INSPECTION REPORT Health Protection LKIM-BVXNL6

PREMISES NAME Jo Ju Tofu Hotpot		Tel: (604) 297-0371 Fax:
PREMISES ADDRESS 4544 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE December 2, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhuo Wen Zhou		NEXT INSPECTION DATE December 23, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 67

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Multiple Violations: 1) Seaweed and hair found at back of ice machine - CORRECTED DURING INSPECTION - Ice dumped into sink for disposal. 2) One solitary rodent dropping found in container of rice - CORRECTED DURING INSPECTION - Rice discarded. . Corrective Action(s): Both containers are to be cleaned and sanitized with 200ppm Chlorine IMMEDIATELY. . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple items of food out of cooler unit during lunch. Food items measured to be at temperatures of 7-16 degrees Celsius. CORRECTED DURING INSPECTION - food items transferred to cooler unit. . Corrective Action(s): Use insert cooler for potentially hazardous food items. Food items need to be stored in cooler unit at temperatures of less than or equal to 4 degrees Celsius. DO NOT store potentially hazardous food items on counter for indefinite periods of time "during lunch rush". . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: 1) Facility lacked sanitizer upon entry of EHO - CORRECTED DURING INSPECTION - while EHO was searching for sanitizer solution owner prepared solution (200ppm Chlorine) 2) Dishwasher reached 0ppm Chlorine. The container storing sanitizer solution was empty. This has been a violation in the past with previous inspector. CORRECTED DURING INSPECTION - The sanitizer solution was changed during inspection. The EHO required the owners to REWASH ALL DISHES through the dishwasher IMMEDIATELY. Owner continued to rewash all dishes during inspection. . Corrective Action(s): Both of these violations are COMPLETELY UNACCEPTABLE. The facility is required to have made sanitizer solution and tested the dishwasher with chlorine test strips (which were available on site) PRIOR TO THE START OF FOOD PRODUCTION. Fines/Closure Orders will be occurring if this is a repeat violation. . Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Only hand sink in kitchen blocked. Lid from pot, soap dispenser and sink plug all found in bottom of sink. Broom handle blocking sink access. CORRECTED DURING INSPECTION - EHO removed all items to wash hands. . . Corrective Action(s): Do not block handsink. The kitchen handsink is required to be freely available at all times and should be USED FREQUENTLY. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple Violations: 1) Raw meat stored above ready to eat food items (cabbage and cooked meat). 2) Scoop for rice stored in room temperature water. 3) Personal items found scattered throughout front bubble tea area. Vitamins, mail, etc found on food contact surfaces. 4) Scoops left in open bags of dry goods. Scoops should not remain in dry storage bins or bags as the handles have the potential to fall into dry food items. 5) Dry goods stored in open bags and one open container found in back area. This area has rodent infestation currently occurring. . Corrective Action(s): . 1) Raw meat needs to be allocated to designated lower space in cooler unit. Either utilize one entire rack or have space at bottom of one rack. The raw meat needs to be stored below any read to eat food items. This violation has been discussed in previous inspections with other inspectors. 2) Scoop for rice needs to be stored in water at temperatures less than or equal to 4 degrees Celsius. Utilize ice water to ensure this temperature is achieved. 3) This space is designated for food production. Remove all items not necessary for food production. 4) Scoops should be used once then washed in dishwasher. 5) Ensure all dry goods are transferred to dry storage bins with proper fitting lids. Lids must be tight fitting and on top of food items at all times. . Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Improper thawing observed. Raw meat observed to be thawing in sink. CORRECTED DURING INSPECTION - cold water bath provided for raw meat. . Corrective Action(s): Owners both have Food Safe Level one training. Review methods for proper thawing in Food Safe book. Potentially hazardous food items MUST be thawed at temperatures of equal to or less than 4 degrees Celsius OR in the microwave. . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in back storage room. . Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Have traps set. . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following places: 1) Grill vents (need to be cleaned weekly NOT MONTHLY as stated by owners. Monthly is not frequently enough) 2) Shelves throughout as grime has accumulated 3) Front bubble tea area - clean and organize 4) Area next to walk in cooler. Spider found amongst lids. 5) Back storage room requires major cleaning and organizing. 6) Walk in cooler unit requires major cleaning and organizing. . . Corrective Action(s): Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard used in space to protect top of grease interceptor. Cardboard should not be used as a shelf. It is an absorbent material that can not be adequately cleaned and sanitized. . Corrective Action(s): Remove all cardboard from facility. Do not use cardboard to line shelves. Cardboard is not clean and can not be cleaned. Use shelving material for top of grease interceptor. . Violation Score: 3

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

Comments

COMMENTS - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Two functional sink plugs available for use observed - Back door closed during inspection - Light covers in place - Cooler handles and seals in good sanitary condition - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC Safety plan available onsite for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - Restaurant is recording first names and phone number records of patrons and keeping for 30 days NOTE: Although the restaurant is taking names, the last names of patrons are not being recorded. Ensure both first and last names are recorded. If patrons are unwilling to provide phone number an email address is sufficient according to the Food and Liquor Serving Premises Order. NOTE: Two of the tables are far too close to other tables. Remove the two tables indicated by the EHO on site during inspection.