INSPECTION REPORT Health Protection DNGG-CN6V9W

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE January 17, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE January 24, 2023
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 = 27

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Imitation crab meat used for sushi rolls at sushi prep area not stored in cold holding equipment. - Internal temperature of imitation crab meat: 14C to 15.7C - Operator states that tray of meat is taken out whenever there is an order; however, food was not being prepared at the time observation was made. Corrective Action(s): - Discard tray of imitation crab meat. [Correction Date: Immediately] - Cold potentially hazardous foods (Cold PHFs) must be stored/ displayed ≤4C. - If cold PHFs are required for preparation, only keep a portion out to last maximum 2 hours. Unused portions that have been out for longer than 2 hours must be discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Rice scoop used for scooping rice for orders was stored in a wet container containing food debris at ambient temperature. Corrective Action(s): - Wash and sanitize rice scoop immediately. [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 walls, equipment, shelving, and floor between deep fryer and dishwashing area. - Food debris and dirt accumulation noted under and behind equipment and shelving in both kitchen and storage room areas. Corrective Action(s): - Thoroughly clean above noted areas and all other hard to reach areas. [Correction Date: 24-Jan-2023] Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: - Bottle of Pine Sol cleaner store among sauces and food containers on top shelf in storage room. Corrective Action(s): - Cleaning agents and chemicals and non food items must be stored separately and away from food items. [Correction Date: Immediately] Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Large amount of used grocery bags, plastic bags, used single use containers, old appliances (kettles, electrical cords, blenders, old microwave, weighing scales) are stored in storage room and unused food containers. Corrective Action(s): - Remove and discard all items not required for the food premises operation. Old appliances that are no longer operating properly must also be removed. [Correction Date: 24-Jan-2023] - Removing all unnecessary items will provide more shelving space to properly and safely store food. - Removing clutter will also allow for better access to clean hard to reach areas as well minimize potential pest harborage. Violation Score: 3

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

Comments

- Handsink and staff washroom sink have hot and cold running water, liquid soap, and papertowels. - Coolers are operating at acceptable temperatures (≤4C): sliding door cooler (3C); sushi display cooler (4C); storage room fridge (3C); prep table cooler (2C) - Freezers are maintaining food product in a frozen state: chest freezer (-20C); Danby freezer (-12C); fridge freezer (-11C) **Regularly clean and defrost freezers and remove heavy ice build up to allow for adequate cold air circulation. - Hot Holding Units are maintaining hot food (miso soup, rice, sauce) at acceptable temperatures (≥60C). - Whole salmon in Styrofoam packaging in storage room. Ice not yet melted, surface of fish <4C. Operator states that fish was delivered shortly before the inspection. **Ensure that cold potentially hazardous foods are processed as soon as possible after delivery and stored in cold holding equipment. Cold potentially hazardous foods must be maintained ≤4C. - Cooked vegetable and prawn tempura in display cooler: 13C to 18C. Operator states that tempura was cooked and placed in cooler an hour before the inspection. Proper cooling procedures reviewed with operator. Cooked foods must be cooled down as follows: - ≥60C (HOT) to 20C within 2 hours - 20C to ≤4C (COLD) within 4 hours - High Temperature Sanitizing Dishwasher: 73.7C at dish surface. Minimum Wash and Rinse temperatures achieved per unit data plate. - 100-200 ppm chlorine bleach sanitizing solution available for sanitizing food contact surfaces. Wiping cloths stored in sanitizing solution between uses. - FOODSAFE requirements satisfied at time of inspection.