INSPECTION REPORT Health Protection SSZO-BLYUWQ

PREMISES NAME Sushi S Japanese Restaurant		Tel: (604) 437-9399 Fax:
PREMISES ADDRESS 1 - 4739 Willingdon Ave Burnaby, BC V5G 3H5		INSPECTION DATE February 20, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Youngmin Sa		NEXT INSPECTION DATE 3 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small tray of asparagus tempera noted on counter, cooling, without time tracking Corrective Action(s): Ensure potentially hazardous foods, when out at room temperature (for storing and cooling purposes), must be time tracked. Tray is placed in cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: In-use utensils (ie. rice scoop, tempera batter whisk) are stored in container with stagnant water Corrective Action(s): Do not store in-use utensils in stagnant water as bacteria can grow in water. Store utensils in an empty container or ice water bath and change every 4 hours. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted in storage room closest to back door. Pest control company is aware of the issue and is visiting at least every 3 weeks Corrective Action(s): Remove droppings and sanitize areas. Continue to monitor with pest control company and follow any recommendations pest control company may have. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 3.8oC 3-door prep cooler: 3.6oC Sushi cooler: 5oC (in defrost cycle). Temperature check today indicated at 1oC. Ensure temperature is maintained at 4oC or less after defrost cycle. Beverage cooler: 2.9oC 2-door stand up freezer in kitchen: -18oC Chest freezers by dining table: -18oC; -22oC; and -30oC Miso soup: 69oC and 70oC Rice at 71oC Temperature log is maintained Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Dishwasher final rinse reaches 71.3oC on plate, as per min-max thermometer Sanitizer in spray bottles present and noted at 100ppm chlorine