INSPECTION REPORT Health Protection JCRH-CPBRS8

PREMISES NAME Sushi Oyama Japanese Dining House		Tel: (778) 885-7902 Fax: (604) 708-3331
PREMISES ADDRESS 5152 Kingsway Burnaby, BC V5H 2E8		INSPECTION DATE February 23, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hee Jin Alice Jung		NEXT INSPECTION DATE March 02, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted on floor in dry storage room in kitchen and under shelving in upper dry storage room - both areas where spilled flour present Corrective Action(s): - Thoroughly clean to remove all droppings and sanitize areas. Continue to monitor areas for any further activity and ensure any additional droppings present are cleaned up promptly and the area sanitized. To be corrected by: 02-Mar-2023 - Ensure a high level of sanitation is maintained free of food debris as this can attract and provide a food source for mice. - Ensure dry goods are kept in pest proof bins with lids tightly sealed. - Continue to maintain contract with Pest control technician. Have Technician assist in identifying any entrance and harbourage areas and ensure these are addressed. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Spilled flour present on shelving, floor and exterior of bins in kitchen dry storage area and upper storage area - Grime present on shelf beneath food prep sink Corrective Action(s): - Thoroughly clean up all spilled flour from areas noted above. Ensure these areas are maintained in a sanitary condition as this can attract and provide a food source for mice. - Clean shelf under food prep sink to remove grime. To be corrected by: 02-March-2023 Violation Score: 3

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

Comments

- Handsinks in sushi/sashimi preparation areas and kitchen were supplied with liquid soap and paper towel - Dishwasher was operational and dispensing adequate level of chorine sanitizer to sanitize dishes. 100ppm chlorine detected on dish after cycle. Chlorine test strips present. Ensure dishwasher is checked at least once daily. - In use wiping cloths kept in sanitizer solution (200ppm chlorine) in kitchen and sushi preparation area - All in use coolers were operating at 4C or colder and freezers were maintaining products in a frozen state. - Temperatures checked: Main sushi preparation area - single door undercounter coolers 4C, 2 door undercounter cooler 4C, countertop coolers 3C, 1C Second sushi preparation area (not in use) - single door undercounter cooler 2C, single door reach in beverage cooler 2C Note: countertop cooler and single door undercounter cooler not turned on/not in use. Kitchen - walk-in cooler 3C, 2 door line cooler 2C, 3 door line cooler 4C, upright freezer -27C, chest freezer -23C Upstairs storage - walk-in cooler 2C, walk-in freezer -19C, single door reach in freezers -12C/-21C - Hot holding temperatures: Rice (in rice cooker) 68C Miso soup 71C - Food stored in a manner to prevent contamination. Foods were wrapped/covered. Raw meat and eggs stored beneath/away from ready to eat item. - Observed food safe thawing practices - under cold running water - Premises serves raw oysters. Consumption of raw oyster warning present on menu. - Pest control contract in place with monthly service. Reviewed most recent service reports (05-Jan, 02-Feb) at time of the inspection.