INSPECTION REPORT Health Protection ECAO-CN7RRD

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE January 18, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Icy Cheng		NEXT INSPECTION DATE 5 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 = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed worker handwash with dirty disposable gloves and dipping them in the sanitizer solution. Corrective Action(s): DO NOT handwash with disposable gloves -once they are dirty discard, handwash and place new disposable gloves on. Do not dip hands in the sanitizer solution for the towels! Use the dispensed soap available. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: -Bulk food scoopers/bowls observed in containers -some were caked with food and/or buried in the food. -Bug zapper pest device observed at dining area of the bar. Corrective Action(s): -Dishwash the dirty scoopers/bowls Bulk foods must have handles on the utensils (do not use bowls) either stored in the food handle up or ideally outside of container in a washable container. -Remove the Bug zapper device. Do not place in food areas as the insect body parts may go anywhere. Use other pest control devices such as sticky traps instead Violation Score: 3

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

Comments

Bar Area -Undercounter cooler (left): 4 deg C -Undercounter cooler (middle): 3 deg C -Undercounter cooler (right): 4 deg C -Tabletop sliding door cooler: at or below 4 deg C -Beverage display cooler 3 deg C -Rice in rice cooker: 70 deg C -Hot-holding (miso soup): 68 deg C Back Kitchen: -Undercounter cooler: 4 deg C -Walk-in cooler: 3 deg C -Walk-in freezer: -19C -Standup freezer: -22C -Rice in rice cooker: 69C NOTE: live lobster observed in the Walk-in cooler -operator to send a copy of the invoices/receipts (email). Always keep copies of receipts for all foods onsite. High Temperature Washer final rinse 71.9 deg C on 2nd cycle -ensure the washer is warmed up fully (at least 15min) prior to use tor reach sufficient minimum wash/rinse temperatures Bleach sanitizer buckets >100ppm chlorine residual -leave the wet wiping towels in solution when not in use General Sanitation good -no signs of pests -pest control comes in regularly -operator to email a copy of the last work report.