INSPECTION REPORT Health Protection JSAS-CYETKN

PREMISES NAME Koya Japan (Metrotown Centre)		Tel: (604) 433-7764 Fax: (604) 925-8939
PREMISES ADDRESS 329 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 11, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hak Gyu Choi		NEXT INSPECTION DATE December 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 44

Critical Hazards: Total Number: 5

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Sushi rice pH 4.5 - 5.0, temp 31 C Corrective Action(s): Product discarded. Prepare and test sushi rice to ensure pH less than 4.2 Use pH test strips to test rice pH. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): California rolls stored on prep counter, internal temp 21 C Container of raw prawns on prep counter 9 C Corrective Action(s): Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Washed pots stored on the floor under stove cooking equipment. Food stored in together with sanitized dishware on dishwashing sinks drainboard. Cutting board set-up in front of handsink station. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags left on sushi prep counter without any detectable sanitizer residual. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Repeat violation: back handsink filled with dishware, obstructing staff from washing their hands. Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following locations: - on shelving above sushi prep counter - corner adjacent to front grill on top, along electrical cords - on top of vent filters stored under ice machine Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 2 sunrise poultry bins in kitchen used for food preparation - containers are oversized and do not fit within 3 compartment sink to be suitably cleaned and sanitized. Corrective Action(s): Remove both bins from premise. All food containers / utensils are to fit within sink compartments. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front open top prep cooler 7 C Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 3

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

Comments

Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. 3 compartment sink correctly set-up for manual dishwashing (Sanitizing sink 100 ppm chlorine) Dilute bleach sanitizer containers (100 ppm chlorine) 3 door upright cooler 1 C sauce warmer 76 C, curry warmer 77 C, front rice warmer 68 C, grill prep cooler 4 C, beverage cooler 1 C, sauce hot holding on grill 63 C storage room: chest freezer -22 C, upright cooler 1 C