INSPECTION REPORT Health Protection KLIU-CFNUA9

PREMISES NAME Joy Sushi		Tel: (604) 558-4010 Fax:
PREMISES ADDRESS 4248 Dawson St Burnaby, BC V5C 0B8		INSPECTION DATE June 23, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mansu Park, SunYoung Kim		NEXT INSPECTION DATE June 27, 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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted bulgogi beef cooling on prep surface. One portion of beef had already been wrapped, temperature measured 37C. Corrective Action(s): Wrapped portion was unwrapped to allow beef to adequately cool down more. Cooked foods must be cooled down as follows: > From 60C to 20C within 2 hours > From 20C to 4C within 4 hours Portioning should take place near 20C. Portioning too early will not allow the cooked food to cool down to 4C fast enough once wrapped up. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: One open container of sushi roll topping (dried fried garlic) was stored underneath the paper towel dispense next to hand sink. Corrective Action(s): Relocate the container or obtain a lid to protect the food from potential contamination. Date to be corrected by: immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > In storage room --> food debris under the metal wire shelving unit next to pest proof bins > Surrounding the hot water tank and under the mop sink --> food debris > Prep cooler --> food debris noted on handles Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitaiton plan. Food debris should be minimized as much as possible to prevent attracting pests. Date to be corrected by: immediately. Violation Score: 9

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

Comments

Routine Temperature controls > Sushi display cooler: 2C > Prep cooler: 1C ***Insert level remains open throughout service. As the cover remains open, food stored in insert level rises above 4C. These items must be replaced with fresh ingredients every 3 hours, and no more than 4 hours. > 2 door cooler: 2C > Beverage cooler: 3C > Chest freezer: -13C (all items remained solid to touch) > Domestic fridge/freezer: -2C/-15C > Standup freezer: -17C (all items remained solid to touch) **This freezer requires defrosting. There is heavy ice buildup on the shelves that is preventing adequate air flow to maintain -18C inside. > Rice warmers: 68C, 77C > Miso soup: 74C > Teriyaki sauce: 69C General > Handsink and washroom sink supplied with hot+cold water, liquid soap and paper towels. > High temperature dishwasher achieved final rinse temperature of 73.7C at the plate, verified by thermolabel. ***Please ensure the dishwasher is turned on at the start of the day or at least a few hours before starting warewashing. > 200ppm bleach sanitizing solution available at back of house and front of house. > Overall storage of food in cold storage satisfactory. All items are covered. > Deep fryer for tempura is drained and cleaned daily. > No signs of pests at time of inspection. > FOODSAFE requirements met. > Health permit is posted. Please ensure it is fully visible to the public. Signature not obtained due to COVID protocols. Report printed and reviewed with staff on site.