INSPECTION REPORT Health Protection LKIM-CZSTFY

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE January 24, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food preparation observed occurring in hallway. Rice cookers observed in hallway and are used throughout the day. . Corrective Action(s): No food preparation is to occur in hallway. This is not a food preparation area. Discussed with owner: going forward food is to be prepared only in designated food preparation area and rice cookers are to be stored in hallway ONLY. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76.1) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: signs of wear on shelves of walk in cooler. Owner is aware and is upgrading in near future. As per discussion shelves and all equipment is to be: durable, easily cleanable, non-absorbent and hard wearing.