INSPECTION REPORT Health Protection ZDER-AVSVE8

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE February 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Naoya Uema		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Mid kitchen microwave interior - heavily burned/splattered/warped Corrective Action(s): Unable to properly clean and sanitize microwave interior. Required replacement of unit. Correction date: 2 weeks Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Large hole in smooth concrete flooring in front of back kitchen door. 2. White sticky liquid seeping out of the floor in front of toilet in men's washroom. News paper pieces stuck to floor. Owner has indicated liquid is glue from flooring. Newspaper used to cover liquid and protect patron's shoes. Corrective Action(s): Ensure all surfaces are installed correctly and maintained in good condition as per approved plans. 1. Repair /fill hole in flooring to allow for smooth, durable, easy to clean surface. 2. Flooring must be maintained in good condition and be leeching glue. *** Owner is working to get contractor in to repair damaged floor. Flooring issues have existed for over a month. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine inspection: -Handsinks fully supplied with hot + cold water, liquid soap, paper towel and accessible -Staff was able to demonstrate proper handwashing practices during inspection *Continue to encourage regular handwashing in between tasks and before handling any ready to eat foods. - Sushi prep coolers: 4 C/ 3 C - Sushi display cooler: 4 C - Beverage cooler : 4 C - Mid kitchen prep cooler: 3 C - Walk in cooler : 3 C / Freezer : -17 C - Rice cooker: 69 C - Miso soup: 72 C -Rice in walk-in cooler stored on shelf - covered and protected from contamination -Food in walk in cooler appears to be protected from contamination and well organized -High temp dishwasher: 78.2 C at the plate - Sanitizer buckets through out kitchen: 100-200ppm chlorine with wiping cloths *Ensure all solution is replenished with fresh sanitizer every 2 hours or when solution becomes dirty/cloudy - Interior ice machine appears to be maintained in sanitary condition - ice scoops, ladles, dry food storage scoopers and food containers appear to be maintained in sanitary condition - rice scoopers stored in ice baths. Fresh ice noted - No signs of pest activity noted - screen door in use - General sanitation satisfactory Note: -Premise is maintaining agreement with FHA and is trying to stay in compliance of the Food Premise Regulation - excellent -50 seats noted during inspection - no concerns noted