INSPECTION REPORT Health Protection NTRG-BANVZ5

PREMISES NAME Sushi Gen Restaurant		Tel: (604) 421 5118 Fax:
PREMISES ADDRESS 9626 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE March 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wooram Lee		NEXT INSPECTION DATE April 03, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Danby domestic fridges at 11.8C (shrimp), 7.5C (salmon) (Chef mentioned they were prepped about an hour ago). Foods moved into sushi display cooler at time of inspection. Minimum temperature at 5.3C (left), 6.3 (right) Corrective Action(s): Violation Score: 1

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Danby coolers not meeting cold-holding temperature requirement (= or <4C). Minimum temperatures at 5.3C (left) and 6.2C (right). Corrective Action(s): Repair or replace the two coolers so that foods maintained at = or <4C. Do not store any potentially hazardous foods in here in the interim. Correction date: March 31, 2019. Violation Score: 5 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The light in the back hallway where the stainless steel coolers and freezers were not working. Corrective Action(s): Repair the light fixture or replace the light bulb in area meantioned to provide light for the hallway. Correctiion date: by March 31, 2019. Violation Score: 1

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

Comments

-General sanitation satisfactory -Handsinks were stocked with liquid soap and paper towels. Hot and cold water provided. -Coolers maintained at <4C -Salad bar top 4.5C (broccoli) 8.0C (chopped lettuce) (staff was asked to close lid); bottom <4C -Diamond cooler 3.8C (Carrots at top), 3.9C (spinach), bottom 1.3C -Undercounter cooler next to handwash station (3.8C) -Sushi prep area: -Sushi display cooler ranged from 1C to 3C -Domestic fridge/freezer 3.6C/-16C/-19C -Glass cooler 3C -Stainless steel cooler at back 1C to 4C -Glass sliding door cooler (back) 4C -Freezers: -Stainless steel double door freezer at back -10C to -15C -Single door freezer -16C/-18C -Hot held foods -Teriyaki sauce 61C/68C -Cooked rice 69C/60C -Rice spatula immersed in ice water at time of inspection -bleach sanitizer at 100ppm in bucket at sushi prep counter -Chemical sanitizer dishwasher at 100ppm bleach. -No evidence of pests at time of inspection (pest control service reports provided mentioned no catch or evidence of rodent droppings). -Bathrooms stocked with liquid soap, paper towels. -Operator has valid Food Safe certificate to expire June 19, 2023. **Dish racks should be stored at least 6" above the floor (operator moved them to the counter at time of inspection). .