INSPECTION REPORT Health Protection JCRH-AYDUDZ

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE May 2, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE May 09, 2018
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 = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Small container of shrimp tempure and yam tempura noted at room temperature. Shrimp was 22C. Yam was 21C. Operator reported it was prepared for the lunch rush. Time of inspection was 2:55pm. Operator/staff unsure how long it had been at room temperature. Corrective Action(s): -Operator was directed to discard product. In future, only prepare small quanitities which will be used quickly. Potentially hazardous foods must be stored at 4C or colder or 60C or hotter. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: -Mop sink in back is currently obstructed. Clean dishes on dishwasher rack are currently stored on top of mop sink and table is blocking sink. Corrective Action(s): -Remove dishes/dish rack as this is not a suitable location and mop sink must be available for use. Re-organize dishwashing area to allow for adequate storage for dishes. Remove table so that mop sink is not obstructed and to allow for increased space in dishwashing area. [Correction date: 9-May-2017] Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Dirt/grime noted on floor along edges of items stored on the floor (ie. oil containers, buckets) -Food debris noted on floor near hot water tank. -Build-up noted on handles to line cooler. Corrective Action(s): -Remove all moveable items from the floor and thouroughly clean the entire floor paying particular attention to hard to reach areas. Organize shelving to allow for storage of items off of the floor to facilitate cleaning. -Scrub handles of cooler to remove build up. Regularly clean handles and recommend using sanitizer to wipe throughout the day. [Correction date: May 9/18] Violation Score: 9

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

Comments

-Hot and cold running water, liquid soap and paper towel present for handwashing. -Refrigerated storage functioning and adequate temperatures: -Line cooler 2C (below) 4C (inserts) -Sushi display cooler 2C -Sliding door cooler 3C -Beverage cooler 4C -Domestic cooler (storage room) 3C -Freezers functional and maintaining food in a frozen state: -Upright freezer (storage room) -11C *Some ice build up. Defrost to prevent ice accumulation. -Domestic freezer (fridge/freezer unit) -19C -Chest freezer -21C -Hot holding temperatures were >60C -Cooked rice (rice cooker) 71C -Miso soup 67C -High temperature dishwasher functional and met sanitizing temperature requirement. Final rinse at dish surface was 77C -Sanitizer solution present with wiping cloth stored inside. 100-200ppm chlorine detected in solution. Ensure food contact surfaces are wiped every 4 hours (minimum) -No signs of pest activity noted at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AYDUDZ
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:
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