Fraser Health Authority



INSPECTION REPORT
Health Protection
RWOG-DAGU64
PREMISES NAME
Sushi On (Edmonds St)
Tel: (778) 397-8884
Fax:
PREMISES ADDRESS
7615/7617 Edmonds St
Burnaby, BC V3N 1B6
INSPECTION DATE
October 28, 2024
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Myeonghwa Lee
NEXT INSPECTION DATE
November 04, 2024
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 28
Critical Hazards: Total Number: 5
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Two containers of cooked chicken patties for teriyaki chicken measured 23C and 22C respectively. Staff stated it was made "in rhe morning"; the time is now 15:00
Corrective Action(s): Discard chicken. Food must be cooled from 60-20C in 2 hours or less, and from 20-4C in 4 hours. Violation Ticket to be issued.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Three door under counter cooler did not drop below 6C during inspection.
Corrective Action(s): Move all potentially hazardous foods to working ocolers. Repair or replace cooler.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Rice scoop stored in room temperature water
Corrective Action(s): In-use utensils must be stored in ice water at 4C/40F or below; the in-use utensil and container must be washed, rinsed and sanitized every four hours. This is a REPEAT VIOLATION. VIolation ticket to be issued.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Both front and back handwashing stations had equipment in basin.
Corrective Action(s): Handwashing stations are for handwashing ONLY. This is a repeat violation. Violation Ticket to be issued.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Staff observed to rinse gloved hands in bucket of cloudy tempura batter water in handwashing station
Corrective Action(s): Gloves are single use items and must be changed out every time hands are required to be washed.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation: Breading stored uncovered in basket in back hallway.
Corrective Action(s): Foods should be stored covered within kitchen.
Violation Score: 3

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

General:
- handwashing stations stocked with soap, paper towels and hot and cold running water
- sanitizer measured 100ppm chlorine in bucket at back kitchen area and spray bottle for sushi bar
- high temp dishwasher reached 72C at final rinse cycle
- sushi rice pH <4.6
- permit posted
- FOODSAFE requirements met

* two bagged portions of mango ice cream noted beneath silver coolers - discarded

Operator to attend meeting at Burnaby Health Protection unit to discuss ongoing issues.

Temperatures:
- hot holding unit (miso): 65C
- rice cooker: 67C
- prep cooler (L, sushi bar): 4C
- prep cooler (R, sushi bar): 2C
- prep cooler (small, kitchen): 4C
- prep cooler (large, kitchen): 3C
- prep cooler (by handwash station): 2C
- upright silver freezer: -17C
- chest freezer (L): -27C
- chest freezer (R): -22C
- Coca Cola cooler: 3C
- upright sauces cooler: 3C
- walk-in cooler: 4C

- all prep coolers must be closed when not in use to maintain temperature