INSPECTION REPORT Health Protection JKWK-BBWUXN

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE May 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Fresh sliced cucumbers and vegetables stored at room temperature and not put away into fridge after preparation. The products were stored on the counter for 45 minutes. 2. Walk in cooler was detected fluctuating around 4.5C to 6C at the time of inspection (2:30 pm). Temperature monitoring records indicate the cooler was at 2C at 10 am. After adjustment and repair 4C or less was detected throughout the walk in cooler (4:00 pm). Corrective Action(s): 1. Ensure potentially hazardous foods are stored at 4C or below. 2. Ensure walk in cooler can maintain 4C or below at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front sushi cupboard repair was attempted but is still in not good working order. Currently held together by duck tape. Corrective Action(s): Properly repair this unit to ensure a durable, smooth, non absorbant and easy to clean surface. Correction required in 2 weeks. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Starbucks coffee was observed stored on prep table. Corrective Action(s): Do not store personal items in food prep and service areas. Store drink in designated staff areas. Violation Score: 1

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

Comments

Repair behind 2 compartment sink is completed. Premise in general sanitary. No signs of pests at the time of inspection. Hand sinks have paper towels, liquid soap and running water. Hot and cold running water available. Stand up cooler at 3.9C teriyaki beef, prep cooler noodles at 3.7C, teriyaki hot holding sauce at 65C. Stand up freezer -17C chicken. Rice cooker one in use at 67C. Front sushi bar fridge at 3.9C salmon. Beer cooler at 2C miso bowels. 3 chest freezers at -18C; dessert, octopus and frozen whole fish. 2 soup wells at 68C. Walk in cooler at 4C or below after repairs. (2.1C vegetables). Dish washer final rinse at 71.9C at the plate. Bleach sanitizer 200 ppm in use. Dry storage area is adequate. Customer washrooms are sanitary with fully stocked hand sinks. Permit posted in visible location.