INSPECTION REPORT Health Protection EKOG-CFNU9J

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE June 23, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Icy Cheng		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution in front food prep area. Per staff, cutting boards and knives are sanitized at the end of the day in bleach solution. Corrective Action(s): Staff prepared sanitizer solution for front food prep area. Measured at 200ppm chlorine. Ensure food contact surfaces (ex. cutting boards, knives) are cleaned and sanitized every 4 hours or sooner to minimize bacterial growth. -Date to be corrected by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoop in back area found in water at room temperature. Rice debris noted on scooper and in water. 2) Two unopened containers of mayonnaise found in staff washroom in back area. Per label, refrigeration is required after opening. 3) A few containers of food stored in undercounter cooler in front area were uncovered. Corrective Action(s): 1) Ensure that rice scoop is stored in ice water that is refreshed frequently to minimize bacteria growth. 2) Move containers of food to food storage area. Do not store any food items in washrooms. 3) Cover containers of food to protect from potential contamination. -Date to be corrected by: immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on duty did not have valid FoodSafe Level 1 certification. Corrective Action(s): Ensure that at least 1 staff on duty has a valid FoodSafe Level 1 certification in the operator's absence. -Date to be corrected by: 1 month Violation Score: 1

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

Comments

Front Area: -Undercounter cooler (left): 3C -Undercounter cooler (middle): 2C -Undercounter cooler (right): 3C -Tabletop sliding door cooler: 1-3C -Beverage cooler: 4C -Rice in rice cooker: 64C -Hot-holding (miso soup): 67C -Sushi rice: pH 4.0 per test strip Back Area: -Undercounter cooler: 3C -Walk-in cooler: 4C -Walk-in freezer: -19C -Standup freezer: -22C -Rice in rice cooker: 69C -Handsinks have hot/cold running water, liquid soap, and paper towels. -High-temperature dishwasher is adequately sanitizing dishes. Measured at 75.3C at plate surface. -Sanitizer bucket in back area measured at 200ppm chlorine. -Food storage is satisfactory - raw foods are stored underneath ready-to-eat foods in walk-in cooler. -Some grease build-up noted on vent hoods. Next service date indicates May 2022. Per staff, cleaning for the vents has been scheduled. -No signs of pest activity at time of inspection. Pest control company visits around 1x per month. -Report printed and reviewed by staff.