INSPECTION REPORT Health Protection JFEN-BM4UTH

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE February 24, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE February 26, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Final rinse of the dishwasher reaching 54C - 71C at the plate. 2) Bleach solution for wiping cloths @ > 200 ppm chlorine. Corrective Action(s): 1) Dishwasher must have a final rinse of at least 71C at the plate, at all times, for sanitizing purposes. Note gauge is reading > 82C during the final rinse. Dishwasher needs to be repaired to ensure 71C is reached at the plate during the final rinse. Only use take out containers. Current dishes in the dishwasher must be sanitized at 100 - 200 ppm chlorine in the 2 -compartment sink for at least 2 minutes and then air dry. Manual dishwashing sign is posted. 2) Remix bleach solution for wiping cloths to ensure 100 - 200 ppm chlorine. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Grease and dirt build - up on floor and shelving in kitchen and dishwashing area. 2) Grease and dirt build-up on cloth curtains into dry storage area. Corrective Action(s): 1) These areas need to be washed and sanitized. Follow your sanitation plan. 2) Curtains need to be washed and maintained in a sanitary manner at all times or removed from premise. Violation Score: 3

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

Comments

Coolers @ < 4C Hot holding @ > 60C *thermometers present *temperatures checked daily Liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *review best glove use practices with staff. Gloves do not replace handwashing Bleach on-site for sanitizing surfaces utensils and equipment *100 - 200 ppm *test strips available on-site *Manual dishwashing sign posted Ensure all food contact surfaces are washed and sanitized as needed or at least once every 4 hours while in use e.g. knives, cutting boards, tongs, scoops Noted good food storage practices in coolers