INSPECTION REPORT Health Protection CTIN-AUVVNX

PREMISES NAME Hong Sushi		Tel: (604) 298-3111 Fax:
PREMISES ADDRESS 6636 Hastings St Burnaby, BC V5B 1S3		INSPECTION DATE January 10, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Wei Bin Lin (Michael)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 302 noted on Routine inspection # CTIN-AUNUZL of Jan-03-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Bleach sanitizer measured at 50ppm in the kitchen. 2) Wet wiping cloth noted on tables in the sushi bar and kitchen. 3) Reviewed manual rewashing with operator who informed that dishware wash washed in 100ppm bleach in one sink and then in detergent water and rinsed off in the second sink. 4) Wet tupperware were being dried on wet towel beside handsink in the sushi bar. Correction: 1) Prepare 100ppm bleach sanitizer for use. Use test strip to verify strength. 2) Always store wet wiping clothes in 100ppm bleach sanitizer between uses instead of storing them on the counter. 3) Follow proper procedure posted on the wall: wash with detergent and rinse off with water first before soaking dishware in 100ppm bleach sanitizer for 2 minutes then air dry. 4) Either dry with paper towel then discard paper towel OR obtain additional dishrack to properly air dry.

Comments

Manual warewashing setup with second sink filled with 100ppm bleach, however the water appears to be cloudy with minor food debris. Discussed proper sanitizing method with operator and had him translate to kitchen worker. Ensure that the dishware are washed and rinsed in the first sink before immersing the cleaned dishware in 100ppm bleach. Sink emptied and set up again. Bleach sanitizer available in the kitchen and bar at 100ppm. No food being left on counter at time of inspection. Cardboard removed and replaced with rubber floor mats. Floor cleaning and exhaust hood appears to be cleaned. Tupperware no longer dried over wet towel by the front bar handsink. All air drying occurs on the drying rack in the back.