INSPECTION REPORT Health Protection 229864

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 November 28, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Hak Gyu Choi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # 229866 of Nov-21-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) Multiple wiping rags in use, left on work surfaces without any sanitizer residual. All wiping rags in use must be stored in dilute bleach sanitizer (100 ppm chlorine) 2) Slicer covered with food debris from previous day use. Food equipment must be thoroughly cleaned and sanitized after use. Corrected during inspection. 3) Staff failing to correctly clean and sanitize food utensils multiple times during inspection. All food equipment/utensils are to be cleaned using warm water and detergent, then rinsed in warm water, and soaked in sanitizer for 2 minutes, then air dryed. 4) Use of Quat sanitizer spray is to discontinue while using dilute bleach sanitizer as mixing different sanitizers may create undesired chemical reactions.)

Comments

Violations 205, 206 & 401 corrected all teriyaki sauce kept hot over 60 deg. C all soup/sauces kept over 60 deg. C on burners, burners turned on reviewed safe thawing - ensure food stays cold 4 deg. C or less in cooler or under cold flowing water. wiping rags kept in 100 ppm chlorine sanitizer. slicer in sanitary condition Quat spray sanitizer removed. required cleaning completed. chemicals stored away from food. kitchen handsink accessible.