INSPECTION REPORT Health Protection DSEA-ARKUG6

PREMISES NAME Sushi Gen Restaurant		Tel: (604) 421 5118 Fax:
PREMISES ADDRESS 9626 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE September 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wooram Lee		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 = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts in bowl found at 12 degrees C in the bar cooler. Product had been left out for lunch rush. Corrective Action(s): Ensure that bean sprouts are kept <4C Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings found in the corner of the FOH kitchen (behind white domestic cooler) and in the large BOH dry storage area. Corrective Action(s): Ensure that mice droppings are removed from the area and areas are sanitized using 200 ppm QUATS solution. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tape (plastic tape as well as electrical tape) being used around the premises for utensils and various surfaces Corrective Action(s): Ensure that all broken equipment is properly repaired or replaced and tape is not used for kitchen surfaces as it cannot be easily cleaned. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: wall/floor joint behind white domestic cooler has a gap Corrective Action(s): fill the area and ensure that the wall/floor joint is secure and sealed. Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =All coolers measured < 4 degrees C =All freezers measured < -18 degrees C =soup hot holding (80C) and curry hot holding (68C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Sanitizer solution at 200 ppm QUATS and available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Ice machine and deli slicer was maintained in a sanitary manner. obtain deeper container for storing ice scoop =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ARKUG6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: frying canola oil audited. product meets transfat restrictions.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment