INSPECTION REPORT Health Protection JCRH-AYUTGW

PREMISES NAME Sushia Sushi		Tel: (604) 420-1688 Fax:
PREMISES ADDRESS 150 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE May 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hui Zheng		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Operator reported tempura shrimp is obtained from another restaurant in Richmond every morning and then transported to the restaurant warm with no means to keep it above 60C and no monitoring in place to track how long the food is below 60C. This is unacceptable. Discontinue this practice. Further, Operator was not able to provide receipt from the other restaurant confirming source which is a repeat issue from the previous routine inspection report. Corrective Action(s): Operator directed to discard product at the time of the inspection. In future, a process must be in place to ensure temperature controls are maintained. Potentially hazardous food must be kept at 4C or colder or 60C or hotter. Reheating of the procduct must be addressed in your food safety procedures. Receipts must be available on-site. Discontinue this practice until acceptable procedures and documentation have been submitted. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Sanitation of premises was satisfactory. Dry storage area organized with food products off of the floor. -Handsinks in sushi prep, back prep and staff/public washroom supplied with hot + cold water, liquid soap and paper towel. -Coolers operating at an acceptable temperature (4C or colder): - Sushi display cooler 4C - White under counter cooler 2C - Stainless 2 door under counter cooler 4C - Fridge/Freezer 2C/-22C - Prep table cooler 3C - 2 door stainless cooler (back) 3C [Pop cooler were at 7C. No potentially hazardous food stored inside] -Freezers functional and maintaining product in a frozen state. -Chest freezer (back storage room) -21C -Chest freezer (right) -17C -Chest freezer (left) -20C -Hot holding of rice, miso soup and tempura shrimp >60C -50ppm chlorine present on dish after dishwasher cycle to sanitize dishes. Test strips present to check chlorine residual. Check daily prior to opening. -Wiping cloths stored in sanitizer solution 200ppm chlorine -No signs of pest activity noted at the time of the inspection. Operator has retained Pest Control services; however, last report not present at the time of the inspection. ***At the time of the inspection, chicken was being fried on an electric griddle. This is not permitted as premises does not have a commercial exhaust ventilation system. This was an issue at the previous routine inspection with the use of a deep fryer. Premises is not permitted to produce grease laden vapours. This applies to all sources. Remove electric griddle from premises immediately. Remove menu item (chicken teriyaki).*** -Advised Operator of public complaint of suspected foodborne illness received after customer consumed shrimp dragon roll at premises. Operator reported no other complaints and no ill food handlers.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AYUTGW
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