INSPECTION REPORT Health Protection RLAM-BHFUZ9

PREMISES NAME Sushi Modo		Tel: (604) 553-0142 Fax:
PREMISES ADDRESS 7874 Edmonds St Burnaby, BC V3N 1B8		INSPECTION DATE October 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yeol Hur		NEXT INSPECTION DATE October 31, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Frozen fish in the back chest freezer which is meant for sashimi have not been proven to be sashimi grade. Receipts provided do not indicate which fish has been frozen for parasite destruction or which fish is exempt. Corrective Action(s): Do not sell the sashimi items that have not been frozen for parasite destruction. Hold tags deployed and photos taken. Provide documentation that the sashimi foods have been frozen for parasite destruction. Operator must demonstate which fish is to be for sashimi as it is unidentifiable in the fish's current state. Date to be corrected: immediately Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Miso soup pot in kitchen stored at room temperature on top of a bucket at 30C. Do not store hot potentially hazardous foods below 60C. Corrective Action(s): Discard miso soup. Date to be corrected: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths stored on the table. These need to be stored in a sanitizer bucket to prevent the spread of contamination from dirty wiping cloths. Corrective Action(s): Store wiping cloths in sanitizer buckets. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Back chest freezer has frozen fish stored without a protective covering. All foods must be stored in a protective cover to protect them from contamination. These fish were notifed to be for sashimi: saba, wild salmon, tuna 2) Scoops for margarine and sushi vinegar are bowls and the handles are in contact with the food. This is not acceptable as the handles of scoops must not be in contact with food. Corrective Action(s): 1) Store the frozen fish in a container. 2) Obtain proper scoops and store them in a sanitary manner Date to be corrected: today Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen fish stored in a container at room temperature. This is not an acceptable thawing practice. Only thaw in the coolers or under cold running water. Corrective Action(s): Move frozen fish into cooler. Date to be corrected: today Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Newspaper used as table liner by grill Corrective Action(s): Newspaper is not to be used as table liners or surface liners in a food establishment. This is unacceptable. Remove newspaper liners. Date to be corrected: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back chest freezer measured at -8C. Freezers should be -18C or less Corrective Action(s): Fix freezer to maintain -18C. Date to be corrected: today Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Personal items such as tooth brushes stored by kitchen handsink. Corrective Action(s): All items not required for food premise operation must be removed from the kitchen. Store them in the staff area such as the washroom. Date to be corrected: today Violation Score: 1

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

Comments

-Routine Inspection -Handwashing sinks contain hot water, liquid soap, and paper towel -Coolers measured 4C or less: sashimi cooler, front uncercounter cooler, mini black fridge, drink cooler, 2 door prep cooler, one door prep cooler, walk in cooler, half chest cooler -Freezers measured -15 to -18C except 1: 2 standing freezer in kitchen, 2 chest freezer in kitchen, back storage chest freezer -8C -Rice hot holding measured above 60C -Sushi rice is discarded after 1-2 hours according to operator -Dishwasher measured above 71C at the plate level -Sanitizer buckets measures 100ppm chlorine -Quat dispenser 200ppm quats -Ice machine in sanitary condition and scoops stored outside ice machine -Pest control reports onsite. Keep recent ones organized