INSPECTION REPORT Health Protection JSAS-B4KRTB

PREMISES NAME Sekai Udon Bar		Tel: (604) 433-7881 Fax: (604) 433-0558
PREMISES ADDRESS 236 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE September 13, 2018	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Jonathan Lau		NEXT INSPECTION DATE September 14, 2018
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gaps in kitchen ceiling to be closed off - staff washroom, office Door sweep for walkin cooler to be replaced. Corrective Action(s): Complete above noted pest proofing. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Additional cleaning required at the following locations: under mop sink in closet, under gas canister storage shelf, walkin cooler floor corners around shelving posts, under left kitchen handsink, behind upright cooler, behind ice machine, and under back food prep sink, Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-AX8RD2 of Mar-26-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (sushi station - scissors, vegetable peeler - stored with visible food debris kitchen - vegetable peeler - stored with visible food debris wiping rags in use throughout premise at all stations without the presence of sanitizer residual) Code 402 noted on Routine inspection # JSAS-AX8RD2 of Mar-26-2018 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Foodhandlers at sushi bar, kitchen cooking line and back food preparation area do not practice good hand hygiene. Multiple staff observed wiping hands with soiled rags, using hand dips while preparing sushi, and wearing double gloves.) Code 203 noted on Routine inspection # JSAS-B4HQU3 of Sep-11-2018 Food not cooled in an acceptable manner [s. 12(a)] (Hot, cooked foods stacked in multiple containers in walkin cooler (chicken breasts 36 C, shredded beef 30 C).) Code 301 noted on Routine inspection # JSAS-B4HQU3 of Sep-11-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Sushi station - bone picks, tweezers stored with visible food debris, magnetic knife strip soiled with debris and surrounding wall soiled from splatter from discarded food thrown into trash can. Kitchen knife / utensil storage - knives stored with food debris, utensils stored in bin with food debris.) Code 302 noted on Routine inspection # JSAS-B4HQU3 of Sep-11-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Low temperature dishwasher 0 ppm chlorine) Code 402 noted on Routine inspection # JSAS-B4HQU3 of Sep-11-2018 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Staff on cooking line handling food with bare hands and wiping hands with soiled wiping rag between handling meal items.)

Comments

Reviewed cooling process: Cooling to be limited to chicken breasts, potato tempura and shredded beef. Cooling monitoring discussed, cooling record sheet provided. Operator will attempt to cook, then freeze food portions for later use. Reviewed sushi rice, unverified pH sushi rice has maximum shelf life of 4 hours. Discard rice after time elapsed and no retention of rice at closing. top right sushi display cooler 4 C bottom left sushi cooler -1 C walkin cooler 4 C right cook line prep cooler 1 C Sushi food utensils, kitchen food utensils and storage locations in sanitary condition. Sushi waste bins relocated away from magnetic knife strip. Low temperature dishwasher 50 ppm chlorine. Dishware re-sanitized. Food items stored in covered containers. Pest control services have been upgraded to twice weekly for remainder of September, afterward to once per week provided pest activity has been successfully reduced.