INSPECTION REPORT Health Protection SSZO-CT9UEL

PREMISES NAME Pokerrito (Dawson St)		Tel: (604) 299-6994 Fax:
PREMISES ADDRESS 4152 Dawson St Burnaby, BC V5C 4B1		INSPECTION DATE June 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehoon Hyun		NEXT INSPECTION DATE 5 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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): It is observed dressings/sauces are left out at room temperature until bottles are empty. These include sauces such as mayo, wasabi mayo, and umami (soy, egg yolk, lemon, sugar, vinegar). Staff indicated no lab testing has been done to show these perishable sauces can be left out at room temperature for an extended period of time. Corrective Action(s): Discard the three mentioned sauces, keep sauces refrigerated, and get lab tested. Contact head office for more information on the sauces, as these are not mentioned in the food safety plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: An unopened bucket of ginger is observed storing on ground. Corrective Action(s): All products (food or non-food) must be stored at least 6 inches above ground to facilitate cleaning and for pest monitoring. Violation Score: 3

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

Comments

Undercounter 2-door cooler: 3.9oC Prep cooler (veggie): 3.8oC Prep cooler (topping): 2.4oC Single door stand up cooler: 3.4oC Beverage/dessert cooler: 3.0oC 2-door stand up freezer: -21.6oC White rice: 68oC and 63.2oC Brown rice: 63.6oC Fish: 63.6oC and 69.4oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer in bucket is noted at 100ppm chlorine Sink and surface sanitizer is in place also - concentration is detected 200-700ppm Test strip is present to test sink and surface cleaner concentration Note: 1. Hole is noted on one ceiling tile where security camera is located at the back food preparation area. This has been mentioned last report to have ceiling tile replaced. Replace ceiling tile to prevent potential pest entry. 2. Pick one chemical/sanitizer to use for this facility, do not use both to avoid potential mixing of chemicals.