INSPECTION REPORT Health Protection CTIN-BF8U9A

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE August 20, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE August 28, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Tubs of opened mayonnaise are left on the shelf. 2) Batter used for deep frying are left on the counter. Corrective Action(s): Please ensure to return these items back to cooler after use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Some wet wiping clothes are left on the counter. 2) Rice scooper for sushi rice was left in a container of water at room temperature. Corrective Action(s): 1) Remind all staffs to return wet wiping clothes to 100ppm bleach sanitizer after use. 2) Keep rice scoopers in ice water bath at 4C or colder and change the water every 4 hours at minimum. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) A box of cucumber stored on top of another box of cucumber without lid in the back fridge. 2) Raw frozen tuna are stored in cardboard boxes inside chest freezers. 3) A tupperware was stored in a tub of mayo and was confirmed to be used to dispense mayo in the sushi bar area (for california rolls). 4) Containers of ginger and box of onions were left on the floor in the back storage area. Corrective Action(s): 1) Cover all food when not in use and do not double stack food inserts. 2) Place frozen fish in food grade bags, do not use cardboard boxes as containers as it is not cleanable. 3) Do not use tupperware to dispense mayo as there is no handle and it is unsanitary. Obtain a proper scooper with handle to dispense mayo. 4) Store all food 6 inches off the ground. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Flies are noted in the kitchen area. Corrective Action(s): Refer to comments on code 306. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease build up noted in several areas - kitchen floors (water starting to pool in grout of tile again), corner where shrimp and spoon were found, deep frying area, hallway to sushi bar, all shelving units and racks, sides of refrigerators, inside of refrigerators (prep cooler and small fridge under fryer), back storage floor (all shelving units and staff area), server area (shelving units around miso soup). Walls, ceilings and even wires appear to have grease build up. Heavy mould growth is noted around sushi bar handwash station. Corrective Action(s): Conduct a DEEP CLEAN by follow up inspection. Remove all equipment and fully clean all areas! Remove mouldy caulking and replace with new caulking around sushi bar handwash station. Violation Score: 15 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: 1) Jackets were left on the shelf beneath the tubs of mayo in the sushi bar. 2) Unused cutting board is left on the floor of back kitchen. 3) Unused knives were kept in a container that appears to have food debris. Staff said they are keeping extra equipment. Corrective Action(s): 1) Keep all staff belongings in the back storage area, do not leave in the kitchen. 2)3) Remove unused equipment from premises or keep it in a sanitary condition for both cutting board and knives. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff onsite has Foodsafe Level 1 or equivalent. Only staff that is Foodsafe certified is the sushi bar manager who is not working at time of inspection. Corrective Action(s): Have new kitchen manager, one additional kitchen staff, one additional sushi bar staff to obtain Foodsafe and submit copies of certificate by August 31, 2019. Violation Score: 1

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Prep coolers X4 (kitchen): <4C Reach in freezer: -12C Sushi bar coolers X4: <4C Tempuras: 60-69C Sushi rice is used from 20 min to 1 hour; all leftovers are discarded Rice X2: 68C Udon soup: 65C Miso soup: 67C Chest freezers X5: -20 to -26C Produce coolers X2: <4C Pop cooler: <4C Dishwasher (high temp): 76.9C at plate, see thermo-label Bleach sanitizers: 100-200ppm ->discussed using chlorine test strips to verify strength Ice machine kept in sanitary condition, scoop stored outside and ice appears to be free of debris ->display thermometer missing in the small fridge under fryer and prep cooler #2 Temperature records are maintained Pest control reports are received by e-mail ->traps are moved or missing and should be replaced asap Health Permit is posted at waiting area Remain as 40 seats only and limited menu (100 items) Note: 1) Standing water noted under produce cooler in the back, please ensure there is no leak and remove standing water. 2) Reviewed thermometer use with kitchen staff. Check dishwasher daily to ensure it is over 71C at plate level. Calibrate thermometer using ice water bath and boiling water bath as explained. 3) Test strips are oily and damaged. Replace working chlorine test strips to use. 4) Relocate the clean trolley used to collect clean food equipment so it is not immediately adjacent to the kitchen handwash station. 5) Have night cleaners leave mop bucket in designated mop closet, not outside. 6) Corner baseboard tile in hallway to sushi bar is missing and should be replaced by next routine. 7) Also discussed glove policy.