INSPECTION REPORT Health Protection DSOG-B2CT5H

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE July 4, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Naoya Uema		NEXT INSPECTION DATE July 06, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Raw eggs stored in plastic bin at >25C on top of the prep undercounter cooler. Raw eggs stored at room temperature on flats on top of the prep table in the back. The operator stated that they had stored the eggs for less than 1 hour. 2) Tempura prawns stored at ~25C in a plastic bin beside the fryer. 3) Raw pork stored at room temperature on top of the prep table in the back. Corrective Action(s): - Discard the raw eggs. This is unacceptable food storage practice. Store the raw pork inside the cooler at < 4C. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing soap inside the dispenser at the front handwashing station behind the sushi bar. Corrective Action(s): Immediately fill the dispenser with soap. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ready to eat salad stored uncovered beside raw fish and clams inside the prep undercounter cooler. 2) Sliced raw beef stored on the upper shelf inside the walk in cooler above ready to foods. Corrective Action(s): 1) Cover all food items (esp ready to eat) with proper lids or plastic wraps. 2) Store all raw meats on the lower shelves inside the walk in cooler. Correct by: Today and ongoing. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing temperature logs. The operator was unable to provide any records. Corrective Action(s): The operator is to begin daily temperature logs for ALL coolers, freezers, and hot holding units. Keep records for review by the health inspector. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Pooling of water on the floors of the back storage area/mop sink area. 2) Build up grease, dirt, and food debris in the following areas: - underneath and around the dishwasher - underneath and around the grill/fryer - in the back where empty cans and bottles are stored. Corrective Action(s): 1) Remove the pooling of water. Keep floors as dry as possible. 2) Clean the areas noted above. Store empty bottles and cans in bags or boxes that prevent the attraction of pests. These areas will be checked in the follow up inspection. Correct by: Today and ongoing. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometer inside the sushi undercounter cooler adjacent to the sink. Corrective Action(s): Immediately provide a working thermometer inside this undercounter cooler. Correct by: Today. Violation Score: 1

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

Comments

- General sanitation needs improvement. See violation section. - One of two front/back handwashing stations fully supplied with hot/cold running water, soap, and paper towels. See violation section for the other front handwashing station missing soap. - High temperature dishwasher achieved 74.6C at the plate's level during the final rinse cycle. - Surface sanitizer available in white bucket at 100ppm chlorine solution in the main prep area. Ensure to regularly change out the sanitizer and only use clean wiping cloths. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature Control: - Front undercounter cooler (beverage) = 5C. - Front undercounter cooler #1 (sushi) = 4C. - Front undercounter cooler #2 (sushi) = 4C. Top refrigerated sushi cooler = 2C. Recommend keeping the sliding doors closed to maintain temperature < or = 4C. - Prep undercounter cooler (prep area) = 5C - Walk in cooler = 5C - Walk in freezer = -17C - Better storage method is required inside coolers. - The operator is to begin daily temperature logs for ALL coolers, freezers, and hot holding units. This will be verified in the next inspection.