INSPECTION REPORT Health Protection ECAO-B9BUNX

PREMISES NAME Sushi Garden HG		Tel: (604) 360-8611 Fax: (604) 366-3217
PREMISES ADDRESS 6611 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE February 12, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Frying basket stored between preparation cooler and 2-door upright stainless -this is an unsanitary area that is not regularly cleaned and sanitized Corrective Action(s): Dishwash the frying basket -store your utensils in clean and regularly sanitized areas like the buckets or hanging from the stove hood area Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer buckets too weak -chlorine strength is ~0ppm concentration Corrective Action(s): Must be maintained >100ppm (optimal is between 100-200ppm) chlorine residual as per test strips -the manager should be testing the bucket solutions at least every 4 hours NOTE: if workers find the solutions are hard on the hands -suggest using the gloves Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Dishpit area is a high traffic and wettable area -storage of extra chemical vats/containers is impeding cleaning and mopping of this are Although the upstairs food preparation area is no longer used for that purpose it is still used for storage of dishware -the storage of rock salt was observed above these dishwarea Corrective Action(s): -Only store the cleaning chemicals that are actively used -i.e. one detergent, one bleach, one rinse aid and that's it -Store cleaning chemicals and the rock salt down and away on separate areas or at least down and away foods and dishware Violation Score: 3

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

Comments

NOTE: a small container of pooled raw egg observed -operator indicates it was for personal use. Pooled and storage of raw egg is not allowed for public foods -see the Ministry of Health BCCDC Document (english+korean translations) that was sent to the operator back on November 2017 for review/reminder Temperature Controls: -Walk-in cooler 3 deg C -2-door stainless upright 4 deg C -Preparation cooler 4 deg C -2-door undercounter 3 deg C -2-door display south side upstairs 7 deg C (NOTE non-perishable signs posted for the whole avocados -these fridges should be maintaining foods at or below 4 deg C) -2-door display north side upstairs 6 deg C (NOTE non-perishable signs posted for the whole avocados " " ") -sushi line coolers at or below 4 deg C -miso soup 68 deg C -tempura 81 deg C -hot held fish 62 deg C -High temperature washer 71.3 deg C at plate level Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation good -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -no rodents or flying insects reported on last work report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access