INSPECTION REPORT Health Protection 251923

PREMISES NAME Japolo Sushi		Tel: (604) 420-8978 Fax:
PREMISES ADDRESS 218 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE May 11, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 25, 2021
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bean sprouts soaked in water in a tupperware probed to be 16.2 deg.C. Corrective action: sprouts have been linked to bacterial contamination and storing > 4 deg.C can cause bacterial growth. Move sprouts to cooler. If necessary, leave out smaller portions in ice water to maintain 4 deg.C or colder. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rather than being disarded at the end of day, acidified sushi rice is stored in the cooler, warmed up the next day and allowed to cool down to room temerature for use again. Corrective action: if using sushi rice again, it must be reheated to 74 deg.C and hot held or used as an igredient. Otherwise, prepare smaller portions of sushi rice and discard leftover at end of day. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket under back sink had no chlorine. 0ppm detected. Wiping cloths not submerged. Corrective action: staff re-made solution during inspection. Ensure sanitizer solution is available at all times, must be 100-200ppm for chlorine. Wiping cloths should be submerged when not in use. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels for both front of house and kitchen hand sinks were not in a dispenser or within arms reach. Corrective action: ensure paper towels are in the dispenser and within arms reach from handsink. This will ensure proper handwashing takes place. Corrective Action(s):

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Opened can of condensed milk that required refrigeration after opening was left on the counter. - Rice scoopers stored in lukewarm water that was changed daily according to operator. - Eggs stored on top shelf in walk-in cooler on top of produce and other ready to eat foods. Corrective action: - Ensure condensed milk is stored in cooler once opened. Discussed taking smaller portions for rush hours. - Ensure rice scoopers are stored in an ice bath changed every 2-4 hours or sooner if ice cubes have melted. - Move eggs to designated shelf. ensure they are not stored on top of produce or ready to eat foods to avoid cross-contamination. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Flies and fruit flies observed near back prep area Corrective action: ensure the premise is free of pests that may contaminate food. Consider pest control devices if problem persists/worsens. Cleaning up sourrounding food debris will help to minimize pests/flies in the area. Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the following areas: - Grease and oil buildup on sides of cooking equipment - Food debris under dishpit, dishwasher prep table at back and behind chest freezers. - Sticky floors by back shelving unit with sushi rice acidifying solution. Corrective action: clean all above mentioned areas. Ensure even hard to reach areas are frequently cleaned to prevent buildup of food debris and attracting pests. Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Several spray bottles in kitchen area were not labelled. Corrective action: ensure all spray bottles (especially those containing chemicals) are clearly labelled to identify the contents. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score:

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

Comments

This inspection done by an EHO student. Routine - Walk in cooler: 2 deg.C - Stand up freezer: -17 deg.C - Chest freezer (short): -19 deg.C - Chest freezer (long): -20 deg.C - Prep cooler: 4.2 deg.C undercounter, 4.5 deg.C insert level - Rice warmer: 68 deg.C - Miso soup: 74 deg.C - Sushi display cooler: 4 deg.C - Front prep cooler: 3 deg.C - Beverage cooler: 2 deg.C - Sushi rice pH: 4.0 as per test strips. - Low temperature dishwasher: 40ppm chlorine detected at plate. - Meat slicer on site was broken and to be replaced according to operator. - Vent hood service is overdue; next service date noted as April 30, 2021. - Handsinks supplied with hot and cold water and liquid soap. (See above violation regarding paper towels). - Reviewed cleaning procedure for large broth pot. Reminded operator to follow cleaning with a sanitizing step before next use. COVID-19 Control Measures - COVID-19 safety plan on site - Signage posted: mask wearing, physical distancing, symptoms list. - Hand sanitizer available for customers - High touch surfaces disinfection 2x daily - Bleach available on site for high touch disinfection * Requires 1000ppm solution = 20mL bleach + 1L water - Staff all wearing masks * Report written off site due to COVID-19 and emailed to operator.