INSPECTION REPORT Health Protection ZDER-BHMVLZ

PREMISES NAME Sushi-Q		Tel: (647) 979-0706 Fax:
PREMISES ADDRESS CRU913K - 9855 Austin Rd Burnaby, BC V3J 1N5		INSPECTION DATE November 5, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 06, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 3 comp sink has food debris left in sink during manual dishwashing of utensils. Corrective Action(s): Ensure all sink compartments are maintained in sanitary condition before beginning manual dishwashing. Wash, rinse and sanitize sink compartments if previously used for dirty dishes or food prep. After sink is sanitary then begin 4 step manual dishwashing of dishware. 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

Routine: -Handsinks supplied with hot & cold water, liquid soap + paper towel -Prep cooler: 1) 3 C 2) 2 C -Sushi cooler: 3 C/display: No in used during inspection -Display cooler: 2 C *Cooler unit first noted at 12 C during inspection - after 45 minutes it dropped back down to 2 C. Cooler unit was in a defrost cycle at the beginning of inspection. -Chest freezer: -10 C -Small beverage cooler: 4 C -Miso soup -68 C -Food protected from contamination and covered. -No signs of pest activity noted during inspection -3 comp sink dishwashing - plugs available *Staff unable to explain manual dishwashing process (*violation noted above) -100 ppm chlorine sanitizer solution available with wiping cloths in labeled spray bottle * Get correct test strips *Ensure test strips are able to test chlorine (bleach) sanitizer levels (100 ppm - 200 ppm chlorine) *Additional storage room available - room # 5 on other side of building --> Freezer available --> take out materials and dry food storage (rice) --> no signs of pest activity noted - Pest control devices noted. --> general sanitation satisfactory