INSPECTION REPORT Health Protection ABAI-B69VML

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE November 6, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaesung Hong		NEXT INSPECTION DATE November 12, 2018
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a large bag of bean sprouts out at room temperature approx 21C - discarded. No patrons in restaurant. Staff were cleaning up after lunch rush to close for the afternoon. Corrective Action(s): Do not store large amount of bean sprouts out at room temperature. Keep small amount of bean sprouts on ice for immediate use or store in cooler at 4C or less at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted two empty containers of oil in the mop sink. Premises sometimes reuses these containers to store foods. Staff on site were not able to answer if the containers were intended for garbage or to be reused. Corrective Action(s): Do not store food equipment in the mop sink. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted several cloths on the counter in the food preparation areas. Noted two plates stored in a container of sanitizer in the kitchen. Corrective Action(s): Ensure sanitizer is used properly. Keep all wiping cloths stored in sanitizer solution when not in use. Food contact surfaces should be sanitized routinely throughout the day. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in drink making area had cups store in it again. Hand wash station in the kitchen was unobstructed but the faucet was turned around and the liquid soap had fallen into the hand sink - appeared not to be used. Corrective Action(s): Ensure hand wash stations are fully equipped and set up for use at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted a small container of green onions and tofu on ice in the hallway by the miso soup urn. Corrective Action(s): These miso soup ingredients should be covered to protect them from potential contamination from customers. Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water - See violation code 401 re: obstruction and use All coolers 4⁰C or less (display case, under counter, prep, walk in...etc) Freezers - 16C to -18C Hot holding of rice and miso soup higher than 60⁰C. General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Shellfish tags kept on site. Raw oyster advisory posted. Ice is made using trays then put in a container kept in domestic freezer. Scoop for ice stored in a separate container outside of the ice. Chlorine sanitizer 100ppm - see violation code 302 re: wiping cloths High temperature dish washer achieved 79.8⁰C (verified with thermolabel).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-B69VML
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment