INSPECTION REPORT Health Protection SSZO-CD7U6G

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE April 5, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A small bowl of cooked beef slices is noted at room temperature, with a smaller bowl covering the top. Food temperature is measured to be 22.8oC. Staff indicated beef was just cooked 30 minutes ago. Corrective Action(s): Ensure food is cooled properly - 60oC to 20oC in 2 hours, at room temperature, uncovered; then 20oC to 4oC in 4 hours, in cooler. Bowl of cooked beef discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed a few areas require minor cleaning. Corrective Action(s): Clean: -->floor in walk-in cooler -->ventilation exhaust filters (professional cleaning due in July 2022) Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 3.7oC Prep cooler in kitchen: 3.2oC 2-door sliding cooler in kitchen: 3.1oC Prep cooler at bar: 2.2oC Sushi display cooler at bar: -0.3oC 2-door beverage cooler: 1.7oC 2-door stand up freezer: -18.1oC Chest freezer x 3: -18.2oC; -33oC; -20oC Hot holding: rice at 74oC; miso soup at 78oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Pest control company (Atlas) visits every 6 weeks Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in bucket is noted at preparation area. Chlorine concentration is noted at 200ppm. Ensure each preparation area has its own sanitizer bucket. Food products are observed storing in an organized manner (ie. above ground, food containers in coolers are all covered) Ice machine is maintained in good condition *No signature is required at this time