INSPECTION REPORT Health Protection ECAO-CSTTEQ

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 June 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hee Jin Alice Jung		NEXT INSPECTION DATE June 22, 2023
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A few inserts for preparation coolers are being double stacked or are over the fill-line: sliced carrots 8 deg C, sliced cucumbers Corrective Action(s): Do not exceed the fill-line at inserts for preparation coolers -no double stacking keep foods below the 2nd indented line at preparation coolers Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Waiting staff are using "Mr. Clean" disinfectant -tested solution and no readings of chlorine or QUATS detected. Corrective Action(s): Do not change sanitizers without Health Approval -go back to using your bleach sanitizer solution at 1/2 teaspoon bleach + 1 liter water. Should you want to try a different sanitizer in the future submit your proposal to this department for approval Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: See Code 306 for details Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -The main floor Dry Storage Area room next to the cooking line has mouse droppings on the floors there. Food debris such as flour clutters the floor and shelving area. The flour/sugar bulk bin exteriors are filthy caked with food NOTE: did not observe food packaging/foods contaminated/altered. This was also cited in the last Routine Inspection back on February 23, 2023. Last pest control reports also indicate rodents being caught from Lower Mainland Pest Control -Walk-in cooler on main floor -the walls and shelves have mold/food debris splatters Corrective Action(s): -Clean and sanitize all container/shelves/floors in the main floor Dry Storage Room. Store all lightly packaged foods such as soft plastic/paper/nylon in Rodent Proof Containers with the lids on tight CHECK EACH MORNING for new mouse droppings for cleaning and sanitizing -Clean and sanitize walls/shelves of main floor Walk-in cooler Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted the Sushi Display coolers are missing glass doors -operator is keeping large gaps. Corrective Action(s): These fridges are not designed to be maintained open at all times -once foods are stored/removed the glass doors are to be closed to better maintain cold temperatures Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer sprays for waiting staff not labelled "Ginger Water" stored in containers on lower shelves to be discarded at the ends of the night not labelled Corrective Action(s): Label all cleaning chemical bottles and any food containers slated for disposal Violation Score: 3

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

Comments

-upstairs Walk-in cooler 3 deg C -main level Walk-in cooler 1 deg C -4-door line cooler 4 deg C (undercounter) -Preparation cooler 3 deg C -front display cooler 1-door 1 deg C -Sashimi Sushi Area: -display 3 deg C; -1-door undercounter 3 deg C -Rolls Sushi Area: -display 4 deg C; -2-door undercounter 2 deg C; -1-door undercounter 2 deg C Low temperature washer final sanitizing rinse >50ppm chlorine residual Bleach sanitizer bucket in kitchen >100ppm chlorine residual Handsinks adequately stocked -paper towels dispensed, pumped soap, clear for use