INSPECTION REPORT Health Protection CTIN-AZFV2J

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE June 5, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE June 12, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Tempura stored under the heat lamp in the sushi bar is about 45-53C. Corrective Action(s): Staff elevated the insert of food so that there is more contact to the heat. Monitor to see if this works (keep food over 60C), or use an alernative method/heating element. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two buckets of bleach sanitizer were measured at 10 to 50ppm. Wet wiping clothes left on the counter. Corrective Action(s): Always refresh the bleach sanitizer so there is 100ppm, keep wet wiping clothes in the sanitizer between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Sauce plates stored in the handwashing station in the waitress station. Staff informed that she was rinsing the items before collecting the dirty items in the tray. Corrective Action(s): Do not leave anything inside the handwashing station, this is for handwashing only. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff wearing a pair of white gloves was cleaning the floor that just had chicken raw juice spilled. After wiping the floor with paper towels, he washed his hands with the gloves on and is about to resume to food handling. Corrective Action(s): You must remove and discard the pair of gloves when changing tasks. Wash hands properly and then wear a new pair of gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of raw chicken and beef stored in the undercounter cooler were not covered; cut cucumbers and yam noodles in the sushi bar were also not covered and flies observed to be swarming around the food. Light cover by leaky ceiling panel is broken. Corrective Action(s): Always cover food when not in use to prevent food from being contaminated. Please replace light cover. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted around handsink where sushi rice is made, and in the dry storage room. A few house flies noted in the sushi bar. Corrective Action(s): Increase cleaning and utilize assigned task for cleaning specific areas. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rice spill noted in corner of dry storage room; food stains under where sauce (e.g. mirin and soy sauce) were stored. Drips of food debris were noted under prep table where sushi rice is made. Corrective Action(s): Cleaning in these areas must be done more thoroughly. Violation Score: 3

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 *see violation re: station in waitressing area Kitchen coolers: <4C ->Note: standup freezer has been temporarily replaced. Temperature is at -18C but it is too bulky. A new unit is informed to be replaced soon, please ensure temperature is still at -18C and that it is a smaller unit. Temperature records also not up to date, only taken to May 19th, 2018 and no correction action is taken. If the freezer was broken, it should be indicated here that it was replaced. Beef teriyaki stored in new hot holding unit: 66 to 79C Small cooler under fryer: 3C Sushi bar: <4C, records are up to date Dishwasher (high temp): 81.2C at plate, see thermo-label Bleach sanitizer: 100ppm in the sushi bar Ice machine kept in sanitary condition, scoop stored outside Bar cooler: 4C Miso soup: 64C Rice: 68C Dry storage is adequate; it has been reorganized so that staff belonging has a separate designated space through adjacent door ->Note: ensure the chest freezer can close properly after shipment is stocked away Seats remain as 40 and menu item of vegetable roll is replaced with Korean Ishiyaki. To confirm it is still 110 items. Discussed with senior kitchen staff to obtain Foodsafe. Pest control reports reviewed, please repair hole identified under sushi bar handwash station. Please modify the FSP as discussed and resubmit for review. ***Ceiling was leaking yesterday and the cause was a pipe. The valve has been closed since then and repair is to be done tonight. Please inspect the wall and shelving units under for signs of water damage. Replace necessary items to prevent mould growth. Re-patch ceiling panel when repair is complete.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AZFV2J
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