INSPECTION REPORT Health Protection ZDER-B64UBC

PREMISES NAME Fresh Box Sushi		Tel: (604) 540-8646 Fax:
PREMISES ADDRESS 221 - 7155 Kingsway Burnaby, BC V5E 2V1		INSPECTION DATE November 1, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) 0864685 BC LTD		NEXT INSPECTION DATE November 16, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding steam bath inserts noted at 45 C / 53 C / 56 C. Water level appears to be bottom tenth of the inserts. Corrective Action(s): Ensure hot held foods are maintained at or above 60 C at all times. Add more water to unit to surround outside of inserts as per manufacturers instructions to maintain hot hold standards.. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1.No sanitizer detected in sanitizer bath on last compartment of 3 comp sink. 2. Front sushi cutting boards sanitized at the end of day. Corrective Action(s): 1.Ensure manual dishwashing sanitizer solution is maintained at 50 ppm -100 ppm chlorine to properly sanitize clean dishes. Replenish this sanitizer solution every 2-4 hours or more often if needed to maintain concentration. Water does not need to be very hot, warm is sufficient with the proper concentration of bleach (chlorine). 2. Ensure all food contact surfaces are cleaned and sanitized every 4 hours or more regularly to prevent possible growth of pathogens and build up of contaminants. Clean and sanitize more regularly. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back handsink has not soap in dispenser and no paper towel on roll after EHO washed hands at start of inspection. Corrective Action(s): Ensure all handsinks are supplied with hot & cold water, liquid soap and paper towel at all times while operating business. Replenish soap in dispenser. Paper towel roll replaced during inspection. Correction date: Immediately Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Employee working in the back with hot foods handled raw meats with hands and washed hands in back handsink without soap or paper towel use. Corrective Action(s): Ensure when food handlers wash hands they use warm water, liquid soap and dry with paper towel before continuing with tasks after hands become contaminated or dirty. Problem stems from no soap available in dispenser (noted as violation 401). Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted behind front chest freezer and side hall chest freezer. Corrective Action(s): Ensure all droppings are cleaned up and all pest activity is reported to pest control. Pest control report reviewed from Oct 11, 2018 - no concerns noted. Follow all technician's recommendations. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required additional cleaning: 1. Removable commercial hood panel - grease and debris 2. Commercial hood - next service sticker "May 15, 2018" - (past due date) 3. Microwaves inside - splatter and food debris 4. Left large cutting board upper portion closest to open food containers - dried layered food debris (green yellow color) - scratched off with finger nail Corrective Action(s): Ensure all areas of facility is maintained in sanitary condition. Clean and sanitize all above area. Get professional cleaning company to clean commercial hood and duct as per expired next service sticker. This will increase sanitation and avoid possible oil/grease fire hazard in duct. Correction date: 2 weeks Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard blocks used to keep smaller far right sushi bar prep cutting board in position. Blocks soaked with grease/oil. Corrective Action(s): Ensure all cardboard is removed from food prep area. Cardboard is used for one time use then recycled or discarded. Do not re-use cardboard or use it to line shelves or as an absorbent material in dirty parts of kitchen. Increase cleaning and replace cardboard with smooth, durable, easy to clean and non-absorbent materials such as hard plastics, metals, etc. Correction date: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front handsink at sushi bar leaking water around cold water faucet knob. Water soaked blue wiping cloth noted around faucet - felt slimy and was discolored Corrective Action(s): Ensure all equipment is operating properly. Sinks and pipes should not be leaking water. Blue wiping cloth condition indicates leak is not recent. Ensure sink is repaired to prevent further leaking which could leak to water damage to surrounding surfaces. Correction date: 2 weeks Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitize solution noted at 100 ppm chlorine in Windex bottle - clear solution. Corrective Action(s): Ensure all sanitizer / chemical stored in bottles/containers are properly labelled with its contents. This prevents possible miss-use by user. Label bottle "sanitizer" or " bleach water" or equivalent in any language used by operator(s). Correction date: 1 day Violation Score: 3

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

Comments

Routine: -Front hand sink supplied with hot & cold water, liquid soap and paper towel - keep paper towels closer to sink -Sushi display cooler: 4 C -2 door standing cooler: 3 C -Small fridge: 4 C/ 4 C -Chest freezer: -18 C / -16 C (side hall) -Standing cooler: 4 C -Hot holding unit: < 60 C (violation noted above *206) ***Reviewed thawing practices of frozen fish - noted frozen tuna thawing above from microwave. Operator usually thaws in cooler over night except tuna ran out. Do not make thawing at room temp regular practice. -Food in coolers/freezers are covered when put away