INSPECTION REPORT Health Protection JFEN-AENV7B

PREMISES NAME Koya Japan (Metrotown Centre)		Tel: (604) 433-7764 Fax: (604) 925-8939
PREMISES ADDRESS 329 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 12, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hak Gyu Choi		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No buckets with bleach solution for wiping cloths provided in the kitchen or front service area. Corrective Action(s): Provide buckets of bleach solution (100-200 ppm chlorine - 1/2 teaspoon bleach for 1 litre of water) for the wiping cloths in the kitchen and front service area. Solution must be changed at lease every 2 hours while in operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meats stored above other food items in cooler in kitchen area. Corrective Action(s): Ensure raw meats and seafoods are stored below other food items in cooler. Violation Score: 3

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

Comments

-coolers at or below 4C -hot holding at or above 60C -thermometers on-site for checking temperatures -liquid soap and paper towel provided at handsinks -review best handwashing practices with staff -reminder: gloves do not replace handwashing *replace battery / repair paper towel dispenser at handsink in kitchen area -bleach on-site for sanitizing surfaces, utensils and equipment -manual dishwashing sign posted -chlorine test strips available on-site -provide measuring cup for bleach when manual dishwashing in 3-compartment sink to ensure 100-200 ppm chlorine. Water line already provided on outside of sink. -general sanitation and organization is good -pest control services on-site weekly -no signs of pests noted at time of inspection