INSPECTION REPORT Health Protection KLIU-CH6U7X

PREMISES NAME Pokerrito (Dawson St)		Tel: (604) 299-6994 Fax:
PREMISES ADDRESS 4152 Dawson St Burnaby, BC V5C 4B1		INSPECTION DATE August 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehoon Hyun		NEXT INSPECTION DATE 3 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 = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Noted improper glove usage by food handlers when preparing ready to eat food. Handwashing did not take place before putting on gloves. Corrective Action(s): Discussed proper glove usage with operator. > Glove usage does not replace handwashing. Hands must be cleaned and sanitized before donning gloves as well as after removing them. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted under the 2 compartment sink and prep cooler #4. Corrective Action(s): Remove food debris from above mentioned areas, then sanitize as per your sanitation plan. > Maintaining a sanitary food prep environment will help to prevent the presense of pests such as rodents or flies. Date to be corrected by: immediately. Violation Score: 3

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

Comments

Routine Temperature controls: > Prep cooler #1: 2.7C > Prep cooler #2: 1.1C > Standup cooler #3: 2.8C > Prep cooler #4: 2.6C > Freezer: -18C > Beverage cooler: 5C (non-PHFs only) > Hot held beef bulgogi: 80C > Rice cookers (1 white rice, 2 brown rice): at or above 60C > Temperature logs are maintained and recorded 2 times daily. General: > Handsink supplied with hot+cold water, liquid soap and paper towels. **Facility is still waiting for a wall-mounted paper towel dispense. Until it arrives, there must be an adequate supply of paper towels readily available at the sink. > High temperature dishwasher achieved final rinse temperature of 73.9C at the plate. > EcoLab Sink + Surface Cleaner and Sanitizer is in use at 2 compartment sink - required concentration range verified on site with test strips. > Sink plugs available. > 100ppm bleach solution also available for food contact surfaces - wiping clothes are submerged in solution when not in use. > Cutting boards are cleaned and sanitized at least every 4 hours. > Noted good thawing practices of frozen food in coolers. > Sushi rice pH was 4.0. Leftover sushi rice at the end of the day is discarded. > Rice scoop is stored in container outside of rice cookers. > Dry goods are stored in pest proof bins. Note: please ensure your Health Permit is posted in a conspicuous location visible to the public. Signature not obtained due to COVID protocols. Report printed and reviewed with operator on site.