INSPECTION REPORT Health Protection JSAS-C48TDT

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 22, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hak Gyu Choi		NEXT INSPECTION DATE June 29, 2021
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Kitchen 3 door cooler - raw vegetables stored beside raw meat products. Corrective Action(s): Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Storage room cooler 6-8 C Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 3

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

Comments

Handwashing facilities maintained. 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) Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) 3 door upright cooler 3 C, sushi prep cooler 4 C, sauce warmer 60 C, curry warmer 64 C, beef warmer 60 C front rice warmer 63 C, grill prep cooler 2 C, front prep cooler 3 C beverage cooler 9 C (no PHF), sauce hot holding on grill 76 C storage room: chest freezer -10 C COVID-19 Safety Protocols - COVID-19 Safey Plan in place - Mask protocol in place, staff observed wearing facial masks - High touch point disinfection schedule in place - 1000 ppm chlorine (20 ml bleach / 1 liter water) used as surface disinfectant (contact time 1 minute) - Protective barrier installed at point of sale - Health screening for staff in place