INSPECTION REPORT Health Protection JKWK-B8VUSV

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE January 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wear and tear is observed in areas in the kitchen wall behind 2 compartment sink and cupboards of sushi bar area. Cupboard doors are following apart at the bottom. Corrective Action(s): Ensure all work surfaces are made of durable, easy to clean, non-toxic, and nonabsorbant materials. Correction required in 3 months. Violation Score: 3

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

Comments

Premise is sanitary Premise is free of pest at the time of inspection. Pest control reports available on site. No activity indoors was noted in January 2019 report. Hand sinks in use with paper towels, liquid soap and warm running water Dishwasher final rinse cycle at 72.9C at the plate according to min.max thermometer 200 ppm chlorine sanitizer in use White stand up cooler 3.8C cut cabbage Sauce warmer 62.3C terriyaki sauce in line service cooler 3.2C battered fish 2 compartment and 3 compartment sink in use Rice cooker #1 above 70C rice, #2 78C rice Serving scoops are suspended in ice Walk in cooler at 1.3C crab 2 compartment fridge -9.8C Sushi bar 3.6C raw tuna Dining Area: Pop cooler 1.6C Miso tofu Chest freezer 1: Desserts -16C, #2 shrimp -29C, #3 -20.3C whole fish Miso soup pot at 69C and above (miso soup) Food protected from contamination Washrooms are sanitary with stocked handsinks Temperature logs and monitor in place Valid Permit on display in visible location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JKWK-B8VUSV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment