INSPECTION REPORT Health Protection SSZO-CZRVJE

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE January 23, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE January 30, 2024
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two containers of tempura are observed storing at room temperature. No time tracking is implemented. Corrective Action(s): Potentially hazardous foods such as tempura must be kept hot over 60oC once cooked. Since this facility has no capacity to add a hot holding unit, tempura must be made to order. Tempura discarded. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sliced cucumber at sushi prepartion counter is noted without time tracking, storing at room temperature. 2. Domestic cooler is measured to be 6.7oC (air temperature). Food internal temperature (tofu) is measured at 5.8oC. Corrective Action(s): 1. Potentially hazardous foods (ie. sliced cucumber, green onions, etc) must be stored in cooler once processed. Sliced cucumber discarded. 2. Do not use cooler until it can maintain food at 4oC or less. 4 packages of tofu, and two containers of sauces discarded. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Only one sanitizer bottle is present, at sushi preparation area. No sanitizer is present at deep fryer area. Corrective Action(s): Provide a sanitizer spray bottle for each food preparation area. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Domestic cooler in storage room is too warm, at 6.7oC. Corrective Action(s): Staff has turned down the knob in cooler. Cooler temperature is now at 1.8oC. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Foodsafe for sushi chef has expired, in 2023. Corrective Action(s): At least one staff on duty must be Foodsafe certified. Sushi chef must take Foodsafe again. Violation Score: 1

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

Comments

2-door sliding cooler: 3.2oC 2-door prep cooler: 3.6oC Display cooler: 3.0oC 1-door domestic cooler: 6.7oC **see violation above Chest freezer (front): -20oC Domestic freezer: -13oC Chest freezer (storage room): -22.4oC 1-door stand up freezer (storage room): -15oC Rice: 65oC and 85oC Sauce: 61oC Soup: 72oC pH for sushi rice: 4.5 Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satifactory No signs of pests at time of visit Dishwasher final rinse reaches 74.2oC onp plate, as per min-max thermometer Bleach sanitizer in spray bottle is noted at sushi preparation area and at least 100ppm chlorine is detected Note: 1. Ensure mop sink is clear of any items. Hanging a colander on mop sink is still not allowed. 2. As mentioned in the inspection report above, facility has no capacity to add a hot holding unit for tempura items. In addition, facility has a ventless deep fryer and a small food preparation area for tempura. Going forward, tempura must be made to order. No advance preparation of tempura is allowed in facility.