INSPECTION REPORT Health Protection JCRH-CM5UWH

PREMISES NAME Pokerrito		Tel: (778) 945-0864 Fax:
PREMISES ADDRESS 7368 Market Crossing Burnaby, BC V5J 0A2		INSPECTION DATE December 15, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lee Wing Chun		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 Yes
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): No corrections entered

Comments

- Premises and equipment maintained in sanitary condition. - Hot and cold running water supplied to handsinks and warewashing sinks - Liquid soap and paper towel present were present at handsinks in food preparation/service area. - Coolers and freezer were operating at required temperatures (4C or below, -18C or below): - 2 door reach-in freezer -22C - 2 door reach-in coolers (adjacent to freezer) 1C, 4C - 2 door reach-in cooler (across from microwave) 4C - Line cooler (right unit) 2C - Line cooler (left unit) 3C - Beverage cooler 3C Note: 2 door worktop cooler not in use - Food stored in coolers and freezer was well organized and protected from contamination. Containers were tightly wrapped/covered and labelled with dates. - Rice cookers/warmers were maintaining cooked rice at >60C - brown rice 67C, white rice 62C - Observed food safe thawing practices being used. Frozen products were being thawed in cooler. - Quats sanitizer solution present in spray bottle and from dispenser at 2 compartment sink was at acceptable concentration (200ppm). - Dishwasher operational. 100ppm chlorine detected on dish after cycle. - Test strips (chlorine and quats) present for checking food contact surface sanitizer dishwasher sanitizer levels. - Reviewed storage of in use utensils (ie. rice scoops) - to be stored in food product (with handle not in contact with food),in ice water or hot water >60C or on clean portion of prep surface and utensils are to be cleaned and sanitized at least every 4 hours. - Dry storage room well organized with all items stored on shelving. - No signs of pest activity present at time of the inspection. - Washroom available for staff/public was maintained with liquid soap and paper towel for handwashing. One washroom is not in use and was being used for additional storage (non-food items) - Foodsafe requirement met at time of the inspection. Shift Manager present has completed Foodsafe level 1.