INSPECTION REPORT Health Protection JCRH-CBJS2Z

PREMISES NAME Sasaya Korean Tofu Hot Pot & Bubble Tea Special Stop Restaurant		Tel: (604) 433-3652 Fax: (604) 515-7658
PREMISES ADDRESS 7538 Royal Oak Ave Burnaby, BC V5J 4K1		INSPECTION DATE February 11, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Annie Chen		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General sanitation satisfactory. - Hot and cold running water supplied to warewashing sinks and handsinks - Handsink in kitchen and sinks in front drink preparation area supplied with liquid soap and paper towel for handwashing. - Coolers were operating at acceptable temperatures (4C or colder) and freezers were maintaining products in a frozen state: - Beverage Air 2 door cooler (kitchen) 4C - Maytag domestic fridge/freezer (kitchen) 4C/-17C - Chest freezer (kitchen) -18C - Frigidaire chest freezer (front) -14C - Upright freezers (front) -19C; -18C - Cooler (front) 3C - Single glass door unit (drink service area) 4C - 4 door fridge/freezer 4C/-14C - Hot holding temperatures of potentially hazardous foods were adequate (60C or higher) - Eggs 68C,Corn 68C, pork 73C, soup 63C - Cooked rice in rice cookers 70C (kitchen) 68C (front) - High temperature dishwasher was operational and met required sanitizing temperature. Final rinse measured 73C at dish surface with min/max thermometer - Bleach sanitizer solution present in bucket with wiping cloths. Concentration measured 100ppm chlorine. - Interior of ice machine appeared cleaned/maintained. Operator reported it was recently replaced. Ice scoop stored in sanitary location outside of ice bin. - In use scoops/serving spoons stored in ice water. *Ensure in use scoops/spoons are cleaned and sanitized every 4 hours (or replaced with clean ones at that frequency) - Food in storage (coolers, freezer, dry storage) covered/wrapped and protected from contamination. Uncooked meat products stored away from ready to eat products. - No signs of pest activity noted at time of inspection. Screen door in place at back door to kitchen. - Operator present and has valid Foodsafe level 1 certificate (valid until March 2023)