INSPECTION REPORT Health Protection RWOG-CRFTCF

PREMISES NAME Jeju Sushi		Tel: (604) 726-7472 Fax:
PREMISES ADDRESS 220 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE May 2, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kwangjo Cho		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Items such as chopped cabbage and other vegetables stored at room temperature. Corrective Action(s): Items such as these must be maintained at 4C or colder. Otherwise these are only allowed at room temperature for 2 hours before being discarded - these must NOT BE RETURNED TO THE COOLER. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Rice scoop stored in room temperature water. 2) WIping cloths stored directly on counter - no measurable sanitizer detected. Corrective Action(s): 1) Store rice scoop in ice water. Change out ice when melted. Wash and sanitize rie scoop and container every four hours. 2) Wiping cloths must be stored in sanitzer solution when not in use. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands at sushi bar hand sink. Corrective Action(s): Gloves are single-use items and cannot be adequately washed this way. Remove old gloves, wash hands properly and put on anew pair of gloves. Clean hands are better than dirty gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up in kitchen area. Corrective Action(s): Clean and sanitize kitchen. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Cardboard noted throughout facility 2) Tape used to repair broken plastic containers. Corrective Action(s): 1+2) Remove cardboard and/or tape. Use only surfaces that are waterproof, easy to clean and smooth. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Staff stated that an upper unit flooded approximately four months ago. Ceiling tiles are warped or askew in the kitchen, exposing insulation. Corrective Action(s): Repair ceiling. Violation Score: 5

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water > noted one chef with good handwashing practices - sanitizer measured 200ppm chlorine - dishwasher reached 73C at final rinse cycle - facility states that the crab for its raw dishes are salt-water, not fresh-water crab - receipts available for salmon and tuna sashimi - ensure these are frozen to sashimi standards (-20C for 7 days, or -35C for 15 hours by SUPPLIER) - staff stated ice shaver machine is no longer used - remove from facility - note: accessible washroom is blocked with junk - ensure that you are compliant with bylaws and regulations regarding the availability of an accessible washroom Note: Facility does not have receipts for flounder sashimi advertised in their menu. Staff stated they had no more flounder in the facility and item will be removed from menu. Staff indicated that flounder sashimi noodles were served during April 1-16 2021 as a "special event." Facility is not approved to serve flounder as per Correction Order issued in February of 2018. Temperatures: Kitchen - two door cooler: 4C - small prep cooler (side dishes): 4C - prep table: 4C - smaller prep table: 4C - soup prep table: 2C - undercounter cooler by back door: 4C - walk-in cooler: 3C - walk-in freezer: -21C - hot held rice cabinet: 60C - rice cooker: 65C Sushi Bar Area: - water cooler: 7C (only water, no potentially hazardous foods) - drinks cooler: 3C - sushi display coolers: 4C - drawers underneath sushi work top: 3C - under counter cooler: 4C - counter top freezer: -17C - chest freezer in office: -25C