INSPECTION REPORT Health Protection CTIN-BFGVA6

PREMISES NAME Sushi Town (Burnaby)		Tel: (604) 294-6155 Fax:
PREMISES ADDRESS 5935 Hastings St Burnaby, BC V5B 1R7		INSPECTION DATE August 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kwan Kim		NEXT INSPECTION DATE September 05, 2019
INSPECTION TYPE Follow-Up
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 = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed one sushi bar staff wash hands while gloves were still worn. Corrective Action(s): Directed staff to change the pair of gloves and wash hands in between. Do not use the glove as means to protect your hands. Do not wash hands while wearing gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: An inch of water pooling in prep cooler. Unable to determine leak but temperature was at 4C. Corrective Action(s): Remove all inserts and fully clean and sanitize the cooler and inserts. Have technician service this prep cooler to ensure there is no leak and able to maintain 4C; also service the cooler in the back area as there is lots of water accumulated. Violation Score: 3

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

Comments

Mayonnaise and batter for deep frying were kept in cooler. Wet wiping clothes were left in 100ppm bleach sanitizer. Rice scooper were left in ice water bath. Inserts of food were stored properly in the coolers. Food in the dry storage area were stored off the ground. Cutting board and container of knives were removed from premises. Orientation of shelving unit was changed in the back so that there is adequate space between dolly used to store clean dishware/utensils and handwashing sink. Flooring in rice storage room improved. No staff belongings stored in sushi bar and kitchen. Staff area in the back has been reorganized. Sushi bar handsink has been resealed. Display thermometer in prep cooler #2 in place. Mop bucket not kept outside. ->Test strips ordered and will be in place this week ->Scoops has been ordered to dispense mayo, to be in place by follow up. ->garbage bags observed to be used to store frozen fish, please change to food grade bags only or use the original Styrofoam container. To complete by next follow up. ->floor tile grouting to be completed by next routine. ->corner baseboard in hallway to be completed by next routine. ->small fridge under deep frying station removed; ingredients used for deep frying are kept in the prep cooler. ->discussed that exhaust filter hoods and under fryer need to be cleaned better as there are still grease build up present. To complete by next follow up. ->please keep back door closed (flies still present). ->main kitchen staff is taking Foodsafe exam today. Please provide me a list of 4 food handlers with Foodsafe (1 sushi bar manager, 1 sushi bar staff, 1 kitchen manager and 1 kitchen supervisor). Complete by AUGUST 31, 2019.