INSPECTION REPORT Health Protection DNGG-CNEPMC

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE January 25, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Remove old/ non operational kettles and blender from the premises. Corrective Action(s): - Remove and discard all items not required for the food premises operation. Old appliances that are no longer operation properly must not be kept on the premises. [Correction Date: 31-Jan-2023] Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # JCRH-AYDUDZ of May-02-2018 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: -Mop sink in back is currently obstructed. Clean dishes on dishwasher rack are currently stored on top of mop sink and table is blocking sink. Correction: -Remove dishes/dish rack as this is not a suitable location and mop sink must be available for use. Re-organize dishwashing area to allow for adequate storage for dishes. Remove table so that mop sink is not obstructed and to allow for increased space in dishwashing area. [Correction date: 9-May-2017] Code 302 noted on Routine inspection # JFEN-BM4UTH of Feb-24-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Final rinse of the dishwasher reaching 54C - 71C at the plate. 2) Bleach solution for wiping cloths @ > 200 ppm chlorine. Correction: 1) Dishwasher must have a final rinse of at least 71C at the plate, at all times, for sanitizing purposes. Note gauge is reading > 82C during the final rinse. Dishwasher needs to be repaired to ensure 71C is reached at the plate during the final rinse. Only use take out containers. Current dishes in the dishwasher must be sanitized at 100 - 200 ppm chlorine in the 2 -compartment sink for at least 2 minutes and then air dry. Manual dishwashing sign is posted. 2) Remix bleach solution for wiping cloths to ensure 100 - 200 ppm chlorine.

Comments

- Required cleaning in kitchen and storage room has been completed. Continue to work on regularly maintaining a higher level of sanitation throughout the premises. **Clean and defrost chest freezer and upright freezer. Remove heavy ice accumulation to allow for adequate cold air circulation.