INSPECTION REPORT Health Protection CTIN-B5WR8U

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE October 26, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 302 noted on Routine inspection # CTIN-B5KVAT of Oct-15-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (All bleach sanitizers were measured to be 0-50ppm. Wet wiping clothes were left on the counter after use. Repeat. Test strip onsite did not change color properly as demonstrated to staff onsite.)

Comments

No food being prepared at time of inspection. All handwash stations are accessible and fully equipped. ->add sign in Korean to remind staff not to store anything inside and keep handsinks unblocked Bleach sanitizer stations set up and coffee machine for staff is removed. Demonstrated to owner how wiping clothes must be stored in sanitizer between uses. -obtain more chlorine test strips within expiry dates; staffs should be checking the sanitizer strength multiple times throughout the day Freezer in kitchen has been readjusted so that it does not block the handsink. Additional shelving units added to this area to store cleaned dry dishware. Small dry storage space will be used to store dirty dishware and few dry food only. >-keep in mind that there will still be food splashes in the small room and thus sanitation must be high in this area to prevent fruit fly harbourage. Kitchen general sanitation has improved. Exhaust hood filters must be cleaned at least once/twice weekly. Remove any grease build up. Wall shelving unit by window of fry station has been removed. Standing water removed. Sushi bar standing water removed. Owner has sealed the wall but continue to monitor due to rainy season. -> Outside area should allow drainage to prevent water accumulation and water seeping into building envelope. Train night cleaners so they understand not to dump dirty mop water outside. Use the janitorial closet. Clean the mop sink more frequently and prevent standing water. Keep both kitchen and dry storage room doors closed after use Sushi bar and dry storage room sanitation has improved but needs to be cleaned and monitored daily as well Two thermometers obtained but not NSF approved. Use this for now and obtain NSF approved thermometers. Review proper cooking, hot holding and cold holding temperatures with all staffs. Only beef teriyaki, tempura, rice and miso soup will be hot held. Chicken teriyaki is cooked to order. All food equipment and surfaces are expected to be maintained at this level of sanitation regularly. Foodsafe staffs and schedule obtained. Separate manager for sushi bar and kitchen available. Foodsafe staff present at time of inspection. New menu received (10 items removed). Temperature charts and cleaning schedules are expected to be in use. Corrective actions should be taken when necessary and recorded. Dining seats remain at 40. Continue to forward monthly pest control reports to Health Unit; glue strips need to be changed regularly as well. For next routine inspection: - repair kitchen freezer handle (loose) - repair back screen door as there are holes present - replace 1 ceiling light in dry storage room *Owner mentioned about replacing kitchen sinks (two compartment) and dishwasher. Do NOT make any structural changes without obtaining Health Approval. Consult with Health Unit first. **Closure order rescinded. Premises may reopen.