INSPECTION REPORT Health Protection LKIM-CSZRJ8

PREMISES NAME Nu Sushi Bar		Tel: (778) 379-8070 Fax:
PREMISES ADDRESS 100 - 3787 Canada Way Burnaby, BC V5G 1G5		INSPECTION DATE June 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chuting Huang (Vivian)		NEXT INSPECTION DATE June 29, 2023
INSPECTION TYPE Routine
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Blocked hand sink observed in back kitchen upon arrival of EHO. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure all hand sinks are available for use throughout the day. No blocking of hand sinks. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw chicken stored on top of bagged raw salmon. Raw salmon is considered Ready To Eat in a sushi establishment. 2) Onions stored in back hallway that leads to garbage. 3) Sanitizer solution stored on floor. 4) Large quantity of take-out containers in front area of restaurant. This area is accessible to patrons and is unsuitable for take-out containers or any other food equipment. . Corrective Action(s): 1) Obtain container for raw chicken and another container for raw salmon OR reposition raw salmon in freezer unit such that it is above raw chicken. 2) No food item or food equipment is to be stored in back hallway. Relocate item to interior of restaurant immediately. 3) Sanitizer solution is not to be stored on floor. Sanitizer solution is to be stored on counters where it is easily accessible and bottom is not on dirty floor. 4) Re-organize facility so that take-out containers are stored inside kitchen preparation area. Utilize upper shelves. . . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door open. Flies able to enter into facility. . Corrective Action(s): Keep back door closed to prevent the entrance of pests into facility. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed under cash area inside cupboard. Cleaning required in various areas throughout. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Clean and sanitize: floors, backsplash, lower shelves. Be sure to clean back corners under equipment in hard to reach areas. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard found in various areas around facility. . Corrective Action(s): As explained before by previous inspector, cardboard is a fire hazard, fire is not sanitary and can not be cleaned and sanitized. Remove all cardboard lined shelves from facility. Do not use cardboard to line shelves in future. . Violation Score: 3

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (73.1) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Chlorine Test strips available for use - Ice machine and scoops in good sanitary condition - Receipts available for inspection - Sushi rice at pH 4.2 or less - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - very good - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Sanitizer solution is to be available in ALL food preparation areas which includes the tempura frying area NOTE: continue to use one door stand up cooler for all potentially hazardous tempura items. These items should not be at ambient air temperatures during lunch rush/for indefinite periods of time. As with last inspector further progressive enforcement action will result from potentially hazardous food items left at room temperature during lunch rush