INSPECTION REPORT Health Protection KLIU-CKRQUV

PREMISES NAME Pokerrito (Dawson St)		Tel: (604) 299-6994 Fax:
PREMISES ADDRESS 4152 Dawson St Burnaby, BC V5C 4B1		INSPECTION DATE November 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaehoon Hyun		NEXT INSPECTION DATE November 04, 2022
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths for sushi prep table had 0ppm chlorine residual and were not submerged in sanitizer solution at time of inspection. Corrective Action(s): Discussed with staff on site, wiping cloths must be submerged in sanitizer solution and ready to use at all times. At time of inspection, sanitizer bucket was stored in the back of the house next to dishwashing area. Suggested to staff to move this bucket to the front of the house, or prepare another smaller bucket for the food prep area. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink was not supplied with liquid soap or readily available paper towels. Corrective Action(s): This is the only handsink in this facility - it must be readily available for handwashing at all times which includes running hot+cold water, liquid soap and paper towels. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Improper glove usage observed. A pair of gloves were left on the counter at start of inspection in a way that indicated they were taken off to be used again. > This is a repeat violation from the first routine inspection. > Continued violations may result in further progressive enforcement such as ticketing. Corrective Action(s): Discussed with staff - gloves are SINGLE USE only. Do not reuse gloves after taking them off. > Handwashing must take place before putting gloves on AND after removing them. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Rice scoops were stored in a container of room temperature water. Corrective Action(s): Discussed with staff - rice scoop must be stored in ice or dry (no water at all). This is to prevent the growth of Bacillus cereus spores that can be found in rice. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 2 chewed holes in the ceiling panel directly above the washroom door inside the washroom. Corrective Action(s): Seal the holes or replace ceiling panel to remove potential entry points for pests. Date to be corrected by: November 4, 2022. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in, but not limited to the following areas: > Under the freezer: food debris. > Washroom: mouse droppings along the edges of the floor, nearby the mop sink and around the washroom sink. > Cooler #3: mouse droppings in the corner behind the cooler and behind items leaned up against the wall next to the cooler. Corrective Action(s): Remove droppings, clean and sanitize the premises as per your sanitation plan. > Monitor for rodent activity. > A professional pest control company contract must be in place should there be apparent signs of rodent activity moving forward. Date to be corrected by: November 4, 2022. Violation Score: 9

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

Comments

Routine Temperature controls: > Cooler #1: 2.2C > Cooler #2: 0.1C > Cooler #3: 4C > Cooler #4: 1C > Freezer: -21C > Beverage cooler: 2.8C > All hot held items measured at or above 60C (white rice, brown rice, bulgogi beef) > Sushi rice held at room temperature. General: > Running hot+cold water available. > 200ppm bleach sanitizing solution available for food contact surfaces. > Premises has EcoLab's Sink + Surface Cleaner and Sanitizer installed at the 2 compartment sink but are not using it for sanitizing equipment, utensils or food contact surfaces. > Sink plugs available. > Dishwasher achieved final rinse temperature of 72.9C at the plate. > Health permit is on site - please ensure it is displayed in a location that is clearly visible to customers. Note: observed use of a blow torch to "finish off" bulgogi beef and other proteins. The premises does not have a hooded ventilation system. Do not use the blow torch until consultation with the Fire Department.