INSPECTION REPORT Health Protection ABAI-BD4Q89

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE June 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaesung Hong		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Noted bowls and strainers stored above the dishwasher were double stacked and still wet. Corrective Action(s): Rewash all the bowls and strainers in the dishwasher. Ensure all items have thoroughly air dried before putting them away and double stacking them. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted container of sauce uncovered and on ground at time of inspection. Sauce was discarded at time of inspection. Corrective Action(s): Do not store foods on the ground. Keep all foods covered at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall general sanitation satisfactory. However, more attention is needed in hard to reach areas (ie. along the perimeter of the walls, under and behind large/heavy equipment such as coolers, freezers, work tables, dishwasher and dishwashing sinks...etc). Noted an empty bag of rice dropped behind the chest freezer located beside the walk in cooler. Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Noted containers teriyaki sauce and tempura sauce in walk in cooler had a jug and small food container for in the sauce for dispensing. Corrective Action(s): Obtain proper scoops/ladles with handles of sufficient length so that the handles do not come into contact with the sauce. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser at drink area was not working. Staff said they are aware and one is on order. A roll of paper towel was available on top of the paper towel dispenser at time of inspection. Corrective Action(s): Repair/replace paper towel dispenser. Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All hand wash stations were accessible and unobstructed at time of inspection. See violation code 308 re: broken paper towel dispenser. All coolers 4⁰C or less (display case, under counter, prep, walk in...etc) Freezers - 18C or less Hot holding of rice and miso soup higher than 60⁰C. Bean sprouts were in the cooler unit at time of inspection. Toppings for miso soup were stored on ice packs. No obvious sign of pest infestation. Screen was in place over open back door. All foods and take out containers in the dry storage area were packaged and appeared protected. No obvious signs of pest activity noted in this area at time of inspection. Shellfish tags kept on site. Raw oyster advisory posted. Ice is made using trays then put in a container kept in domestic freezer. Scoop for ice stored in a separate container outside of the ice. Chlorine sanitizer in containers with cloths submerged 100ppm (located at sushi bar and in kitchen food preparation area) High temperature dish washer achieved 71⁰C (with thermolabel).