INSPECTION REPORT Health Protection ECAO-BRKTDM

PREMISES NAME Sushi Oyama Japanese Dining House		Tel: (778) 885-7902 Fax: (604) 708-3331
PREMISES ADDRESS 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE July 16, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hee Jin Alice Jung		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored above the insert fill-lines in the kitchen preparation cooler Corrective Action(s): Store below the black line of the inserts Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Onion bag observed stored next to cleaning chemicals upstairs next to the Walk-in cooler Corrective Action(s): Store cleaning chemicals down and away from foods Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Crab and meat being defrosted at room temperature. NOTE: improperly defrosted potentially hazardous foods also cited in the last routine inspection on November 4, 2019. Correction Order issued as attached Corrective Action(s): Do not defrost potentially hazardous foods at room temperature. Health safe methods include: -overnight in the fridge -under cool running water in original plastic packaging -as part of the cooking process Violation Score: 5

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

Comments

Temperature Controls: -All fridges at or below 4 deg C -Hot held foods at or above 60 deg C Chemical Controls: -Low temperature washer sanitizer residual >50ppm chlorine Daily tracking sheets maintained for fridges, hot holders and mechanical washer General sanitation good, no signs of pests Professional pest control comes on a regular basis: All Catch Pest Control Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access Reviewed COVID-19 Protocol: **-Face coverings must be worn by staff in the main kitchen as they cannot adequately 2m physical distance at all times -Reservation/guest list maintained for contact tracing -provided FHA sick warning sign -post at front entrance -Single-use menus provided -Dining tables separated by 2m for physical distancing -Enhanced sanitizing of tables and chairs between each customer as per operator