INSPECTION REPORT Health Protection KMLN-AGEW58

PREMISES NAME Sushi Gen Restaurant		Tel: (604) 421 5118 Fax:
PREMISES ADDRESS 9626 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE December 7, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Wooram Lee		NEXT INSPECTION DATE December 14, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 54

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Observed staff member drop food from insert on the floor, scoop it back up into insert then place it back into the cooler. Corrective Action(s): Any food that falls on the floor or becomes contaminated in anyway must be discarded immediately. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found food in prep cooler to be 7 C, no temperature records to show how long. Corrective Action(s): Discard potentially hazardous food items, do not use cooler until repaired. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Found knives being stored in a wood block that is not maintained in a sanitary manner. 2. Found circular slicer to have food still on the blade when put away. Corrective Action(s): 1 Must store knives in a clean and sanitary manner 2. Ensure all equipment is washed and sanitized to remove all food debris before putting away. CORRECT: today Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Found dirty wiping rags on counters which are used to wipe counter, then rinsed with soap and water. 2. Sushi machine is only washed and sanitized at the end of the day. Corrective Action(s): 1. Must keep wiping rags in 200 ppm quat, or use a clean rag each time. 2. Sushi machine (and all equipment) must be washed and sanitized after use or every 4 hours if in continued use. CORRECT: today. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the middle of the prep table had the liquid soap blocked, and the sink by the deep fryer had no paper towel. Corrective Action(s): Ensure all hand sinks have liquid soap and paper towel at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Found grease and food build up in hard to reach areas (i.e. under equipment and shelves, on top of under counter coolers), on floor and walls through out, handles and shelving units. Corrective Action(s): A thorough cleaning is required of entire premises, special attention paid to the above noted areas. Increase cleaning frequency. CORRECT: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Found tin foil lining cooking area. 2. Found old mayonnaise and takoyaki sauce counters being reused for new products. 3. Found news paper being stored on behind cutting area by upright white cooler, sitting on dishes. Corrective Action(s): 1. Tin foil is not an easily washable surface, do not line cooking area with it. Increase cleaning of area instead. 2. Do not re-use containers from commercially prepared food items (i.e. Mayonnaise) for other products as they are not meant to be washed and sanitized. Replace with food grade re-useable containers. 3. Do not use newspaper in a food premises, keep newspapers away from food and food contact surfaces as dyes can transfer to other items and is not edible. CORRECT: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler is unable to maintain 4 C at busiest times of operation. Corrective Action(s): Have prep cooler repaired or replaced so it can maintain food at or below 4 C at all times. Violation Score: 3

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

Comments

- Coolers other then prep cooler were 4 C or colder - Freezers were - 18 C or colder - Hot holding was 62 C or hotter - Spray bottles had 200 ppm quat - Dishwasher had a final rinse of 50ppm chlorine NOTE: A few mice droppings noted behind upright domestic fridge, wash and sanitized area and continue to monitor for new activity. NOTE: Ensure staff do not reuse gloves, if they are dirty they are to go into the garbage not on to the counter.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KMLN-AGEW58
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: All items checked are compliant
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