INSPECTION REPORT Health Protection ZDER-BAWT3H

PREMISES NAME Fresh Box Sushi		Tel: (604) 540-8646 Fax:
PREMISES ADDRESS 221 - 7155 Kingsway Burnaby, BC V5E 2V1		INSPECTION DATE April 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) 0864685 BC LTD		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice stored in red plastic container covered with plastic and stored on top of lid of insert on top of hot holding unit. Rice internal temp noted at 24 C Corrective Action(s): Ensure all potentially hazardous foods (including cooked rice) is maintained at 60 C or warmer. All food below 60 C for more then 2 hours must be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution available in 3 comp sink at beginning of inspection. Operator made sanitizer solution in 3rd comp during inspection Corrective Action(s): Ensure sanitizer solution of 50 -100 ppm chlorine is available during manual dishwashing in 3 comp sink. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Back kitchen handsink blocked by bowl and cut veggies at start of inspection. 2. Washroom sink noted with sign " out of service" and no soap available in dispenser. Corrective Action(s): Ensure all handsinks are fully supplied with hot & cold water, liquid soap, paper towel and free of obstructions (is accessible for use by staff) Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: 2 large frozen tuna fillets thawing on top of microwave and salmon fillet thawing next to cooler compressor both at room temp. Corrective Action(s): Ensure all frozen foods are thawed in a cooler over night. Noted on last inspection and it was stated that this is not an acceptable regular practice. Cease practice. Correction date: immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1. Mouse droppings noted behind both check freezers and behind lower shelves. 2. Mouse bedding noted in hall janitor closet above slop sink. Corrective Action(s): Ensure all droppings are cleaned up and areas sanitized. Pest control on-site monthly -follow technician recommendations. Cleaning behind small fridge under sushi bar noted in every pest control report since May 2018. Follow these recommendations immediately and continue to monitor these areas for activity. Ensure all areas were bedding or chewed material is cleaned up, areas monitored for further activity and report to pest control. Also close all access points to the ceiling to prevent possible pest entry. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1.Mouse droppings noted behind both chest freezers 2. Mouse droppings noted behind hall lower shelf 3. Food debris noted in hard to reach area of kitchen Corrective Action(s): Clean above areas regularly. Correction date: 3 days Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1.2 red plastic single use food containers used as hot inserts in hot holding unit. Both containers are hot holding cooked meat. 2. Food then moved from red containers into metal inserts. Corrective Action(s): 1. Ensure all inserts used in the hot holding unit are intended for use in the hot holding unit. Do not use these one time use plastic inserts. Get proper metal inserts. 2.The new metal inserts are an improvement but are not intended to sit in the water of the hot holding unit. Get larger inserts designed for the hot holding unit. Correction date: 1 week Violation Score: 3

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

Comments

Routine: -Front hand sink (has been repaired) supplied with hot & cold water, liquid soap and paper towel (*violation noted above *401) -Washroom supplied with hot & cold water and paper towel (*violation noted above *401) -Sushi display cooler: 3 C -2 door standing cooler: 3 C -Small fridge: 4 C/ 1 C -Chest freezer: -18 C / -17 C (side hall) -Standing cooler: 4 C -Miso: 68 C -Hot holding unit: 61-64 C (violation noted above *206) -Food in coolers/freezers are covered when put away