INSPECTION REPORT Health Protection KKIM-CJ2TKU

PREMISES NAME Sushi UO Japanese Restaurant		Tel: (604) 563-4280 Fax:
PREMISES ADDRESS 4280 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE September 7, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaesung Hong		NEXT INSPECTION DATE 6 Months
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: 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): No corrections entered

Comments

All sinks are fully equipped. Wiping rags are submerged under sanitizer solution in white buckets - sanitizer measured at 200ppm chlorine. High temp dishwasher reached 71C or above during the final rinse. All coolers at 4C or below. All freezers at -18C or below. All hot held food items (rice, miso) at 60C or above. Monthly pest monitoring from Pest Detective. No notable pest activity as per the manager. Ensure to place the traps directly against the wall. Teriyaki vegetables and bean sprouts are stored inside styrofoam box with ice pack - good. Cook top ventilation hood in sanitary condition. Shellfish (raw oysters) are not being served at the moment. Manager states they will be served again when oyster season starts. Ensure to have advisory signs posted & keep shellfish tags for 3 months. *Cleaning required in hard-to-reach places. Ensure to sweep & wipe all corners and floors underneath storage shelves. Clean sticky surface from the kitchen handsink.