Fraser Health Authority



INSPECTION REPORT
Health Protection
JFEN-BM6QQG
PREMISES NAME
Joy Sushi		Tel: (604) 558-4010
Fax:
PREMISES ADDRESS
4248 Dawson St
Burnaby, BC V5C 0B8		INSPECTION DATE
February 26, 2020		TIME SPENT
0.68 hours
OPERATOR (Person in Charge)
Mansu Park, SunYoung Kim		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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
No
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 # JFEN-BM4UTH of Feb-24-2020
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1) Final rinse of the dishwasher reaching 54C - 71C at the plate.
2) Bleach solution for wiping cloths @ > 200 ppm chlorine.
Correction: 1) Dishwasher must have a final rinse of at least 71C at the plate, at all times, for sanitizing purposes. Note gauge is reading > 82C during the final rinse. Dishwasher needs to be repaired to ensure 71C is reached at the plate during the final rinse. Only use take out containers. Current dishes in the dishwasher must be sanitized at 100 - 200 ppm chlorine in the 2 -compartment sink for at least 2 minutes and then air dry. Manual dishwashing sign is posted.
2) Remix bleach solution for wiping cloths to ensure 100 - 200 ppm chlorine.
Comments

Broken dishwasher has been replaced with a new high temperature dishwasher.

high temperature dishwasher @ > 71C at the plate during the final rinse
@ > 82C at the gauge during the final rinse

*Ensure hot water tank is able to keep up with the demand of the dishwasher. Monitor the gauge of the final rinse cycle regularly throughout the day.

Reminder: Do not stack spoons etc. in a bowl on top of dishes in the dishwasher. There should be a single row of dishes and utensils on the rack to ensure proper washing and sanitizing.

Cleaning required from previous report still to be completed.