INSPECTION REPORT Health Protection JCRH-BEMU4D

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE August 1, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE August 08, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Clean dishes were being dried in the mop/utility sink. This is unacceptable. The mop sink is considered dirty and can contaminate clean/sanitized dishes. - Large cutting board stored with one end on the floor. Clean food contact equipment must be stored in a clean location. Corrective Action(s): - Operator was directed to remove all dishes from the mop sink and re-wash and sanitize them. Do not store clean dishes in the mop sink. Store clean dishes on a clean surface away from any sources of contamination. - Operator was directed to wash and sanitize cutting board and store on shelving. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): - 2 foldable tables and one wooden table with microwave on it were present in the back dishwashing and mop sink area restricting access to the mop sink to dispose of mop water and not allowing for adequate space for dishwashing. Tables were being used for cooking of personal meals. Corrective Action(s): - Remove all three tables, induction burner, microwave and rice cooker. This area is only to be used for dishwashing and disposal of mop water in mop sink. No food prepation in this area for public or personal consumption. [Correction date: today] *Food preparation is only permitted in front area where there are food prep surfaces and access to handwashing sink *Food storage is to be only within front service area or storage room. Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Raw pork was being thawed at ambient temperature. This is an unacceptable practice. Exterior pieces measured 14.4C and interior pieces 5.5C (measured with probe thermometer) Corrective Action(s): - Operator was directed to discard raw pork. Thaw foods in the cooler or under cold running water. All portions of the product must maintain at 4C or colder during the thawing process. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease accumulation noted in the area surrounding the enclosed deep frying unit including the wall behind and shelving/cart below. Wooden table which was adjacent to deep fryer unit was saturated in grease and one side was not sealed. - Grease soiled newspaper, cardboard and tablecloths were present in the deep frying/tempura area. - Grime noted on floor adjacent to 2 compartment warewashing sink and hot water tank - Duct tape noted affixed to counter behind 2 compartment sink (handwashing). Duct tape is soaked with moisture and has grime on it. This is an unacceptable surface in a food premises. Surfaces must be durable and capable of being washed and sanitized. Corrective Action(s): - Remove all grease soiled items from the premises. Do not use these items to cover surfaces. Clean surfaces at sufficient frequency to prevent accumulation. - Remove unsealed wooden table which is saturated in grease from the food premises. - Clean up all surfaces in deep frying area. - Thoroughly clean floor adjacent to hot water tank to remove grime. - Remove duct tape from counter. [Correction date: today] *Sanitation within the deep frying area has been a repeated issue. Further sanitation issues within this area will require this equipment and type of cooking to be removed from and not permitted in the premises. Violation Score: 15

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

Comments

- Hot and cold running water liquid soap and paper towel present at 2 compartment sink in food preparation area for handwashing. *Relocate paper towel roll/dispenser closer to handwashing station. - All coolers were operating at acceptable temperatures (4C or colder) and freezers maintaining product in a frozen state: - Sliding door cooler at 4C - Prep table cooler 1C - Countertop sushi cooler 3C - Fridge/Freezer 1C/-12C - Chest freezer -15C - Upright freezer -13C - Hot holding of rice, miso soup was >60C - Bleach sanitizer solution present with wiping cloths stored in it. Operator reported he changes the solution twice daily. *Ensure cutting boards are cleaned and sanitized at least every 4 hours. - High temperature dishwasher final rinse measured 74.3C at dish surface which is adequate to sanitize dishes. - Operators have completed Foodsafe level 1 and hold valid certificates. Certificates present/posted. - Health permit posted. A significant amount of cleaning was completed at the time of the inspection to address violations above. Additional cleaning and organization is needed to ensure premises and equipment are maintained in a sanitary manner that allows for the safe handling of food. All surfaces must smooth, washable and used for the intended purpose.