INSPECTION REPORT Health Protection CTIN-AQ4NLV

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE August 10, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # CTIN-AP7UL7 of Jul-12-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut produce in the undercounter sushi cooler was measured at 15C; operator turned down temperature at time of inspection. He increased the temperature as it was freezing food. Five boxes of cream cheese stored in cooler in the back storage area was measured at 15C. Opened tubs of commercially prepared mayonnaise are stored at room temperature dispite label indicating refrigeration required after opening. Correction: Undercounter cooler was measured at 7C at end of inspection and continuing to drop. Five boxes of cream cheese were discarded. Always store cold potentially hazardous food at 4C or colder. Always store food in refrigeration after opening as per label.

Comments

Sushi cooler, stand up cooler in the back both repaired as per service report reviewed onsite. Temperatures were at 3-4C. ->Please continue to monitor fridge temperature and take corrective action as required. If refrigeration units fail at next routine, it must be replaced instead of repair. Mop room wall cleaned. Pest activity reduced. ***Please continue to send pest control reports via e-mail.