INSPECTION REPORT Health Protection KLIU-CKUTM9

PREMISES NAME Sushi U		Tel: (604) 291-0080 Fax:
PREMISES ADDRESS 5 - 5901 Broadway Burnaby, BC V5B 2Y4		INSPECTION DATE November 4, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) (Kevin) Sung Kwon Chang		NEXT INSPECTION DATE November 07, 2022
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall cleaning is required in hard to reach areas of the facility - including areas underneath shelving units and behind items stored on the floor nearby the back exit. Corrective Action(s): Clean and sanitize the premises as per your sanitation plan. Removing food debris and grease accumulation regularly will help to prevent the presence of pests. Date to be corrected by: 1 week. Violation Score: 3

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

Comments

Routine Temperature controls > Standup cooler (by door): 3.8C > Standup cooler (by cash register): 4.8C* > Sushi prep cooler: 3.6C > Standup freezer: -18C > Chest freezer (small): -19C > Chest freezer (large): -21C > 2 door cooler: 3.7C** > Hot holding at or above 60C for miso soup and rice. > Sushi rice held at room temperature - leftovers at the end of the day are discarded. *Temperature for stand up cooler was adjusted at time of inspection. All cut vegetables stored in this cooler were moved to the sushi prep cooler. Do not store cut vegetables in this cooler until follow-up inspection is conducted to verify the air temperature is maintained at 4C or colder. **Temperature of 2 door cooler was 6.6C at start of inspection. After adjusting the temperature and reorganizing stored food items so that the cooler fan is not blocked, temperature started to come down. General: > Running hot and cold water is available. > Handsink supplied with liquid soap and paper towels. > High temperature dishwasher achieved final rinse temperature of at least 71C - verified using thermolabel. > 100-200ppm chlorine solution available for sanitizing. > No signs of pests at time of inspection. Backdoor and screen door were closed. > No changes to pest control services since last routine. > Service takes place every 2 weeks. > Next professional cleaning for ventilation system is scheduled for this month. > Ensure to remove the vent hood baffles to clean and sanitize at least once a week to minimize grease build up. > Foodsafe requirements met. > Health permit posted.