INSPECTION REPORT
Health Protection
ECAO-ACQPCD

PREMISES NAME
Sushi S Japanese Restaurant
Tel: (604) 437-9399
Fax:
PREMISES ADDRESS
1 - 4739 Willingdon Ave
Burnaby, BC V5G 3H5
INSPECTION DATE
August 11, 2016
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Youngmin Sa
NEXT INSPECTION DATE
August 18, 2016
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Ice scoopers left on unsanitary surface: on top of ice machine
Corrective Action(s): Dishwash ice scoopers immediately.

This is not a regularly cleaned and sanitized surface -maintain ice scoopers in a washable container instead
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Handsink in sushi area has no paper towels in dispenser
Handsink in back area next to dishwasher has no paper towels in dispenser
Corrective Action(s): This is the second consecutive routine inspection with handwash deficienceies -Correction Order Issued -next enforceable step is ticketing

ALL HANDSINKS MUST BE ADEQUATELY STOCKED:
-PAPER TOWELS DISPENSED
-PUMPED SOAP
-HOT/COLD WATER AVAILABLE
-CLEAR FOR USE
Violation Score: 15


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: -Foodworker observed drinking coffee while food prepping at the stove
Corrective Action(s): No eating/drinking is allowed in active food preparation areas

Foodworkers are to eat/drink in dining areas/outside only
Violation Score: 3


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

Comments

Temperature Controls:
All fridges must maintain foods at or below 4 deg C:
-Walk-in cooler 3 deg C (fish) -good organization of raw meats/seafoods on lowest shelves
-2-door display in kitchen 3 deg C (chicken)
-3-door undercounter 4 deg C (fish)
-Sushi display 3 deg C (fish)
-2-door display in dining area (pop)

Hot held foods must maintain foods at or above 60 deg C:
-steamed rice 62 deg C
-miso soup 68 deg C

High temperature hot water sanitizer must be >82 deg C as per thermostat:
-Checked and verified at plate level (73.6 deg C)

Chemical Controls:
Bleach sanitizer buckets must be maintained >100ppm as per test strips:
-yes

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used

Daily tracking sheets maintained for fridge, and mechanical washer

General Sanitation
-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath
-no signs of pests

Professional pest control comes on a regular basis: All Catch Pest Control

Any questions regarding these health reports contact me: 604-918-7522
Follow-up inspection in 1 week for infractions cited

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ECAO-ACQPCD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment