INSPECTION REPORT Health Protection KLIU-C4NTPP

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE July 6, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE July 13, 2021
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fried tempura stored in 2 door cooler had a surface temperature of 33C. Operator stated the item was prepared an hour prior to time of inspection. - Tempura was removed from cooler. Ensure all cooked items are cooled down to 20C within 2 hours before relocating to cold storage. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1 box of produce and 1 styrofoam box of seafood was stored on the floor in storage room upon arrival to inspection. Operator stated the items arrived just prior to inspection. - All received items must be stored at least 15cm off the floor and into their appropriate storage immediately upon arrival. Boxes were moved during inspection. Corrective Action(s): Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas were noted to require cleaning: - Spilled flour around dry storage bins - Food debris on floor near tempura station and dishpit area - Food splatter noted on walls by 2 compartment sink and hot water tank Corrective Action(s): Clean and sanitize above noted areas to avoid attracting pests. Date to be corrected by: July 13, 2021 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor behind and around dishpit area appeared worn out. Tiles appear as if they are starting to lift from the floor. Corrective Action(s): Please ensure the floors are made of smooth, non-porous material to facilitate cleaning and avoid any pooling of waste water. Date to be corrected by: July 20, 2021 Violation Score: 1

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

Comments

Routine - Handsink supplied with hot + cold water, liquid soap and paper towels - Bleach sanitizing solution measured 100ppm chlorine - High temperature dishwasher reached final rinse temperature of 71.3C - 2 door cooler: 4C - Prep cooler: 4C, insert level: 10C (leftover items in inserts are tossed after 3 hours following lunch rush, then replenished) - Sushi display cooler: 0C - Chest freezer: -21C - Danby freezer: -14C (all items in solid state) - Estates fridge: 2C, freezer: -10C (all items in solid state) - Rice warmers: 77C and 71C - Miso soup: 68C - Teriyaki sauce: 63C - Overall storage of food in cold storage satisfactory - Dry storage satisfactory. All items stored off the floor. - No signs of pests at time of inspection - Staff on site have valid FOODSAFE Note: please ensure cooked foods are adequately cooled following the cooling curve. Use probe thermometer on site to verify temperatures. - 60C --> 20C within 2 hours - 20C --> 4C within 4 hours