INSPECTION REPORT Health Protection ANAN-BGTU4B

PREMISES NAME Jeju Sushi		Tel: (604) 726-7472 Fax:
PREMISES ADDRESS 220 - 4501 North Rd Burnaby, BC V3N 4R7		INSPECTION DATE October 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) IkJoon Kang		NEXT INSPECTION DATE October 17, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Salmon used for sashimi and sushi is not sushi grade. Corrective Action(s): You MUST freeze the salmon to below -20 degC for at least 7 days before using it for sushi/sashimi. Or you can buy the fish sushi grade from the supplier. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice that has been preportioned and stored in a warmer in stainless steel containers is around 54 degC. Corrective Action(s): When hotholding rice, it must be stored at 60 degC or higher at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: The cutting board used for cutting seafood has a lot of deep cuts in it and is completely brown in color. Corrective Action(s): Resurface/replace the cutting board. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 1) Mice droppings observed along the shelf of the sushi prep area and under the piping along the bottom shelving; droppings observed in the dry storage room. 2)Fruit flies observed in the sushi prep area. Corrective Action(s): Remove all the items from the shelves and from the dry storage room and clean thoroughly with bleach and water solution (200ppm). Hire a pest control company and treat for mice and flies as discussed. Keep service reports on-site. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation needs improvement. There's grease buildup under and between the stoves in the kitchen. Corrective Action(s): Clean these areas; remove cardboard boxes that are being stored between the fryer and stove. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: There's not enough light in the sushi prep area. There's only 4 light bulbs on the track and one of them is out. Corrective Action(s): Install more lights along the track (at least 5) and ensure that all are working. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: There's a grill in the front sushi area (beside the upright cooler) that is not in use. The exhaust hood above has cobwebs and dust on it and the grill is not being used. Corrective Action(s): Remove the grill from the premises if it is not being used for the business. Clean this area. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the cooks had Foodsafe Level 1 certification. Corrective Action(s): In operator's absence, there must be at least one staff on-site that has foodsafe level 1 certification. Violation Score: 1

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

Comments

-All coolers are under 4 degC -Freezers are under -18 degC -Rice and soup are hot-held above 60 degC -Dishwasher rinse is at 73 degC -Handsinks are fully equipped. REFILL THE SOAP DISPENSER AT THE SINK BESIDE THE COOKING EQUIPMENT IN THE KITCHEN -200ppm bleach is on-site FOLLOW-UP ON OCTOBER 17, 2019 AT 11AM. ENSURE THAT THE OWNER IS HERE FOR THE INSPECTION.