INSPECTION REPORT Health Protection JCRH-BM4VNG

PREMISES NAME ASA Sushi		Tel: (604) 419-0233 Fax:
PREMISES ADDRESS 7608 Royal Oak Ave Burnaby, BC V5J 4K3		INSPECTION DATE February 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mikyoung Koo		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted on back shelving under countertop where back handsink is located. Corrective Action(s): - Clean up all droppings and sanitize surfaces. Continue to monitor for any further activity, cleaning up droppings immediately when noted. [Correction date: 1 week] If issues persist, retain services of a qualified pest control technician Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Soiled newspaper present on shelving. This is unsanitary and can be used as rodents for nesting material. - Miscellaneous items and debris present on the floor. Clutter present on shelving in front service area. Corrective Action(s): - Remove soiled newspaper and do not use to line shelves. - Remove all moveable items from the floor and thoroughly clean the floor paying close attention to hard to reach areas. Keep floor area clear to facilitate cleaning and monitoring for pest activity. [Correction date: 1 week] Violation Score: 3

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

Comments

- Handsinks supplied with hot and cold running water, liquid soap and paper towel - Staff/public washrooms equipped with liquid soap and paper towel for handwashing - Coolers operating at acceptable temperatures (4C or colder) - 2 door reach in cooler 4C - Single glass door cooler 4C - Countertop sushi cooler 2C - Small undercounter cooler 4C - Chest freezers (back prep area) -19C; (hallway) -18C - Hot holding temperature of cooked rice was 71C - Dishes washed manually in 3 compartment sink. Bleach present for sanitizing step. Chlorine test strips present to verify concentration. Operator knowledgeable about proper manual warewashing procedures - 1) Wash 2) Rinse 3) Sanitize 4) Air dry - Bleach surface sanitizer solution present. Concentration measured 200ppm chlorine - Operators present and both have completed Foodsafe level 1. Certificates valid until March and April 2021.