INSPECTION REPORT Health Protection ZDER-BGEVK5

PREMISES NAME Japolo Sushi		Tel: (604) 420-8978 Fax:
PREMISES ADDRESS 218 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE September 27, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoopers stored in room temp water which is changed once a day. Corrective Action(s): Ensure all scoopers or food (bean sprouts) sitting in water is maintained changed every 2 hours and is an ice bath. Change water when ice cubes melt or when it has been 2 hours or sooner. Correction date: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning hard to reach areas - behind cooking line, under shelving, in corners. Corrective Action(s): Ensure all hard to reach areas are routinely cleaned to prevent food debris accumulation. Correction date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Vinyl floor in front of cooking line is peeling heavily. Long rolled up rubber mat available but not currently in use. Corrective Action(s): Ensure your floor is smooth, durable, easy to clean and non-absorbent. The rubber mat meets these standards. Use the rubber mat and cover the old vinyl flooring. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottles noted in kitchen without labels. Sanitizer appears as clear liquid in transparent spray bottle. Corrective Action(s): Ensure all chemical containers or spray bottles are labelled with its contents. Correction date: immediately Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Owner holds expired FOODSAFE Lv. 1 Cert. Corrective Action(s): Ensure certification is valid - take refresher or retake course. Correction date: 1 month Violation Score: 1

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

Comments

Routine: Kitchen: Handsink fully stocked with hot and cold running water, liquid soap and paper towel *Ensure all supplies are replenished right away after use Sanitizer pail below handsink ~ 200 ppm chlorine with wiping cloths Sanitizer (unlabelled) spray bottle ~ 100 ppm (*violation noted above) All hot holding on grill top > or = 60 C. Miso soup 70 C. Rice warmer 64 C. Prep cooler insert level: prawn 4 C; under compartment 3 C. Walk-in cooler 3 C. Standup freezer -16 C. Chest freezer (by boiler) -18 C. Low temperature dishwasher ~ 50 ppm chlorine detectable; test strips available. Reviewed deli-slicer cleaning procedures with cook, no concerns noted. Front: Handsink fully stocked with hot and cold running water, liquid soap and paper towel Sushi display 2 C. Under compartment 4 C. Beverage display 3 C. Dry storage chest freezer -19 C No signs of pest activity.