INSPECTION REPORT Health Protection JSAS-CMRSJV

PREMISES NAME Koya Japan (Metrotown Centre)		Tel: (604) 433-7764 Fax: (604) 925-8939
PREMISES ADDRESS 329 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE January 4, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hak Gyu Choi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice spatulas stored in container of stagnant water. Corrective Action(s): Utensils in use are to be stored on ice or in a clean, dry container. Operator replaced water with ice at time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wheeled cart for pop syrup boxes - mouse droppings observed on bottom level of cart. Corrective Action(s): Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Used disposable gloves left on work counters. Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) 3 door upright cooler 3 C, sushi prep cooler 1 C, sushi rice pH 4.0 - 4.5 sauce warmer 68 - 74 C, sauce pot 64 C front rice warmer 61 C, grill prep cooler 2 C, front prep cooler 3 C beverage cooler 0 C (no PHF), sauce hot holding on grill 65 C storage room: chest freezer -10 C, upright cooler 1 C