Fraser Health Authority



INSPECTION REPORT
Health Protection
CTIN-AUNUZL
PREMISES NAME
Hong Sushi
Tel: (604) 298-3111
Fax:
PREMISES ADDRESS
6636 Hastings St
Burnaby, BC V5B 1S3
INSPECTION DATE
January 3, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Wei Bin Lin (Michael)
NEXT INSPECTION DATE
January 10, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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: Moderate (16-29) Total Score = 26
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Two pieces of grilled chicken stored on the prep table at 29.5-30C. Lunch rush is over and no pending order to make the chicken.
Corrective Action(s): Chicken discarded. Ensure not to keep cold potentially hazardous food on counter if it is not being used. Kitchen staff should make food to order on slow hours and place grilled chicken away in cooler (4C or colder) after lunch rush.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1) Bleach sanitizer measured at 50ppm in the kitchen. 2) Wet wiping cloth noted on tables in the sushi bar and kitchen. 3) Reviewed manual rewashing with operator who informed that dishware wash washed in 100ppm bleach in one sink and then in detergent water and rinsed off in the second sink. 4) Wet tupperware were being dried on wet towel beside handsink in the sushi bar.
Corrective Action(s): 1) Prepare 100ppm bleach sanitizer for use. Use test strip to verify strength. 2) Always store wet wiping clothes in 100ppm bleach sanitizer between uses instead of storing them on the counter. 3) Follow proper procedure posted on the wall: wash with detergent and rinse off with water first before soaking dishware in 100ppm bleach sanitizer for 2 minutes then air dry. 4) Either dry with paper towel then discard paper towel OR obtain additional dishrack to properly air dry.
Violation Score: 15

Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Two canned oysters were syran wrapped and stored in the cooler. Some inserts of food sush as tempura and cooked chicken, cut veggies were stored in the cooler with no cover.
Corrective Action(s): Transfer food from cans to food grade containers. Cover food when not in use.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Grease and food debris noted on the floor and shelves in the kitchen.
Corrective Action(s): Deep cleaning is required. Although operator informs that they deep clean twice a week, there is tremendous amount of grease accumulated from the frying.
Violation Score: 3

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

General:
Handsinks: soap, paper towel, hot & cold running water available
Coolers: 3-4C
Freezers: -14 to -19C
Hot holding unit: soup at 72C teriyaki sauce 62C rice 65C
No apparent signs of pest noted during time of inspection
Back door was closed at time of inspection

***Please remove cardboard as this was noted before to line floors. Use non slip rubber mats instead as they are washable.