INSPECTION REPORT Health Protection CTIN-AETTN8

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE October 17, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rae Hong. Kim		NEXT INSPECTION DATE October 24, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

102 - Operation of an unapproved food premises [s. 6(1)] Observation: New owner took over last week (Oct 14, 2016 ) and continued to operate without approval. Corrective Action(s): All ownerchanges require health approval prior to commencing business. Submit health application and all required documentation. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Two boxes of pickled veggies stored on floor of walk-in cooler. A box of cooked meat double stacked in prep cooler. Corrective Action(s): Store all food 6 inches off the floor, do not double stack inserts to allow food maintained at 4C or colder. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted in sushi bar area. Corrective Action(s): Increase sanitation, move equipment and remove food debris underneath (e.g. sake machine and undercounter fridges). Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and splash noted in sushi bar prep tables, shelving units and flooring. Corrective Action(s): Clean and sanitize all noted areas by next week. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Prep coolers: 2-4C Walk-in cooler: 1C Chest freezer: -30C Rice: 70C Miso soup: 75C Stand up freezer: -18C Stand up cooler: 3C Chest freezer in back: -20C Sushi bar: 4C Dishwasher (high temp): 74.4C at plate Bleach sanitizer: @100ppm Temperature records: up to date *add thermometer to sushi bar Shellfish tags available onsite, signs posted for raw oyster advisory The Pest Detective visits monthly, report reviewed onsite. *Health approval granted provided all required documentation submitted by tomorrow. Staffing, menu and structure of restaurant remains status quo. Please submit application form with legal documentation as well as photocopy of Foodsafe level 1. Previous owner does not want permit refund.