INSPECTION REPORT Health Protection RWOG-B4DT92

PREMISES NAME ASA Sushi		Tel: (604) 419-0233 Fax:
PREMISES ADDRESS 7608 Royal Oak Ave Burnaby, BC V5J 4K3		INSPECTION DATE September 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mikyoung Koo		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottles not available at the time of inspection. Corrective Action(s): Bleach sanitizer must be avaliable at all times. Staff made sanitizing solution measuring 100ppm chlorine at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed within the back kitchen area. Corrective Action(s): Ensure that all food is protected from contamination and increase cleaning to prevent flies. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Lid of chest freezer is starting to separate, exposing insulating foam beneath. 2) Sliding plastic of the sushi bar cooler is cracked and covered with duct tape. Corrective Action(s): 1) Re-seal the lid of the chest freezer so that food debris does not contaminate the insulating foam, and breed bacteria. 2) Replace the panel so that it is smooth and easily washable Violation Score: 3

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 - third compartment of three-compartment sink had sanitizer, measuring 100ppm chlorine - FOODSAFE requirements met - sushi rice pH 4.0 Temperatures: - freezer in hallway - -18C - pop cooler - 8C (no potentially hazardous foods stored in this cooler) - upright cooler in kitchen area - 4C* - chest freezer in kitchen area - -20C - sushi bar cooler - 4C* - under the counter cooler - 4C - miso soup - 62C * Coolers are slow to drop in temperature. Please have this cooler serviced and avoid unnecessary opening and closing. * Temperature logs must be kept; record the temperatures twice daily Ensure that all deliveries are stored promptly, especially potentially hazardous foods