INSPECTION REPORT Health Protection DNGG-BRKUJT

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE July 15, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE July 22, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 75

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Foods prepared the previous day not properly cooled. - Internal temperature of the following food products that operator stated was prepared the previous day: - Insert of Chicken Karaage: 7-8 deg C - Large re-sealable bag of Takoyaki: 9 deg C - Insert of Prawn Tempura: 11-12 deg C - Insert of Yam and Prawn Tempura: 14-15 deg C - Insert of Yam Tempura: 13-14 deg C Corrective Action(s): - Discard above listed food items. [Correction Date: Immediately] - Proper cooling process reviewed with operator: - ≥60 deg C (HOT) to 20 deg C WITHIN 2 HOURS - 20 DEG c TO ≤4 deg C WITHIN 4 HOURS *Use a thermometer to monitor and verify food temperatures during cooling process. - Use the following methods to help facilitate quicker cooling for the above listed items: - Cool foods in smaller batches. - Use shallow pans. - Allow steam to escape. Do not stack hot containers of food inside cooler. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Dish rack used for clean dishes stored in mop sink. Corrective Action(s): - Clean food contact equipment must be stored in a clean location. The mop sink is considered dirty and can contaminate clean/ sanitized dishes. Wash and sanitize dish rack. - Do not store anything associated with clean dishes/ food equipment/ utensils in the mop sink. [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No sanitizer used on food contact surfaces. Wiping cloths not stored in 100-200 ppm chlorine bleach sanitizing solution. Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution. [Correction Date: Immediately] Note: Operator had made a bucket of 100-200 ppm chlorine bleach sanitizing solution; however, sanitizer was stored in dishwashing area and was not being used. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed food handlers wearing gloves between conducting different tasks (cleaning, raw food preparation, cooked food handling, wiping surfaces) without change gloves and/ or washing hands. Food handlers also using wiping cloths to "clean" gloved fingertips rather than changing gloves and washing hands. - At time of inspection (early to mid lunch service), premises had already been open and preparing food for a few hours; however, no used gloves in garbage cans observed. Corrective Action(s): - Glove use does not replace handwashing. - Vinyl and plastic food service disposable gloves must be changed and hands must be washed between different tasks and whenever hands become contaminated. - Review proper handwashing practices with all food handlers. [Correction Date: Immediately] Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Packages of raw meat in storage room cooler stored on shelf directly above lettuce. Corrective Action(s): - Re-organize storage practices. Store raw meat below, separately, and away from produce and ready-to-eat foods. [Correction Date: Immediately] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris, dirt, and grease accumulation noted on kitchen shelving and floor in dishwashing area. - Food debris and dirt accumulation noted in under and between shelving in dry storage area. - Grease and food debris accumulation noted in the area around the countertop deep fryer and oven. Corrective Action(s): - Thoroughly clean above noted areas. [Correction Date: July 22, 2020] Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Duct tape used to connect plastic piece to sauce ladle handle. - Elastics used to hold papertowels to knife and utensil handles. Corrective Action(s): - Surfaces of food utensils must be smooth, non absorbent, and easily cleanable. - Remove duct tape, extra plastic pieces, papertowels, and rubber elastics from utensils. - Replace utensils if they are no longer in good repair and/ or obtain different utensils that better fit the needs of the operation. [Correction Date: July 15, 2020] Violation Score: 3

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

Comments

- Handwash station provided with hot and cold running water, liquid soap, and papertowels. - Coolers (sliding door cooler, prep table cooler, sushi display cooler, storage room fridge) operating at acceptable temperatures (≤ 4 deg C). Note: Operator states that sushi display cooler is emptied and turned off at the end of the day. Ensure that unit is turned on and unit temperature is ≤ 4 deg C before using at the start of the day. - Freezers (chest freezer, upright Danby freezer), fridge freezer) maintaining food product in a frozen state. Ensure that freezer units maintain temperatures ≤ -18 deg C. - Hot Holding Units maintaining hot food (miso soup, teriyaki sauce, rice) at acceptable temperatures (≥60 deg C). - High Temperature Sanitizing Dishwasher: 74.7 deg C at dish surface. - 100-200 ppm chlorine bleach sanitizing solution present. - FOODSAFE LEVEL 1 requirements satisfied at time of inspection. **A Follow-Up Inspection will be conducted. Ensure that all outstanding violations are addressed and corrected by noted correction dates. COVID-19 PRECAUTIONS: **Refer to https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus for updates to ORDERS issued by the Provincial Health Officer (Pursuant to Sections 30, 31, 32, and 39(3) of the Public Health Act).** Provincial Health Officer ORDER Issued May 14, 2020 to all EMPLOYERS: - Employers are required to establish a COVID-19 Safety Plan. - Resources for developing a COVID-19 Safety Plan are available at https://www.worksafebc.com 1. You must post a copy of your COVID-19 Safety Plan on your website, if you have one, and at your workplace so that it is readily available for review by workers, other persons who may attend at the workplace to provide services and members of the public. 2. You must provide a copy of your COVID-19 Safety Plan to a health officer or a WorkSafeBC officer, on request. - Premises is not offering dine-in options at this time. Take-out only. - Markings on floor to remind patrons about physical distancing. - COVID-19 education signs posted at entrance and inside premises.