INSPECTION REPORT Health Protection SJEN-AF6PP9

PREMISES NAME Sushi Garden HG		Tel: (604) 360-8611 Fax: (604) 366-3217
PREMISES ADDRESS 6611 Kingsway Burnaby, BC V5E 1E2		INSPECTION DATE October 28, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jae Koo Lee		NEXT INSPECTION DATE 4 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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a stainless steel container of unagi was hot held in a toaster oven. The temperature of the unagi was @ 40oC. The chef stated the unagi was brought out from the cooler less than 30mins. Corrective Action(s): Increase the toaster oven tempeature so that it can hold food @ 60oC or above. A hot holding method of cooked fish and tempura must be re-develped to maintain food @ 60oC or above. A hot holding method must be re-developed and proposed to the health inspector to receive an approval. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks fully equipped with liquid soap and paper towel Sanitizer @ 100ppm Cl in spray bottles Line coolers @ 4oC or less Walk in cooler @ 4oC Walk in freezer @ -18oC Undercounter freezers @ -18oC or less Dishwasher (high temp) @ 76oC on plate level detected Sushi display cooler @ 4-5oC Mop sink was not blocked General sanitation: satisfactory