 2 days Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation is poor - ongoing issue. Sanitation plan does not appear to be in use or suitable to maintain a satisfactory level of sanitation. Corrective Action(s): Ensure a sanitation plan is written and meets the sanitation requirements of the Regulation. Review current sanitation plan and schedule and make improvements. Correction date: 2 weeks Violation Score: 1

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

Comments

Routine: -Coolers and freezer temps satisfactory -Soup hot hold: 64 C -Low temp dishwasher noted at 50 ppm chlorine ***Correction Order Issued April 18, 2017 during inspection # ZDER-ALJVL3 is still in place : Unsanitary conditions and premises not free of pests -Corrective actions continue to be required therefore these conditions in correction order require further enforcement. -A compliance meeting will be required to address sanitation/ cleaning practices that are still lacking.