INSPECTION REPORT Health Protection RWOG-CZ5UXT

PREMISES NAME FusionCore Japanese Eatery		Tel: (604) 524-6596 Fax:
PREMISES ADDRESS 7894 6th St Burnaby, BC V3N 3N3		INSPECTION DATE January 3, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rihua Zhu		NEXT INSPECTION DATE 6 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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanibucket at front had no detectable sanitizer. Repeat violation. Corrective Action(s): Ensure sanitizer is availble at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handwashing station soap dispenser is gummed up; no soap readily available. 2) Handwashing station very slow to drain. 3) Food debris and basket noted in basin. Corrective Action(s): 1) Operator placed separate container of pump soap at handwashing station 2) Snake drain to ensure sink can drain freely. 3) This is handwashing station ONLY. Note: New sushi roll machine makes access to this handwashing station difficult. Staff indicated a smaller stainless steel table has been purchased to make access easier. Violation Score: 5

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

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - 200ppm quat sanitizer noted in sanibucket in kitchen area - dishwasher reached 80C at the final rinse cycle - professional pest control in place; report reviewed, no concerns noted - back door closed at time of inspection - ice machine appears sanitary - sushi rice pH <4.6 - FOODSAFE requirements met Note: facility has purchased sushi roll machine - ensure this is taken apart and sanitized. Note: potentially hazardous ingredients can only be stored at room temperature for 2 hours before being discarded - do not return these items to the cooler. These items must be time-stamped (will be verified upon subsequent inspections) or will need to be placed in the cooler Temperatures: - table top cooler: 4C - sushi display cooler: 2C - underconter sushi cooler: 4C - prep cooler: 3C - walk-in cooler 2C - walk-in freezer -22C - hot held miso soup: 65C - hot held rice >63C