INSPECTION REPORT Health Protection JKWK-BF4TGW

PREMISES NAME Lunchpia		Tel: (604) 299-2931 Fax:
PREMISES ADDRESS 103 - 3999 Henning Dr Burnaby, BC V5C 6P9		INSPECTION DATE August 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jong Hun Kim		NEXT INSPECTION DATE August 19, 2019
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Building was lacking in adequate supply of hot water. Sinks run out of hot water quickly and building technicians are currently applying repairs. Corrective Action(s): Adequate hot water supply is required for the operation of this facility. Correction required by next business day and as soon as possible. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. In freezer, raw sashimi salmon stored above bags of frozen bread and fruit. 2. Stacks of pop and bags of rice stored directly on the floor. Corrective Action(s): 1. Always store raw protein, like fish on bottom shelves and ready to eat foods like bread and fruits on top shelves. Correction required today. 2. Always store food products at least 15 cm off the ground on shelving. Violation Score: 3

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

Comments

2 hand sinks with liquid soap, paper towels and running water. 2 compartment sink in use. 200 ppm bleach sanitizer in use in spray bottles. Dishwasher final rinse at 75.9C at the plate per min/max thermometer. Premise is sanitary and free of pests. Fridge #1 3 degrees vegetables, #2 -9C salmon, Service cooler at 4C or below ham. Hot holding units at 60C or above. Sushi rice is hot held at 60C or above and discarded at the end of the day. Sashimi only served as a special on Tuesday and not everyday. Temperature monitors in use. Single service use items are sanitary. Restaurant and building is closed the next two days for the weekend. Building repairs taking place over weekend. Adequate hot water supply must be available for restaurant to operate.