INSPECTION REPORT Health Protection ZDER-BHXVLS

PREMISES NAME Japarrito		Tel: (604) 423-3139 Fax:
PREMISES ADDRESS 5 - 8910 University High St Burnaby, BC V5A 4Y6		INSPECTION DATE November 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sushi, baby octopus, shark fin and sashimi double stacked in front display outside the cold air blanket of cooler and noted at 8 C 2. Storing cooked chicken in prep cooler above inserts - noted at 17 C Corrective Action(s): 1.Ensure the air holes in the display cooler are not blocked and the sushi is not stacked above cold air blanket. Re-organize display cooler and discard any food stored above 4 C for over 2 hours. 2. Ensure all food stored outside the prep cooler are re-located back into the cooler under 4 C after the meal rushes. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer spray bottle not functioning as intended 2. Dirty wiping cloths noted on counters through out prep stations Corrective Action(s): Ensure at least 100 ppm chlorine solution is available to sanitize food contact surfaces as needed in back prep areas. Sanitizer buckets of 100 ppm chlorine solution made up during inspection at 3 stations with wiping cloths. This solution must be changed/replenished every 4 hours or when solution appears dirty. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Plastic bowl used as scooper in flour bulk food bin 2. Ice scooper stored under ice in ice machine 3. Tea beverage stored in ice machine 4. Raw chicken in container stored above bucket of salad sauce in walk in cooler Corrective Action(s): -Ensure all scoopers have handles and is stored outside food. -Do not store any items in the ice machine. -Ensure all raw proteins (chicken) are stored below or separate from any ready to eat foods (salad, sushi ingredients) Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Splatter on outside of bulk food bins and soy sauce buckets 2. Black filth accumulation on the floor under shelving, sinks and equipment Corrective Action(s): Ensure there is routine clean up of all sections of the kitchen to prevent build up. Correction date: 2 weeks Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice building up on pipes in walk in freezer in unit and outside of unit by the back janitor sink. Corrective Action(s): Ensure there is routine defrosting done with the walk in freezer to prevent ice build up. Correction date: 1 month Violation Score: 3

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

Comments

Routine: -Handsinks fully supplied with hot & cold water, liquid soap and paper towel -Front display cooler: 8 C (*violation noted above) -Front sliding door cooler: 13 C (non-PHFs stored in unit - will be replaced by new unit) -Sushi prep cooler: 3 C -Prep cooler: 3 C -Walk in cooler: 4 C -Walk in freezer: -14 C -3 comp sink for manual dishwashing - plugs & bleach available -Hot holding unit: 62 -64 C -Miso soup: 68 C -Rice: 70 C -No signs of pest activity noted during inspection -Observed proper thawing practices during inspection -Permit posted Note: -Relocated large prep table and 1 prep table - no concerns -Added self contained deep frier unit - with own fire suppression system -Owner looking into adding a commercial dishwasher - will consult professional and talk to FHA