INSPECTION REPORT Health Protection ECAO-ASFVAE

PREMISES NAME Sushi Garden Japanese Restaurant		Tel: (604) 436-0104 Fax:
PREMISES ADDRESS 4635 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE October 24, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods stacked too high in inserts at the Preparation Cooler across from the stove. Corrective Action(s): Reduce the levels of the foods in your preparation cooler -the fill-line is the indented line 3/4 up the inserts Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Some perishable foods stored at room temperature during rush periods: Imitation Crab bucket -Personal worker cups observed in the kitchen. Corrective Action(s): -Any perishable foods stored at room temperature must be TIME STAMPED: TIME OUT OF FRIDGE: ________ A maximum of 2 hours at room temperature is required -any perishables exceeding this must be discarded. If you find you are exceeding this then reduce the portions you are taking out -No eating/drinking is allowed in the kitchen areas. Remove all personal cups from there. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk-in cooler flooring is encrusted with food and has food debris Corrective Action(s): Clean and disinfect the floor area. You will need to scour off the encrusted food. Violation Score: 3

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

Comments

NOTE: frozen fish observed in the hallway at start of inspection -temperature was -5 deg C: All received goods must be moved quickly to their respective storage areas especially perishable foods. Temperature Controls: -Walk-in cooler 3 deg C (fish) -2-door undercounter (spicy sashimi area) 3 deg C (fish) -1-door undercounter next to washer 2 deg C (vegetable) -Preparation cooler 3 deg C (vegetable) -Sushi Line coolers all at or below 4 deg C (fish) -Sushi display cooler 2 deg C 3 deg C (fish) -1-door display cooler 2 deg C (alcohol) -Hot held tempura 95 deg C -High temperature washer 79.9 deg C at plate level (probe thermometer) Chemical Controls: -Wiping towel sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Orkin Pest Control comes in monthly -last report indicates no activity Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access NOTE: remove all extra bare paper towel rolls from washrooms -bare paper towel rolls must be dispensed as the ends become contaminated when handled Good overall inspection and improvement since last routine inspection -maintain *Place Fetal Alcohol sign in Men's Washroom as the City Bylaw requires it in all public washrooms that serve alcohol