INSPECTION REPORT Health Protection 253139

PREMISES NAME FusionCore Japanese Eatery		Tel: Fax:
PREMISES ADDRESS 7894 6th St Burnaby, BC V3N 3N3		INSPECTION DATE August 26, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rihua Zhu		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust and debris accumulated on the celling near the ventilation panel. Corrective action: Clean and remove any dust and debris on the celling to maintain premise in a sanitary condition. Date To Be Correction By: 2021/08/29 Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Small white drink cooler was at 7.9 deg.C. only non-potentially hazardous food Such as canned pops, Sriracha sauce stored inside currently Corrective action: Repair the drink cooler until it can hold food at or below 4 deg.C. Do not Store any potentially harzardous food in the malfunctioning cooler until it's been repaired. Date To Be Corrected By: 2021/08/29 Corrective Action(s): Violation Score: 3

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

Comments

- under counter prep cooler: 2 deg.C, food in insert range from 1 - 3 deg.C surface temp. - under counter cooler: 3 deg.C - Sashimi display cooler: 2 deg.C - walk in cooler: 2 deg.C - walk in freezer: -22 deg.C - Rice in rice cooker: 70 deg.C (left), 72 deg.C (Right) - High temp dishwasher: 79.8 deg.C at the plate level - Hot holding unit: miso soup 62 deg.C, Teriyaki sauce 60 deg.C - pH of sushi rice: 4.0 - Sanitizer in bucket: 200ppm chlorine infront. 200ppm QUAT in Sushi prep area - Sanitizer dispenser in 2-compartment sink: 200 ppm QUATS - In-use untensil such as knife and cutting board were cleaned and sanitized with 200ppm QUATS between use. - Hand sinks are supplied with hot & cold running water, liquid hand Soap, and paper towels - No signs of pest activity noted during inspection --> pest control serviced by ORKIN once a month - Minor grease buildup on fume hood. Next service day is not overdue: 2022/01/03 --> operator stated that he'll manually clean the front exthaust panel in fume hood once in 2 months. - Ice-machine clean and scoop stored outside in a sanitary location. Soft plastic observed inside the ice-machine from the previous inspection is a splatter screen as part of the ice machine. - Permit posted in a conspicous location - At least one staff on duty hold valid FoodSafe level 1 Certificate. - Dry Storage Satisfactory, everything on shelve at least 6 in (15 cm) above floor.