INSPECTION REPORT Health Protection RWOG-CPBUYV

PREMISES NAME Fresh Box Sushi		Tel: (604) 540-8646 Fax:
PREMISES ADDRESS 221 - 7155 Kingsway Burnaby, BC V5E 2V1		INSPECTION DATE February 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) 0864685 BC LTD		NEXT INSPECTION DATE February 27, 2023
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 = 93

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Imitation crab and mayo mixture for California roll base measured 13C and 8C respectively (two containers). Staff stated it was made in the morning; time of inspection was 1500. Corrective Action(s): THIS IS A REPEAT VIOLATION. Discard food. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: When questioned, staff noted that only the wash and rinse portions of three compartment warewashing were completed, and that there was no soak in bleach sanitizer. Corrective Action(s): All equipment must be washed, rinsed AND sanitized before being air-dried. Infographic in Korean has already been provided and posted to the wall by the three compartment sink. Re-wash all equipment. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands in the three compartment sink. Corrective Action(s): THIS IS A REPEAT VIOLATION. 1) Do not wash gloves. These items are single use. 2) Use the handwashing sink for handwashing. Do not use the three compartment sink. Violation Score: 25

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Droppings noted in back warewashing corner. Corrective Action(s): Clean and sanitize entire kitchen. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grease build up on food contact surfaces 2) Inside of chest cooler with tako has food debris embedded into the ice on the sides Corrective Action(s): 1+2) Clean and sanitize kitchen. Violation Score: 15

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > paper towel roll underneath sushi station handwashing station is dirty - sanitizer measured 200ppm chlorine in spray bottles - discussed menu items have been removed Temperatures: - miso soup: 70C - sushi cooler: 2C - under counter cooler (black): 3C - under counter cooler (white): 2C - sliding glass cooler: 4C - upright freezer: -16C - chest freezer: -15C - chest freezer (hallway): -17C - upright freezer (hallway): -21C Note: Cooking of raw meats occurs on induction stove that is not directly underneath the vent hood. This may be against Fire Department regulations. Owner states that Fire Department has no objections regarding cooking raw meat outside of the vent hood.