INSPECTION REPORT Health Protection CTIN-AP7UL7

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE July 12, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE July 19, 2017
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 = 76

Critical Hazards: Total Number: 7

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Several ice cubes found in the ice machine has black debris inside the ice or on ice. Showed staff onsite. Corrective Action(s): Discard all ice immediately and clean the ice machine properly. Ice machine needs to be regularly cleaned as part of the sanitation plans. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut produce in the undercounter sushi cooler was measured at 15C; operator turned down temperature at time of inspection. He increased the temperature as it was freezing food. Five boxes of cream cheese stored in cooler in the back storage area was measured at 15C. Opened tubs of commercially prepared mayonnaise are stored at room temperature dispite label indicating refrigeration required after opening. Corrective Action(s): Undercounter cooler was measured at 7C at end of inspection and continuing to drop. Five boxes of cream cheese were discarded. Always store cold potentially hazardous food at 4C or colder. Always store food in refrigeration after opening as per label. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One pot of miso soup stored at 40C, it was made as extra so that it can be refilled. Corrective Action(s): Always keep hot food on stove or hot holding unit at 60C or hotter and never at room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer in the kitchen at all. Repeat. One bucket in the sushi bar measured 0ppm bleach, the other bucket measured 200ppm. Corrective Action(s): 100ppm bleach sanitizer should be readily available for use at all times. Use test strips onsite to verify. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water dispensed from kitchen handsink. Corrective Action(s): Restore hot water in kitchen handsink asap. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen handsink faucet cannot dispense hot water when turned. Sushi bar handsink faucet and sink itself is not secured, causing some food debris to collect between sink and counter. Corrective Action(s): Repair so that all handsink has hot and cold running water at all times. Secure handsink faucet and sink. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): One bucket of water was left by tempura station. Staff informed that bucket of water was used to dip hands after making tempura as measure of handwashing. Corrective Action(s): This is an unaccepable method to wash hands. Remove bucket of water. Always use handsink to properly wash hands, with soap and running water. Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One box of raw meat stored without cover in the cooler. Same box of raw meat was stored on top of produce in the cooler. One pot of miso soup and one pot of tempura sauce both stored on the floor in dry storage room next to dishwasher. Corrective Action(s): Always cover food when not in use and store raw meats on the bottom shelf of coolers, below ready to eat foods. Store all food 6 inches off the floor. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies and house flies noted throughout the restaurant, heavily noted in the back kitchen where sushi rice is made, in the front sushi bar, some in the back storage room and also the mop sink room. Corrective Action(s): General sanitation is poor and require deep cleaning. Reduce moisture and replace surfaces that are no longer durable and easily cleanable. Have pest control service for fly problem. See comment on code 306 and 307. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: High moisture from pooling water on kitchen floor and around mop sink room. Corrective Action(s): Always drain water properly and remove spills immediately. Mop sink room needs to be cleaned and bleached. Reduce moisture and food debris collection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and spill noted throughout premises, predominately in back kitchen on floor by sushi rice area, dishpit and storage room next door (rice spill and sauce spill), in undercounter cooler shelves at sushi bar and behind equipment. Sauce spills noted around sushi bar area from condiment. Corrective Action(s): Deep cleaning is required on all surfaces - floors, shelves, counters, walls and ceiling. Utilize inserts to store condiments so that it can contain spills. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Some floor tiles in the kitchen where sushi rice is made is cracked and broken so that water/food debris is collecting inside. Dry wall material is coming out where dishwasher is. An absorbent sheet of material is used as backsplash by dishwasher. Corrective Action(s): Replace all surfaces where it is no longer durable, so that the surfaces can be non absorbent and easily cleanable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Produce/cream cheese cooler, undercounter sushi cooler both not at 4C or colder. Corrective Action(s): Repair/replace cooler so it is able to store food at 4C or colder. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No working thermometer in produce/cream cheese cooler and undercounter cooler in sushi bar. Corrective Action(s): Ensure each refrigeration unit has a working, accurate thermometer. Violation Score: 1

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

Comments

Dishwasher (high temp): 77.9C at plate Thermometer available to test dishwasher, no leak detected All other coolers <4C Freezers: -12 to -18C Hot holding: rice 60 to 65C, miso soup 62C No rodent droppings observed at this time Humane Solutions service restaurant on a monthly basis