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 TAKENFOOD 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