INSPECTION REPORT
Health Protection
SSZO-AXXV4P

PREMISES NAME
Sushi S Japanese Restaurant
Tel: (604) 437-9399
Fax:
PREMISES ADDRESS
1 - 4739 Willingdon Ave
Burnaby, BC V5G 3H5
INSPECTION DATE
April 18, 2018
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Youngmin Sa
NEXT INSPECTION DATE
April 19, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Issue Closure Order


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 = 79

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: 1. Potentially hazardous foods (ie. raw prawn, prawn tempura, cut vegetables) noted at room temperature with no time tracking. Staff indicated food containers were taken out just 5 minutes ago.
2. Walk-in cooler is measured to be 9.9oC (air temperature). Food temperature is measured to be 8.8oC (raw egg) and salmon (8.5oC). Both foods have been in cooler since last night. No temperature log available for review.
Corrective Action(s): 1. If operator wants to store potentially hazardous foods at room temperature, time tracking must be done to ensure a 2-hour time limit. Any food without time tracking at room temperature will be discarded next time.
2. Discard all potentially hazardous foods in walk-in cooler. Do not use until adjusted or fixed.
Violation Score: 25

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer in spray bottle or bucket in kitchen.
Corrective Action(s): Sanitizer must be available when facility is in operation. Mix 1/2 teaspoon bleach/1L water.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1. Handwashing station in kitchen by cooking line is blocked by a prep table.
2. No paper towel in dispensers at prep sinks and front bar handsink.
Corrective Action(s): 1. Handwashing station must not be blocked at any time. Remove prep table.
2. Replenish paper towel in dispensers.
Violation Score: 15


Non-Critical Hazards: Total Number: 4
304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings noted on floor by 2-door sliding cooler, underneath prep sinks, and floor by back area. A dead mouse is noted on a sticky board at the back. Pest control company comes regularly, but operator could not provide reciept for review.
Corrective Action(s): Remove droppings and dead mouse, sanitize areas, and monitor. Follow pest control company's recommendations.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door was not closed fully, leaving a small gap at the bottom.
Corrective Action(s): Ensure back door is completely closed at all times to prevent pests entering the facility.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Several areas require cleaning/re-organization
Corrective Action(s): Pay extra attention in the following areas:
-->floor under cooking line
-->floor around 2-door sliding cooler
-->area by back door
-->floor in pop storage room
-->front bar area
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Walk-in cooler is measured to be 9.9oC
Corrective Action(s): Ajust or fix cooler so that temperature is maintained at 4oC or less at all times.
Violation Score: 9


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

Comments

Health permit is posted
Bar coolers: 3oC
2-door sliding cooler: 1.2oC
Beverage cooler at front: 3oC
Freezers: -12oC to -18oC
Hot holding: soup at 76oC
Hot and cold running water available
Liquid handsoap is present at all handwashing stations
Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel

Closure order issued.
This facility is ordered CLOSED until a follow-up inspection is done by Fraser Health Authority.
In order to re-open, the following must be corrected:
1. Walk-in cooler is able to maintain temperature of 4oC or less
2. All droppings and dead mouse removed, all areas sanitized
3. Re-organize facility so that there are no food products storing on floor

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: SSZO-AXXV4P
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