INSPECTION REPORT Health Protection ZDER-BMSST5

PREMISES NAME Japarrito		Tel: (604) 423-3139 Fax:
PREMISES ADDRESS 5 - 8910 University High St Burnaby, BC V5A 4Y6		INSPECTION DATE March 17, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Portioned meat soup cooling on counter in covered plastic containers Corrective Action(s): Ensure all hot food requiring cooling are rapidly cooled in open container with a combination of methods: 1. Small portioned, shallow containers 2. Ice wand 3. In ice bath 4. Regular stirring - release hot steam Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required routine cleaning: 1. Wire rack right of back prep cooler - sticky 2. Lower shelves under back prep tables - spills 3. Back spice shelf - food debris 4. Under 3 comp sink - food debris Corrective Action(s): Ensure the above areas are routinely cleaned within a 2 week period. All areas of kitchen must be cleaned to ensure high sanitation. Correction date: 3 days 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 *Ensure all handsinks are clear of obstruction -Front display cooler: 4 C (not over stocked - good) -Front sliding door cooler removed and replaced with under counter cooler: 3 C -Sushi prep cooler: 2 C -Prep cooler: 3 C -Walk in cooler: 3 C -Walk in freezer: -22 C -3 comp sink for manual dishwashing - plugs & bleach available -Hot holding unit: 64 -68 C -Miso soup: 71 C -Rice: 67 C -No signs of pest activity noted during inspection -100 ppm chlorine sanitizer solution available with wiping cloths in bucket and labeled spray bottles -All counters/ food contact surfaces sanitized hourly -Observed proper thawing practices during inspection -Food protected from contamination - covered, off the ground. Scoops stored in sanitary manner. Raw meats stored under or separate from ready to eat foods in walk in cooler. -Permit posted