INSPECTION REPORT Health Protection DNGG-D29VHN

PREMISES NAME Japolo Sushi		Tel: (604) 420-8978 Fax:
PREMISES ADDRESS 218 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 8, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Rice serving scoop stored in room (ambient) temperature water between uses. Corrective Action(s): - Store rice serving scoop in ice water between uses. [Correction Date: Immediately] Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed in the following areas: - Along kitchen shelf beside back door. - Floor and under equipment in storage room. Corrective Action(s): - Remove droppings and clean above noted areas. - Use 100-200 ppm chlorine solution (1 tsp chlorine bleach + 1 L water) on affected areas. - Remove unused equipment, recyclable items, and clutter from above noted areas to prevent potential attraction and nesting opportunities for rodents. - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring. - Continue to monitor pest activity. Report new and/ or increased activity to your pest control service technician. - Ensure all areas of the premises are accessible for pest control service. [Correction Date: 15-Feb-2024] Note: Operator states that pest control service is provided by a pest control company once every two months. Pest control service reports unavailable for review at time of inspection. **Provide the next pest control service report to the undersigned for review.** Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - The following areas require cleaning: - Behind and under chest freezer. - Floor and wall behind upright freezer and toaster oven areas. - Floors in area near back door and in storage room. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. [Correction Date: 15-Feb-2024] Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Operator does not have valid FOODSAFE Level 1 certificate. Corrective Action(s): - Operator must have valid FOODSAFE Level 1 certificate or equivalent. - Visit www.foodsafe.ca for courses and availability. [Correction Date: 31-March-2024] Note: Operator advised that the courses they had signed up to attend at Burnaby Health Protection were cancelled. Operator has registered for course scheduled on 25-March-2024. Violation Score: 1

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

Comments

- Handsinks and washroom sinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Front Prep Cooler: 2C - Kitchen prep Cooler: 3C - Walk-In Cooler: 2C - Upright Freezer: -17C - Small Chest Freezer: -18C - Large Chest Freezer: -25C - Storage Room Chest Freezer: -19C - Rice Hot Holding: 64C - Interior of ice machine appears maintained in a sanitary condition. Ice scoop is stored in a sanitary manner. - 200 ppm chlorine bleach sanitizing solution available. **Store wiping cloths in sanitizer between uses.** - Low Temperature Chemical Sanitizing Dishwasher: 50 ppm chlorine residual. - Chlorine test papers available to verify sanitizer concentration. - Valid Permit to Operate posted. Note: Pho and Sushi Menu. Sushi is no longer regularly offered, only on "special occasions". Sushi prep cooler is used to store bean sprouts and condiments for pho. Sushi prep area is mainly used for beverage preparation.