Fraser Health Authority



INSPECTION REPORT
Health Protection
ECAO-AVYTJJ
PREMISES NAME
Satomi Sushi
Tel: (604) 437-6405
Fax:
PREMISES ADDRESS
4689 Kingsway
Burnaby, BC V5H 2B3
INSPECTION DATE
February 14, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Gong Soon, Nakajima
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 15
Critical Hazards: Total Number: 1
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Observed worker washing hands with disposable gloves.
Corrective Action(s): Dispose gloves once contaminated they cannot be washed!

Wash hands and chane with fresh gloves
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: -Workers observed eating/drinking in open food preparation areas -open cups, banana amongst public foods
Corrective Action(s): No eating/drinking in open food preparation areas -eat in the dining area instead

Remove all cups and personal foods
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Work area across from washer where the microwave is -work surfaces are sticky and food laiden.
Corrective Action(s): Clean and organize these work surfaces and shelves -remove any goods not related to restaurant
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Some work surfaces are covered with food wrap
Corrective Action(s): Do not cover with disposable wrap or foil -you must be cleaning and sanitizing when necessary
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Again observed a few fridges do not have an accurate thermometer available -this was cited in the last routine report.
Corrective Action(s): ALL fridges require an accurate thermometer for easy monitoring -place a bar thermometer for:

-both sushi display coolers
-leftside 2-door undercounter

NOTE: repeat infractions will require increased enforcement
Violation Score: 1

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

Temperature Controls:
NOTE: your fridges should be number identified to assist in fridge temperature monitoring
-2-door display 3 deg C
-Preparation cooler 3 deg C
-1-door display undercounter nearest washer 4 deg C
-2-door leftside undercounter 3 deg C
-2-door rightside undercounter not in use -empty at time of inspection and due for servicing today
-sushi display leftside 4 deg C
-sushi display rightside 4 deg C
-1-door display next to handsink 3 deg C
-1-door display under ice machine 4 deg C

-miso soup 71 deg C
-steamed rice 64 deg C

Chemical Controls:
-Low temperature chlorine sanitizing washer >50ppm on first cycle
-Sanitizer buckets >100ppm as per test strips

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

Daily tracking sheets maintained for fridges, and mechanical washer

General Sanitation
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests -NOTE: operator should be monitoring for pests with mechanical traps

Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-AVYTJJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment