INSPECTION REPORT Health Protection SSZO-CMWTBJ

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE January 9, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Youngmin Sa		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A pair of gloves and a stainless steel item are placed inside handsink by cooking line. Corrective Action(s): Ensure handsink is accessbile and clear of items at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. One light cover is missing (by 2-door sliding cooler). 2. Handle for scoop is not sticking up, instead it is touching the dry goods. 3. Food products (ie. oil, food buckets/containers) are noted storing directly on floor. Corrective Action(s): 1. Put light cover back on to protect food from contamination (in case light tube breaks and shatters). 2. Ensure handle for scoop is placed up. 3. Food products should be stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Foil is noted as liners for space on shelves by cooking line. Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove foil. Violation Score: 3

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

Comments

*Facility has been closed since mid December due to water damage. Restoration has been done and facility is scheduled to re-open tomorrow. Health permit is posted Kitchen: 2-door sliding cooler: 3.2oC Undercounter 3-door cooler: 3.0oC Walk-in cooler: 2.6oC 2-door stand up freezer: -17oC Front: Undercounter 3-door cooler: 3.8oC Top display cooler: not turned on - ensure it is less than 4oC before use Beverage cooler: 3.9oC Chest freezers: -26.4oC; -21.0oC; -34.2oC and -22.8oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Ventilation exhaust system is schedule for professional cleaning later this week No signs of pests at time of visit Pest control company comes every 6 weeks Dishwasher final rinse 73.3oC on plate, as per min-max thermometer Bleach sanitizer is present Note: Sashimi grade fish purchased from JFC Internation (Canada) Inc. Other fish suppliers include Seoul Trading Corp.; True World Foods; and Angel Seafood Ltd.