INSPECTION REPORT Health Protection SSZO-CZSUUY

PREMISES NAME Pokerrito (Dawson St)		Tel: (604) 299-6994 Fax:
PREMISES ADDRESS 4152 Dawson St Burnaby, BC V5C 4B1		INSPECTION DATE January 24, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehoon Hyun		NEXT INSPECTION DATE February 07, 2024
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 = 10

Critical Hazards: Total Number: 2

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Two small bags of meat in hot holding unit appear to be frozen. The standard practice is to reheat in microwave from cooler then place in hot holding unit. It is indicated these two bags are taken out from freezer. Corrective Action(s): Reheat foods properly before placing foods in hot holding unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm is noted in sanitizer bucket. Sink and surface sanitizer is used. Corrective Action(s): Call for technician to check set up. In the meantime, bleach sanitizer is availabe and one bucket is made at time of visit. At least 100ppm chlorine is detected. Violation Score: 5

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

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

Comments

Health permit is posted 2-door prep cooler (toppings): 3.9oC 2-door prep cooler (fish): 3.8oC Undercounter 2-door cooler: 4.0oC Single door cooler (by washroom): 4.0oC 2-door stand up freezer: -17.0oC Rice: 68oC and 66oC Meat in hot holding unit: over 60oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing station General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Foods are stored in an organized manner Note: A table is placed perpendicular to start of assembly line, on the hallway. Each person going in and out of the kitchen needs to walk through tightly. Confirm with City if it is acceptable to place the table there, as it is blocking the hallway.