INSPECTION REPORT Health Protection DSEA-AWZUHK

PREMISES NAME Japolo Sushi		Tel: (604) 420-8978 Fax:
PREMISES ADDRESS 218 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE March 19, 2018	TIME SPENT 1 hour
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Raw bean sprouts stored in water measuring 10 degrees C. missing ice Corrective Action(s): ensure that bean sprouts are stored <4 degrees C at all times. keep on ice Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: Raw meats stored above vegetables in the walk-in cooler. Corrective Action(s): Dedicate a bottom shelf to raw meats and ensure that all raw meats are below ready to eat foods and vegetables Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food build up observed in the following areas; -on the handles of the rice cooker -around the 2 compartment sink (above and below) -tiles around grill area Corrective Action(s): Clean the above noted areas. recaulk and repaint around the 2 compartment sink and dishwashing sink. due: 1 month Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), kitchen prep cooler (2C), sushi cooler (3C), and sushi bar cooler (1C) measured < 4 degrees C =Upright freezer (-18C), kitchen chest freezer (-19C and -19C), and storage room chest freezer (-18C) measured < -18 degrees C =Miso soup hot holding (67C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Bleach sanitizer solution at 100 ppm chlorine available in spray bottles and buckets =Dedicated prep sink available for food preparation =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 note: replace the light bulb in the walk-in cooler with a brighter bulb