INSPECTION REPORT Health Protection ABAI-AGCVPZ

PREMISES NAME Jo Ju Tofu Hotpot		Tel: (604) 297-0371 Fax:
PREMISES ADDRESS 4544 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE December 5, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhuo Wen Zhou		NEXT INSPECTION DATE
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: Total Score = 46

Critical Hazards: Total Number: 6

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature and discarded at time of inspection: pot of cooked/cooled bittermelon, container of soaking tofu, container of soaking vermicelli, container of eggs, container of pearls for bubble tea (exceeding two hours at room temperature). Internal temperatures approx 12C to 21C. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C or less at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a container of soup broth at room temperature on the ground beside the cook line. This issue has been noted on previous reports. Internal temperature approx 30C. The soup broth was discarded at time of inspection. Corrective Action(s): Ensure all hot potentially hazardous foods are stored at 60C or higher. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): After discarding the temperature abused foods, staff member placed the pots in the mop sink. Corrective Action(s): Do not store any food equipment (clean or dirty) in the mop sink. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Did not detect any sanitizer in dish washer 2. Sanitizer in food preparation area wash too strong (ie. bleaching out the test strip) 3. Several wiping cloths were stored on the food preparation counters Corrective Action(s): 1. Repair dish washer so it sanitizer properly (50ppm chlorine rinse) 2. Ensure sanitizer solution is maintained at 100ppm 3. Keep all wiping cloths stored in sanitizer solution when not in use to prevent microbial growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel available at hand wash station in the food preparation area. Corrective Action(s): Ensure paper towel is replaced immediately after in runs out. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Noted employee wash hands and return to cookline without drying with paper towel. Corrective Action(s): Ensure staff wash hands properly. Wash with warm water and hand soap, lather for 30 seconds and rinse with clean warm water. Dry hands with paper towel and use paper towel to turn off the taps. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Large pot of soup broth was stored on the ground beside the cookline at room temperature. This issue has been noted on previous reports. Corrective Action(s): Keep all foods stored off the ground at all times. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator is keeping soup broth used for vegetarian and seafood hot pot stored at room temperature and thought that time tracking for pearls at room temperature is two hours. Corrective Action(s): Operator to submit updated food safety plans in order to continue serving this items. Immediately remove this items from the menu and discontinue processing/serving them. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted in dry storage area. Operator did not recognize that they were mouse droppings. Corrective Action(s): Clean up all droppings and obtain the services of a professional pest control company to come in monthly to monitor for activity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hood ventilation system has heavy grease buildup and was suppose to be cleaned in August (as per cleaning schedule maintenance sticker). Corrective Action(s): Have hood ventilation system cleaned. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted duct tape on the inside of the chest freezer beside the cookline. Corrective Action(s): Remove duct tape from chest freezer. All equipment is to be smooth, non absorbent and washable. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Did not detect any sanitizer in low temperature dish washer. Corrective Action(s): Have dish washer fixed so it is able to sanitize properly (50ppm chlorine sanitizer rinse required for low temperature dish washers). Violation Score: 3

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

Comments

All coolers 4C or less (walk in cooler, prep cooler unit, domestic refrigerator...etc) Freezers - 19C to -22C Hot holding of spicy tofu, soup and rice all higher than 60C. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container.