INSPECTION REPORT Health Protection ABAI-AG2TVX

PREMISES NAME Sushi U		Tel: (604) 291-0080 Fax:
PREMISES ADDRESS 5 - 5901 Broadway Burnaby, BC V5B 2Y4		INSPECTION DATE November 25, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) (Kevin) Sung Kwon Chang		NEXT INSPECTION DATE 6 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): Noted only scented and fiberguard bleach on site. Operator sent staff to obtain regular bleach at time of inspection. Corrective Action(s): Only use regular household bleach for making sanitizer for food contact surfaces. Do not use scented or fiberguard bleach as it contains chemicals that are not food grade. Always read instructions to ensure bleach is the correct type. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel available at hand sink in staff washroom. Operator replaced paper towel in dispenser at time of inspection. Hot/cold running water and soap available. Corrective Action(s): Ensure hand wash stations are fully equipped with soap, paper towel and hot/cold running water at all times. 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: Noted duct tape on cooler unit doors and cardboard lining cooler unit shelves. Corrective Action(s): Remove duct tape and cardboard. Ensure all equipment are made of smooth, non absorbent and washable material. Violation Score: 3

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

Comments

Hand wash station in food preparation area had hot/cold running water, soap and paper towel. All coolers 4C or less (display case, upright sliding two door...etc) Freezers all -18C or less. All hot holding (miso soup, rice...etc) all higher than 60C. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door at time of inspection. High temperature dish washer achieved 71C (with thermolabel). All stored foods appeared protected (ie. stored off the ground, covered, lights in food preparation areas had covers..etc)