INSPECTION REPORT Health Protection RWOG-BD5TVW

PREMISES NAME D&J Sauerkraut Fish		Tel: (778) 397-9955 Fax:
PREMISES ADDRESS 105 - 6462 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE June 14, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yating Jin		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some cold potentially hazardous foods still stored outside coolers: - rice cakes - toppings for dishes - cut daikon radish stored beneath stove unit again Corrective Action(s): All potentially hazardous foods must be kept at 4C or colder. Do not take foods out of the unit for the entire service period, then return them to the coolers. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer unavailable at time of inspection. Staff stated that it was thrown out because they were closed until dinner rush. Wiping cloths did not have any chlorine residue on them. 2) Dirty bowl was rinsed and then put away. Corrective Action(s): 1) Sanitizer must be available at all times and wiping cloths must be stored within when not in use. Sanitizer made at the time of inspection. 2) All dirty equipment must be washed, rinsed and sanitized before being put away. Bowl moved to dirty dishes to be washed with the next load. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Pots stored directly on the floor. 2) Phone, phone charger and keys stored on dishes Corrective Action(s): 1) Do not store any equipment directly on the floor. 2) Personal items must be stored away from food prep areas Violation Score: 3

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

Comments

- burner units must be on for all soups - no thawing meats - organization of cooler has improved - recommend that more staff take FOODSAFE Level 1 - http://www.foodsafe.ca/