INSPECTION REPORT Health Protection ANAN-AFTU3S

PREMISES NAME Jeju Sushi		Tel: (604) 726-7472 Fax:
PREMISES ADDRESS 220 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE November 18, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) IkJoon Kang		NEXT INSPECTION DATE November 25, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: As per Manager on-site, hirame sushi is served when ordered without a freezing step in between. Corrective Action(s): Provide paper work indicating where hirame is purchased and under what conditions. As per manager, hirame is imported from Korea. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) None of the sanitizer bottles had any sanitizer in it. This is NOT acceptable. 2) The slicer had not been cleaned. Corrective Action(s): 1) Ensure that the sanitizer bottles have bleach in it (1 ounce per gallon of water). Refresh the solution regularly. 2) Clean the slicer after each use. Violation Score: 15

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A thorough cleaning is required. Corrective Action(s): Clean under all the cooking equipment, clean all the food storage bins e.g. mayo and other sauce bins Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some of the dishwasher racks are quite worn out and are cracking and breaking apart. Corrective Action(s): Replace these racks with new ones. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) There's a missing light bulb in the ceiling lights in the front prep area. 2) The base of the tap is very loose at the handsink in the front service area. 3) The knob on the hot water tap is broken. Corrective Action(s): 1) Replace the bulb with the highest allowable wattage. 2) Afix the base of the tap at the front hand sink. 3) Fix/replace the broken knob. Violation Score: 5 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The new manager does not have Foodsafe Level 1 certification. No one else on-site could prove that they were FS level 1 certified. Corrective Action(s): You have until Dec. 31 to get FS level 1 certification. Every operator must be FS level 1 certified and in their absence at least one staff on duty must have that certification. Also, any manager on-site must be well versed on how things are supposed to be done in the kitchen as well. Properly train the on-site manager. Violation Score: 1

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

Comments

-Coolers are below 4 degC -Freezers are below -18 degC -Rice hot held at 74 degC -Soup hot held at 83 degC -Dishwasher rinse temperature was 77 degC at plate level -Hand sinks were fully equipped -Sushi rice tested using the litmus paper test. It appears to be around ph 4.0 A Follow-up Inspection will be conducted on Friday, Nov. 25th

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-AFTU3S
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: Foods audited met requirements
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