INSPECTION REPORT Health Protection JSAS-AZHQZH

PREMISES NAME U Grill		Tel: (604) 435-2320 Fax: (604) 325-6012
PREMISES ADDRESS 312 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE June 7, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) James Paik		NEXT INSPECTION DATE 6 Months
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 Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 containers of cooked teriyaki sauce container fresh vegetables stored at room temperature overnight. Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops in use stored in stagnant water. Corrective Action(s): Do not store food utensils in stagnant water, store utensils in use in a dry container or on ice. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and debris collecting on floor in corners / hard to reach areas: under dishwashing sinks, under rice cooker counter, under cooking burners, in front retail area in corners around cooler units. Mouse droppings on floor next to beverage cooler. 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) after cleaning. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): soya sauce jugs kept for reuse. Corrective Action(s): Containers are not suitable for resuse, discard containers and use suitable containers intended for reuse that can be easily cleaned and sanitized. Violation Score: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 77 C achieved. rice cookers 83 C, 84 C, 68 C right 2 door cooler 3 C, left 2 door cooler 0 C, beverage cooler 4 C front display cooler 2 C, rice warmers 74 C, 63 C Note: Foodsafe certificates issued prior to 2013 will expire as of July 29, 2018.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JSAS-AZHQZH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment