INSPECTION REPORT Health Protection JFEN-BBJV8U

PREMISES NAME Sushi Modo		Tel: (604) 553-0142 Fax:
PREMISES ADDRESS 7874 Edmonds St Burnaby, BC V3N 1B8		INSPECTION DATE April 24, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yeol Hur		NEXT INSPECTION DATE April 26, 2019
INSPECTION TYPE Follow-Up
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] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hot water provided at front handsink in the sushi prep area. The hot water has been turned off under the sink at the main supply as it does not turn off at the tap. Corrective Action(s): This needs to be corrected immediately as it is the only handsink available for the sushi prep area. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted grease laden newspaper under deep fry and other equipment at time of inspection. Corrective Action(s): Remove newspaper from under cooking equipment. This is not a sanitary practice and is also a fire hazard. Violation Score: 3

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

Comments

Cleaning has been completed Items not required for the operation of the premise have been removed Noted good food storage practices Cardboard has been removed Scoop for sushi rice stored in a sanitary manner QUAT sanitizer in spray bottles at 200-400 ppm *Follow manufacturer's directions Bleach solution at 100-200 ppm Chlorine in buckets for wiping clothes *1 tsp (5 ml) bleach for 2 litres of water *Ensure all food contact surfaces are washed and sanitized at least once every 4 hours while in use or as needed. e.g. knives, cutting boards, tongs, etc. Other outstanding items from previous report still need to be addressed: 1) hole in screen door which allows the entrance of pests 2) repair floor in kitchen to make it smooth and easily cleanable