Fraser Health Authority



INSPECTION REPORT
Health Protection
ZDER-AYUQ2V
PREMISES NAME
Sushi Modo
Tel: (604) 553-0142
Fax:
PREMISES ADDRESS
7874 Edmonds St
Burnaby, BC V3N 1B8
INSPECTION DATE
May 15, 2018
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Yeol Hur
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No sanitizer detected in labelled sanitizer bottle in front waitress station.
Glass clean found in bottle.
Corrective Action(s): Ensure all sanitizer is maintained at 100 ppm chlorine or 200 ppm QUATS in properly labelled bottles/containers. 200 ppm QUATS detected out of back dispenser. Both sanitizer options can be used for food contact surfaces and dining tables.
Violation Score: 5

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Noodles soaking in open metal container in walk in cooler - noted red onion skins floating in container.
2. Noodle container and other food containers stored directly on the ground of walk in cooler.
3. Power screw driver, screws, screw driver interchangeable heads stored on high shelf in back storage room above food.
4. Personal items noted in mid kitchen on various shelves: nail polish remover, 2 cigarettes, hair ties, phone
5. Rice scooper stored in room temp water - changed once a day
Corrective Action(s): Ensure all food is protected from contamination at all times:
1. keep food covered
2. off the floor (at least 6 inch)
3. keep all tools, repair supplies and materials out of the kitchen at all times. These items must be stored in a safe space away from food prep and food storage areas
4. keep personal items stored together and way from food prep and storage
5. rice scooper when stored in water must be changed every 2 hours to prevent pathogen growth. Discussed ice bath method.
Correction date: 1 day
Violation Score: 15

304 - Premises not free of pests [s. 26(a)]
Observation: Mouse droppings noted:
1. On floor and lower shelves of dry storage room
2. Behind large chest freezer
Corrective Action(s): Ensure all mouse droppings are cleaned up and areas sanitized. Report all pest activity to pest control technician. Pest control provided by "All Catch Pest Control" monthly. Reviewed pest control reports from July 2017 - Apr. 2018. Follow all recommendations: 1. Keep back door closed. 2. Keep screen door tightly closed if back door is left open.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Raw wood noted:
1. Shelving in dry storage room on the left
2. Mid kitchen ledge under service window
Corrective Action(s): Ensure all raw wood is sealed with stain or paint or replaced by non-absorbing, easy to clean, smooth, durable material.
Previous inspection noted wooden shelving in dry storage room has since been painted. New shelves require similar correction.
Correction date: 1 week

Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Old ice machine stored next to back 2 comp sink - empty and no longer in use.
Corrective Action(s): Remove all equipment and materials not required for operating the premise.
Correction date: 2 weeks
Violation Score: 1

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

Routine:
Handsinks and staff washroom supplied with hot & cold water, liquid soap and paper towel
Sushi display cooler: 4 C
Sushi prep cooler: 2 C
Back prep cooler: 3 C
Chest freezers : <= -18 C
Small cooler: 4 C
Waitress cooler: 4 C
Beverage cooler: 4 C
Miso soup: 69 C
Rice: 67 C

Front ice machine maintained in sanitary condition
Vinyl or nitrile gloves used by food handlers
High temp dishwasher noted 83 at the gauge - 78 C at the plate
Sushi area sanitizer bucket with wiping cloths noted 100 ppm chlorine
Sanitizer dispenser noted: 200 ppm QUATS
General sanitation satisfactory
Permit posted
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ZDER-AYUQ2V
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment