INSPECTION REPORT Health Protection KLIU-CADUVW

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE January 5, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE January 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chopped salad items stored on top of inserts in prep cooler measured above 4C (chopped lettuce 12C, slices of lettuce 13C). According to last routine inspection, these items should be tossed and replaced every 3 hours. At the time of inspection, it had been 3.5 hours since opening and items have not been tossed. Operator claimed leftover items are often reused for staff lunch however container of chopped lettuce was put back into the 2 door cooler behind food items served for customers. Correction: all leftover insert items that have not been kept under refrigeration and remain after 3 hours must be discarded and replaced with FRESH ingredients. Items that will be re-used for staff lunch must be stored separately from food used for service. Chopped lettuce was relocated to domestic fridge in storage room. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 3 knives stored in red tupperware container under tempura station appeared visibly soiled in oil and bits of tempura batter. Staff stated these knives are used for cutting vegetables. Corrective Action(s): Clean and sanitize these knives again. Relocate these knives and other food contact equipment/utensils so that they are protected from contamination while not in use. Date to be corrected by: January 7, 2022. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): > Bucket containing bleach sanitizer solution for back of house measured only 10ppm chlorine. > Spray bottle containing bleach solution for front of house measured >200ppm chlorine. Correction: both solutions were remade at time of inspection to measure 200ppm chlorine. Wiping clothes should be kept submerged inside sanitizer bucket when not in use. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): > 1 styrofoam box of delivered seafood stored on the floor in storage room. **THIS IS A REPEAT VIOLATION. Correction: all delivered food shipments must be stored at least 15cm off the floor or moved immediately to their respective cold storage (cooler or freezer). > Rice scoops were stored in room temperature water next to rice cooker. Correction: rice scoops must be stored dry or on ice at 4C or below. Water was emptied at time of inspection. Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: > Metal shelving rack next to tempura station - grease and food debris. > Floor around tempura station - food debris. > Dry goods area - spilled flour. Corrective Action(s): Clean and sanitize above mentioned areas. Maintaining sanitation will help to prevent attracting pests. Date to be corrected by: January 7, 2022. Violation Score: 3

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

Comments

Routine Temperature Controls: > Sushi display cooler: 2C > Prep cooler: 2C (see violation regarding insert level items) > 2 door cooler: 3C > Beverage cooler: 5C (non-PHFs only) > Chest freezer: -21C > Domestic fridge/freezer: 2C/-18C > Standup freezer: -11C (all items were in frozen state) **This freezer requires defrosting. There is heavy ice buildup on the shelves that is preventing adequate air flow to maintain -18C inside. > Rice warmer: 61C > Miso soup: 70C > Teriyaki sauce: 60C General: > Handsink and washroom sink supplied with hot+cold water, liquid soap and paper towels. > High temperature dishwasher achieved final rinse temperature of 73C at the plate. > Overall storage of food in cold storage satisfactory. All items are covered. > No signs of pests at time of inspection. COVID protocols: > Facility is offering table service, asking for proof of vaccination. > Please ensure physical distancing is maintained. > All staff on site are masked. Signature not obtained due to COVID protocols. Report reviewed with staff on site.