INSPECTION REPORT Health Protection ABAI-BHVR9S

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE November 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaesung Hong		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 = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted an empty container in the kitchen hand sink a cups collecting in the drink area hand sink. Corrective Action(s): Do not store any equipment/items in the designated hand sinks. Keep all hand wash stations unobstructed and available for hand washing at all times. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. See violation code 401 re: obstruction. All coolers 4⁰C or less (display case, under counter, prep, walk in...etc) Freezers less than -18C Hot holding of rice a miso soup higher than 60⁰C. Bean sprouts in cooler unit at time of inspection. Operator said during meal rushes they take a small amount out and store in on ice. General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Outside dry storage space appeared clean and well maintained. Only packaged paper products and packaged frozen foods stored in this area. 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. Chlorine sanitizer in containers with cloths submerged 100ppm (located at sushi bar and in kitchen food preparation area) High temperature dish washer achieved 71⁰C (with thermolabel).