INSPECTION REPORT Health Protection JSAS-CFUS9G

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 June 29, 2022	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	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags in use in back kitchen had no sanitizer residual detected. Wiping rag sanitizer reservoir in front service area 0 ppm chlorine. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cabinet space below front ice bin has debris and moisture build-up. Corrective Action(s): Clean area to remove all debris. Eliminate source of moisture build-up Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Large cooking pot on stove is oversized to fit within 3 compartment sinks for cleaning and sanitizing. Corrective Action(s): Discontinue use of oversized pot and remove from premise. All cooking ware is to be sized according to sink compartment size to allow item to be completely submerged for diswashing purposes. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) 3 door upright cooler 1 C, sushi prep cooler 2 C, sauce warmer 62 C, curry warmer 65 C, rice cooker 75 C, rice warmer 60 C front rice warmer 64 C, grill prep cooler 2 C, front prep cooler 1 C beverage cooler 4 C (no PHF), sauce hot holding on grill 80, 64 C storage room: chest freezer -10 C, upright cooler 0 C