INSPECTION REPORT Health Protection ABAI-B2DSEX

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE July 5, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jaesung Hong		NEXT INSPECTION DATE July 12, 2018
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer available in sushi bar area, but no cloths stored in sanitizer. Cloths noted on counters and rolled up in a holder. Sanitizer in the kitchen appeared to be mixed with soap. Corrective Action(s): Ensure wiping cloths are stored in sanitizer solution when not in use to prevent microbial growth. Do not mix soap and sanitizer. Ensure cloths are rinsed of soap thoroughly before storing in sanitizer solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in kitchen had container of cut chicken in it. There was also no soap. Paper towel, hot and cold running water available. No concerns with other hand wash stations in premises (ie. sushi prep area, washrooms...etc). Corrective Action(s): Ensure hand wash stations are unobstructed and fully equipped with soap, paper towel, hot and cold running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: The following items were observed at time of inspection - container of chicken in kitchen hand sink - discarded - container of ready to eat tempura sauce in a small open container on the ground in front of the walk in cooler unit - discarded - staff starting to prepare sushi rice on the same counter right beside the cutting board where raw chicken was being prepared - discontinued Corrective Action(s): Do not store food in hand sink. Keep all foods stored off the ground and covered. Ensure foods are protected from cross contamination. Do not prepare/store raw meats beside ready to eat foods. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Noted frozen beef at room temperature. Staff said they were 'melting' it. Corrective Action(s): Do not thaw frozen potentially hazardous foods at room temperature. Ensure frozen potentially hazardous foods such as meats are thawed under cold running water or in cooler unit at 4C or less. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Noted some mouse droppings in the dry storage outside. Corrective Action(s): Clean up droppings. Locate and seal entry points. Report activity to pest control technician and follow all their recommendations. Violation Score: 9

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

Comments

All coolers 4⁰C or less (display case, under counter, prep, walk in...etc) Freezers - 16C to -18C Hot holding of rice a miso soup higher than 60⁰C. General sanitation satisfactory. Dry storage area is only approved to store packaged take out containers and prepackaged frozen and dry foods. Shellfish tags kept on site. Raw oyster advisory posted. Ice is made using trays then put in a container kept in domestic freezer. Scoop for ice stored in a separate container outside of the ice. High temperature dish washer achieved 71⁰C (with thermolabel).