INSPECTION REPORT Health Protection KMLN-AGDV4M

PREMISES NAME Spicy Stone		Tel: (604) 299-3663 Fax:
PREMISES ADDRESS 8915 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE December 6, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jooho Kim		NEXT INSPECTION DATE December 13, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Found partially made bento boxes with sushi rolls sitting at room temperature for more then 2 hours 2. Found sushi in display cooler to be 14 C for more then 3.5 hours Corrective Action(s): 1. Do not keep pre-made bento boxes on counter, keep inside cooler so they stay below 4 C until an order is placed. Discard items. 2. Discard sushi in display cooler, have cooler repaired or replaced so it is able to maintain sushi at or above 4 C at all times. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Found sanitizer in 3 compartment sink and bucket to be 50 - 100 ppm chlorine. Corrective Action(s): Ensure sanitizer is 1 tsp per litre water (100 - 200 ppm). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Found a large measuring cup in the hand sink. Corrective Action(s): Must keep hand sink clear of all equipment so it is easily accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found 2 buckets of frozen items on floor outside of cooler. Corrective Action(s): Must thaw food in the cooler, under running water or cook from frozen. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Found cardboard lining both the grease trap and shelves. Corrective Action(s): Remove cardboard from shelves as it is not an easily washable surface and can be a place for pests to harbour. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Found cold water on 3 compartment sink does not fully turn off. 2. Display cooler unable to maintaitn sushi at 4 C or colder Corrective Action(s): 1. Have faucet repaired so water shuts off completely. 2. Have cooler repaired or replaced so it is able to maintain 4 C at all times. CORRECT: Today Violation Score: 3

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

Comments

- Upright cooler was 4 C - Under counter cooler was 2 C - Prep cooler was 3 C - Both pop coolers were 14 C only non- potentially hazardous foods stored inside (i.e pop and water) - Freezer was - 18 C - Hot holding was 60 C or hotter - Hand sink had liquid soap, paper towel, hot and cold water - No Signs of pest activity noted during inspection - General sanitation is satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KMLN-AGDV4M
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: All items checked were in complaince
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment