INSPECTION REPORT Health Protection ECAO-C3UTEW

PREMISES NAME Joyful Seafood Restaurant		Tel: (604) 436-2986 Fax:
PREMISES ADDRESS 150 - 5665 Kingsway Burnaby, BC V5H 2G4		INSPECTION DATE June 10, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yongbo Mo		NEXT INSPECTION DATE June 15, 2021
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods stored above the insert fill-line of the preparation cooler -temperature at 8 deg C for the fish Corrective Action(s): Discarded the foods. Do not store foods at insert level above the 2nd indented line of inserts Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple wet towels stored on kitchen counters Corrective Action(s): Store the wiping towels in the sanitizer solutions Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Some foods in main Walk-in cooler are double stacked without a barrier inbetween -Raw eggs stored above cooked foods in Walk-in cooler -Some foods not covered in main Walk-in cooler and Walk-in freezer Corrective Action(s): -Do not double stack food containers without a barrier inbetween -Store raw eggs / raw meats / raw seafoods below other foods -Cover foods to protect from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Some grease and food debris observed under cooking line woks -Upper shelves in the kitchen in front of the woks/deep fryers have not been cleaned for many months -filthy Corrective Action(s): -Clean and disinfect nightly under the cooking line woks -Organize all upper shelves in the kitchen -discard any unrelated materials for kitchen duties -clean and sanitize all upper shelves Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Personal effects such as coats/sweaters stored on upper shelves in the kitchen Corrective Action(s): Place all employee personal effects in the coat room next to the bar Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Piles of newspapers on upper shelves of kitchen -use is unknown Corrective Action(s): Discard newspapers Violation Score: 3

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

Comments

Temperature Controls: Main Walk-in cooler 4 deg C Dim Sum Walk-in cooler 4 deg C -4-door undercounter cooler 4 deg C -1-door display dessert cooler 3 deg C -4-door bar cooler 2 deg C -Steamed rice 68 deg C -High temperature washer >71 deg C at plate level as per thermolabel Chemical Controls: -Chlorine glasswasher residual >50ppm as per test strips -Sanitizer bleach buckets >100ppm as per test strips Daily tracking sheets maintained for fridges, hot holders and mechanical washer -good General Sanitation okay including hard-to-reach areas -no signs of pests Professional pest control comes on a regular basis: Dashing Pest Control comes in regularly -last work report checked -no activity Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access COVID-19 Protocol: **-dining tables are spaced too close -Tables and chairs must be spaced >2m/6.5ft apart. Measure from the back of the chair at one table to the back of the chair from the other **-Maximum Occupancy sign needed at front door -guest log maintained for contact tracing -Safety Plan available -Mask use observed for all workers