INSPECTION REPORT Health Protection ZDER-CEKPMJ

PREMISES NAME Japarrito		Tel: (604) 423-3139 Fax:
PREMISES ADDRESS 5 - 8910 University High St Burnaby, BC V5A 4Y6		INSPECTION DATE May 11, 2022	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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Cutting boards nearly completely black 2. Wiping cloths available on counter - dry. Sanitizer spray bottles only available near food prep areas and coolers Corrective Action(s): Ensure all food contact surfaces are sanitized and maintained in good condition. 1. If any cutting board, food contact surfaces or dishware is unable to maintain its original color and condition it must be replaced or repaired or discarded. The cutting boards may need to be planed down to remove the grooves that trap the moisture and allow for growth and make it difficult to sanitize. Do not use cutting boards that can not be sanitized (get back to original color). 2. Ensure sanitizer is available in buckets to allow wiping cloths to soak in solution. Do no leave wiping cloths on counters (dry). Sanitizer in spray bottles are not ideal when trying to sanitize surfaces around open food in prep areas or stored in open prep coolers. Sanitizer is buckets are more controlled. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat in large bowl stored above full box of Romaine lettuce in walk in cooler. Corrective Action(s): Ensure all raw bloody meats are stored under / separate from ready to eat foods. Re-organize food storage. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Tamagoyaki (cooked egg omelette) thawing at room temp 2. 3 packages of frozen prawns thawing at room temp Corrective Action(s): Ensure all food requiring thawing is done in a controlled manner: 1. Overnight in cooler (next day use) 2. Under cold running water (same day use) 3. Or equivalent Minimize room temp thawing of food items. Violation Score: 1

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 -Undercounter (front) cooler: 3 C -Sushi prep cooler: 2 C -Prep cooler: 3 C -Walk in cooler: 4 C -Walk in freezer: -20 C -3 comp sink for manual dishwashing - plugs & bleach available -Hot holding unit: 64 -68 C -Miso soup: 71 C -Rice: 72 C -No signs of pest activity noted during inspection -100 ppm chlorine sanitizer solution available with wiping cloths in labeled spray bottles -Observed proper thawing during inspection (*violation noted above) -Permit posted