INSPECTION REPORT
Health Protection
ECAO-AHYTMX

PREMISES NAME
Sushi S Japanese Restaurant
Tel: (604) 437-9399
Fax:
PREMISES ADDRESS
1 - 4739 Willingdon Ave
Burnaby, BC V5G 3H5
INSPECTION DATE
January 26, 2017
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Youngmin Sa
NEXT INSPECTION DATE
January 30, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections, Ticket Issued


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

Yes

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): whisker utensil observed on top of paper towel dispenser next to stove

tongs latched between appliances

these surfaces are not regularly cleaned and sanitized
Corrective Action(s): Dishwash these utensils immediately -DO NOT STORE UTENSIL IN UNSANITARY AREAS
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handsink deficiencies again:

Designated handsink next to stove blocked off with pitcher and utensils. This is the 3rd consecutive spot-check routine inspection with this critical infraction:

May 10, 2016 report #ECAO-A9TTMU
August 11, 2016 report #ECAO-ACQPCD

Ticket issued as attached: #AH71931028
Corrective Action(s): All handsinks must have hot/cold water, paper towels dispensed, pumped soap available and clear for use at ALL times

Re-write your Sanitation Plan as it pertains to handwashing:
-how they are stocked
-when to wash hands
-why it is CRITICAL that foodworkers wash their hands in a timely basis
Violation Score: 5


Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some droppings observed in mop room

No foods in adjacent rooms observed to be contaminated or packaging altered by pests
Corrective Action(s): Clean and disinfect any areas where droppings are observed -email me your last pest control report: eric.decastro@fraserhealth.ca

Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard shelf liner used under Soy Sauce buckets
Corrective Action(s): No paper type shelf liners allowed remove -clean and sanitize daily!
Violation Score: 3


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

Comments

Temperature Controls:
All fridges must maintain foods at or below 4 deg C:
-Walk-in cooler 2 deg C (fish)
-2-door display 3 deg C (fish)
-Sushi display 4 deg C (fish)
-2-door pop display 3 deg C (pop)

Hot held foods must maintain foods at or above 60 deg C:
-steamed rice 62 deg C
-miso soup 72 deg C

High temperature washer hot water sanitizer must be >82 deg C as per thermostat:
-checked and verified at plate level (73.2 deg C probe thermometer)

Chemical Controls:
Bleach sanitizer buckets and spray bottles must be maintained >100ppm as per test strips:
-yes

Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used
-yes

Daily tracking sheets maintained for fridges, hot holders and mechanical washer
-yes

General Sanitation
In-Use Utensils washed at minimum every 4 hours

-all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath

Professional pest control comes on a regular basis: yes

Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access
-yes

Any questions regarding these health reports contact me: 604-918-7522
Follow-up inspection Monday