INSPECTION REPORT Health Protection CTIN-AW9QYU

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE February 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE March 23, 2018
INSPECTION TYPE Follow-Up
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 = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer present although staffs have been in the restaurant to prepare food for 1 hour 15 minutes. Sushi bar bleach sanitizer was meaasured to be 50ppm. Repeat. Corrective Action(s): All work stations must have 100-200ppm bleach sanitizer. This is required to ensure surfaces are kept in sanitary manner. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One metal bowl stored inside sushi bar handwash station. Repeat. Corrective Action(s): Bowl removed. Do not store anything inside handwash stations, handwash stations must not be obstructed and be accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies still present in dry storage room and by back door/sushi bar area where cleaning was incomplete. Corrective Action(s): Please refer to comments on code 306. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rice spill still noted on the floor of dry storage room by dishwasher. Grease build up on wall by tempura station and in sushi bar (along cupboards) are still noted. Food debris collected still noted on the stainless steel shelves in front of sushi bar coolers. Red sauce spill on the wooden shelving unit by back door is still present. Drying rack above two compartment sinks still has food debris present. Corrective Action(s): Only the wall shelves storing dishware in sushi bar, grease under tempura station, microwave and small cooler by cashier have been cleaned. No deep cleaning has taken place. Operator informed that a new drying rack shall be purchased but they are continuing to use the drying rack in this current state with food debris and build up. Discussed issue of chronic inadequate sanitation at premises with operator onsite. Staffs began to clean the noted areas during time of inspection. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # CTIN-AVRV9V of Feb-07-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (A trolley that appears to have food debris on the surface is being used to store clean dishware. Inquired staff whether the trolley was used to store clean or dirty dishware and was told different answers. ) Code 302 noted on Routine inspection # CTIN-AVRV9V of Feb-07-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) A stack of clear tupperware were observed to be wet and put away ready for reuse. Two of the clear tupperware appear to have black/brown mark (either from hot food burning the container, or sticker label that was not peeled during use) inside the container. Inquired sushi manager about cleaning procedure who informed that once dishes are washed, they are taken out to sushi bar right away to be reused due to high turnover rate. No air drying mentioned. 2) A couple of the wet wiping clothes are left on the counter. One bucket of the bleach sanitizer in the kitchen measured 0ppm bleach. Repeat.)

Comments

No food being cooled or stored at room temperature in the kitchen at time of inspection. Trolley storing dirty dishware is designated to be the one in front of standup freezer in kitchen; trolley storing cleaned dishware is designated to be the one directly across from dishwasher. Floor tiles and small cooler door shall be repaired/replaced within 1 month of receiving the compliance letter as discussed. Duct tape by small oven in sushi bar removed; clear tape on two door cooler in kitchen removed at time of inspection; no cardboard lining floors. Sushi door are all adequately long to ensure cool air does not escape refrigeration. No jacket or personal belongings present in cupboard above cashier area. Miso soup stored at 62C. Temperature logs present for sushi bar and kitchen (4 fridges indicated). As discussed logs are required in the kitchen as well as refrigeration units in dry storage area. Corrective action must be indicated and identify any inadequate temperatures found. Please label refrigeration units. ***As per new term and condition, menu must be reduced by 30% (reduce to 110 items). Please submit the new menu to undersign by 3pm. Seating number is also reduced by 30% (reduce to 40 seats). Premises counted to have 40 seats. Please refer to all conditions on compliance letter and contact me if you need any clarifications. Food safety/sanitation plans shall be reviewed and revision may be required. Foodsafe certificates also need to be submitted within 1 month.