INSPECTION REPORT Health Protection DSOG-CT9UVB

PREMISES NAME Nao Sushi		Tel: (604) 521-3131 Fax: (604) 521-3159
PREMISES ADDRESS 7060 Kingsway Burnaby, BC V5E 1E7		INSPECTION DATE June 29, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Icy Cheng		NEXT INSPECTION DATE 2 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Multiple bottles of mayonnaise stored at room temperature. - Chopped lettuce stored at room temperature. - Sliced green onions stored at room temperature. - Grated radish stored at room temperature. Corrective Action(s): Store all cold potentially hazardous foods inside the cooler at < or = 4C. Once whole vegetables are chopped or sliced, then you must store them inside the cooler at < or = 4C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer at the sushi bar measured <10ppm chlorine bleach concentration. Corrective Action(s): Staff prepared new sanitizer at 100ppm chlorine bleach concentration. Ensure to change out the sanitizer regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometer inside the sushi cooler. Corrective Action(s): Provide a working thermometer inside the sushi cooler. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations (middle of kitchen, one at sushi bar, one by POS) supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers. - High temperature dishwasher achieved 77C at the plate's level during the final rinse cycle. - Sushi rice (pH) = 4 - Dry storage area has adequate space and wire racks. - No signs of pest activity at the time of the inspection. Submit the latest three pest control summary reports to the health inspector. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Operating Permit posted. Post a valid decal on the Operating Permit once arrived in the mail. - Staff washroom appears to be in sanitary condition. Handwashing station fully stocked. Temperature control: - All coolers < or = 4C - Walk in cooler = 4C - All freezers < or = -18C - Walk in freezer = -19C - Rice warmers > 60C - Miso soup = 60C