INSPECTION REPORT Health Protection DSEA-AVGRLJ

PREMISES NAME Spicy Stone		Tel: (604) 299-3663 Fax:
PREMISES ADDRESS 8915 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE January 29, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jooho Kim		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Rice being reheated in hot holding cabinet. product measured 25C internal. Corrective Action(s): Product moved and reheated in microwave. Do not use hot holding units for reheating foods. Ensure that foods are reheated quickly to 74 degrees C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishware washed in the morning was not washed using a sanitizing step. Corrective Action(s): Dishware re-washed. Ensure that all dishware is always washed, rinsed, then sanitized using the 3 compartment sink method. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution not available at the time of inspection. Corrective Action(s): Ensure that sanitizer solution is always made fresh daily before starting any food handling. Operator made sanitizer solution; measured 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), prep cooler (2C), undercounter cooler (1C), and sushi grab and go cooler (4C) measured < 4 degrees C =Upright freezer measured -19 degrees C =Rice hot holding (78C) and teriyaki sauce (75C) measured > 60 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location