INSPECTION REPORT Health Protection ECAO-BTJTCP

PREMISES NAME Sushi Garden HG		Tel: (604) 360-8611 Fax: (604) 366-3217
PREMISES ADDRESS 6611 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE September 17, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE 5 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3 sanitizer reservoirs in the back kitchen had ~0ppm chlorine residual Corrective Action(s): All sanitizer concentrations must be minimum >100ppm chlorine residual as per test strips Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at dishwasher area blocked off with equipment Corrective Action(s): All handsinks must be clear to facilitate it's use Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Front bar leftmost 2-door undercounter fridge is overstuffed and one of the doors cannot close tightly Cardboard shelf-liner noted next to back exit for vinegar storage Corrective Action(s): Do not overstuff fridges -will impede cool air circulation -there should be at least 2" between the walls and food and doors must be able to shut tightly Remove the cardboard -it is not a cleanable material for food storage Violation Score: 3

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -Hot holders at or above 60 deg C -High temperature washer 80.8 deg C at plate level **NOTE: operator is checking rinse thermostat temperatures for >71.5 deg C -the minimum of rinse thermostat is >82 deg C (>71 deg C is for at plate temperatures) Chemical Controls: -Bar and spray bleach sanitizers >100ppm as per test strips -Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General sanitation very good including hard to reach areas -no signs of pests -Orkin pest control comes in monthly -no activity as per last report COVID-19 Protocol Reviewed: -No dine-in services available -take-out/delivery only -Guest log maintained for contact tracing -Safety Plan posted at worksite -FHA Sick warning sign at front door -Maximum Occupancy sign posted at front door -All workers have face coverings **NOTE: the face covering should be completely covering the nose and mouth -Sanitizer dispenser available at POS