Change of ownership effective today. No change in menu or staff.
Health application, certificate of incorporation, copies of Foodsafe, Food Safety and Sanitation Plans received.
Revision required on FSP and SP.
- ensure all items are listed and procedures are incorporated in the FSP
- provide chicken procedure and cooling log
- revise dishwasher log
$125 (RBC cheque #3) collected onsite. This permit fee is for Oct 2019 to March 31, 2020.
Handsinks X4 in kitchen and X2 in washrooms: soap, paper towel, hot & cold running water available, all sinks accessible
Chest freezer: -17C
Reach in freezer X2: -15C and -17C
Reach in cooler: 2C
Prep cooler: 3C
Sushi bar cooler (top): 3C
Under counter sushi bar cooler: 0-4C
Three door cooler: 2C
Pop cooler: 4C
Display and probe thermometer available
Dishwasher (low temp): 100ppm chlorine at plate, test strips onsite
Bleach sanitizer available at 100ppm at all stations
Ice machine kept in sanitary condition, scoop stored outside
Back door closed
Same pest control company used
Discussed that all leftover sushi rice to be discarded at the end of the day, no leftovers used
***Health Approval granted provided the following conditions are met:
1. Label all spray bottles that are filled with 100ppm bleach sanitizer.
2. Store raw fish in food grade container, not directly in freezer.
3. Clean and sanitize the chest freezer, prep cooler.
4. Recaulk the edges of sushi bar handsink by next routine.
5. Remove any items not required for the business operation in 1 week.
6. Designate staff only food storage in separate small cooler on area in the fridge.
7. Obtain more chlorine test strips.
8. Fully clean kitchen and sushi bar floors.
9. Locate or replace the missing drain plug.
10. Replace cracked flooring in 2 weeks.
=> Ensure all City of Burnaby requirements are met. Business license referral has not been received to date.
Note: Operator informed that shelving units shall be added to dishpit and hallway area for extra storage. Discussed that racks should be made of cleanable, durable material and that food should be stored 6 inches off the ground. Any structural or menu change will require Health Approval. Please consult with the undersigned if you are unsure. |