INSPECTION REPORT Health Protection LKIM-DE3SUJ

PREMISES NAME Sushi Garden Restaurant		Tel: (604) 294-0104 Fax: (604) 294-0106
PREMISES ADDRESS 4269 Lougheed Hwy Burnaby, BC V5C 3Y6		INSPECTION DATE February 20, 2025	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE February 27, 2025
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prepared sushi and raw fish observed to be stored on shelves behind sushi counter at ambient temperatures and not stored at temperatures less than or equal to 4 degrees Celsius. Internal temperatures of 9-10 degrees C at lunch Discussed with Manager. Manager claims these items are only out during lunch rush. CORRECTED DURING INSPECTION - items returned to cooler unit. . Sushi cooler unit observed to be at temperatures of 9 degrees Celsius. Glass had not yet been returned to upper sushi cooler unit. CORRECTED DURING INSPECTION - glass panels returned to cooler units. Temperatures returned to normal (4 degrees Celsius) . Corrective Action(s): This is not to occur again. Any sushi prepared in advance is to be stored in cooler unit. There is no reason to store fully prepared sushi out at room temperature and out of cooler units. DO NOT CONTINUE THIS PRACTICE. . Ensure glass panels are returned to upper sushi cooler prior to lunch rush to ensure temperatures are maintained at sushi glass cooler. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Deep fried vegetable tempura found to be in hot holding unit at temperatures less than 60 degrees Celsius. Temperatures of 45 degrees Celsius observed. Paper towels were placed on top of cooked tempura thereby preventing heat lamps from directing heat onto food items directly. CORRECTED DURING INSPECTION - Paper towels removed and food items later observed to be at 68 degrees Celsius. . Corrective Action(s): Do not continue this practice. Paper towels were acting as an insulating barrier preventing heat from directly heating cooked food items stored inside hot holding unit. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Staff observed to use cardboard on top of cutting board for cutting tuna. Staff explained this was done so that blood does not stain cutting board. Food observed to be stored on floor of walk in cooler unit. Scoops left inside dry storage bins Personal cell phones observed throughout on shelves. . Corrective Action(s): Do not use cardboard in place of materials that can be sanitized. Use Bleach to remove any lingering stains. Cardboard can not be sanitized. Do not continue to use dirty cardboard as a substitute for cutting boards. Do not continue to store items on floor of walk in cooler unit. Ensure the walk in cooler unit is cleaned and organized. Scoops are to be removed after each use. Personal Cell phones are to be stored in staff designated areas or on your person. These are very dirty items that should not be stored in food preparation areas. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Evidence of rodent activity including: - Pest reports - Droppings in back of kitchen area and hallway leading to outside - Chewed boxes in laundry room area. . Corrective Action(s): Continue to trap and monitor for rodents. Many traps have become moved from walls. Traps are only effective if traps are pushed up against wall. Rodents do not usually travel in middle of areas but limit their movement to walls and edges. Put traps against walls to trap rodents. Discuss rodent infestation with Pest Control Company. This has been ongoing for too long. The infestation is not improving. Further actions need to be taken. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Some potential sources of ingress observed by EHO: - Holes in ceiling with electrical wires leading into restaurant. Rodents can easily climb these electrical wires - Gap exists in back door where rubber door seal has been chewed or worn. Half the door sweep is missing with a large enough gap to allow for pest entry . Rodent droppings on floor under wire racks. Rodents will use scent to travel Area surrounding hot water tank is cluttered and requires cleaning and sealing . Corrective Action(s): Pest Technician report does not indicate "structural deficiencies" .Discuss with Technician. - What is the source of rodent ingress - Are rodents in the roof - Are rodents travelling down electrical conduits into facility - Are rodents in walls - Where are there any holes . Clean and sanitize all areas affected by rodent droppings. Area surrounding hot water tank needs to be cleaned, organized and any holes sealed with non-chewable materials. .. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in following area: - Lower shelf under rice storage in middle of restaurant - Floor under dry storage - Laundry room . Wire racks in walk in cooler unit where fish is stored requires cleaning as much food debris has accumulated. Floor of walk in cooler has food debris. . Ice machine needs cleaning. Corrective Action(s): Clean and sanitize areas affected by rodent droppings. Use 200ppm Chlorine or equivalent. Ensure all areas above are cleaned and sanitized. . Violation Score: 9

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

Comments

COMMENTS - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Appropriate Test strips available for use - Raw meat stored away from Ready to Eat food items - Proper thawing techniques observed in walk in cooler unit - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts for available for inspection - Sushi rice at pH 4.2 or less - 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 - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level one or equivalent Certified staff present during inspection Facility requires follow up inspection due to rodent infestation. Facility requires extensive cleaning and pest proofing. EHO to return next week to assess extent of cleaning and pest proofing completed at facility. All cleaning is to occur immediately and pest proofing is to be at a minimum scheduled.