INSPECTION REPORT Health Protection ANAN-CJ7U76

PREMISES NAME Sushi Box (Burnaby)		Tel: (604) 777-9555 Fax:
PREMISES ADDRESS 8671 10th Ave Burnaby, BC V3N 2S9		INSPECTION DATE September 12, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeongyool Baek		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 40

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked foods e.g. prawn and vegetable tempura, chicken was being stored on the counter post lunch rush. Corrective Action(s): After lunch/dinner rush, all cooked foods must be moved into the cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer prepared for sanitizing surfaces. Corrective Action(s): If using bleach (clorox), prepare a solution of 1 tsp bleach to 1L of water. Store all wiping cloths in the solution. You can also prepare the solution in a spray bottle for use. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Dishwasher couldn't be checked because the hot water tank ran out of hot water. Operator mentioned that as part of the renovation, they'll be installing a hot water on demand system that should meet the needs of the restaurant. Corrective Action(s): You need to install a larger hot water tank or a system that will allow you to meet your hot water demand. Also look into have a booster installed on your dishwasher or change to a low temperature dishwasher. Violation Score: 25

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Chicken was being thawed out at room temperature. Corrective Action(s): Foods must be thawed inside a cooler or under running water. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Cooler and hotholding temperatures are not being recorded daily. Corrective Action(s): Start recording cooler and hotholding temperatures daily. Add rice to the hotholding side of the logsheet. Violation Score: 1 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Operator is frying foods without a commercial exhaust ventilation. Plans have been submitted for approval. Corrective Action(s): As discussed, you need to provide more prep counter space and a handsink closer to the frying area as discussed. Revise the proposed plan and resubmit. Violation Score: 3

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

Comments

General Comments: Coolers are below 4 degC Freezers are below -18 degC Rice is at 62 degC; Miso soup is at 82 degC Handsinks are fully equipped Sushi rice pH was around 4.0. Discussed cleaning procedure for sushi rice sheeter machine. MACHINE MUST BE CLEANED AND SANITIZED EVERY 4 HOURS, NOT JUST AT THE END OF THE NIGHT. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TOMORROW MORNING AT 11AM. *report reviewed, not signed due to covid*