INSPECTION REPORT Health Protection NTRG-BAVU7W

PREMISES NAME Steve's Poke Bar		Tel: (604) 559-7653 Fax:
PREMISES ADDRESS 8931 Cornerstone Mews Burnaby, BC V5A 4Y7		INSPECTION DATE April 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nguyen Huynh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two large containers of chopped salmon: batch 1: 9.3C/10.2C; batch 2: 8.5C. Batch started at 11:30 am (time-stamp), finished cutting at about 1pm; time of inspection 3pm. Air temperature of fridge at 1.9C. Temperature re-measured at 9.9C/8.4C (batch 1), 6.0C/7.0C (batch 2) by end of inspection time. Batch 1 discarded at time of inspection. Batch 2 (asked to separate into two containers) and not to store at bottom of cooler (appeared that no proper air circulation to bottom). Monitor the temperature again in half hour. If temperature does not drop to 4C or below, must discard. Corrective Action(s): Violation Score: 15

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 Comments: -All handsinks had with hot and cold running water available, liquid soap and paper towels -Coolers: Vegetable prep cooler, top: seaweed 4C, and bottom (= or <4C) Protein prep cooler, top: salmon 4 C; bottom: = or <4C Beverage display 18 C --> no potentially hazardous food stored - okay. True fridge 1.9C (air), Ahi 4.1C, -Hot holding: rice warmer 60 C. -Standup freezer -17C. -Quat sanitizer bottle and dispenser~ 400 ppm detectable. -High temperature dishwasher 76.6C, staff has a thermometer to check temperature at plate -No signs of pest activity noted. -Discussed proper procedure for cleaning ice machine. Ice must be removed prior to cleaning. -All staff have valid Food Safe Certificate *Ensure to have copy of Food Safety Plan and Sanitation Plan on-site.