INSPECTION REPORT Health Protection RLAM-BHGQ92

PREMISES NAME Sushi Modo		Tel: (604) 553-0142 Fax:
PREMISES ADDRESS 7874 Edmonds St Burnaby, BC V3N 1B8		INSPECTION DATE October 31, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yeol Hur		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Updated food safety plan is required for the serving of Sashimi products. It must detail the procedures from Receiving to Serving to customers. Written statements regarding the parasite destruction or exemption must be provided and be readily available upon inspection. Corrective Action(s): Provide update food safety plan addressing Sashimi products. Date to be corrected: 3 days Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 202 noted on Routine inspection # RLAM-BHFUZ9 of Oct-30-2019 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. Correction: 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

Comments

-Followup Inspection -Letter of quality assurance provided from supplier regarding the frozen sockeye salmon. Hold tags removed -Miso soup pot not held at room temperature -Wiping cloths stored in sanitizer buckets -Proper scoops with handles have been purchased and scoops are not stored in food containers -Newspaper has been removed -Food is covered and protected from contamination -Personal items have been removed by the kitchen handsink -Back chest freezer measured -18C -Frozen items not thawed at room temperature