Fraser Health Authority



INSPECTION REPORT
Health Protection
RLAM-B4QTCZ
PREMISES NAME
Japolo Sushi		Tel: (604) 420-8978
Fax:
PREMISES ADDRESS
218 - 3355 North Rd
Burnaby, BC V3J 7T9		INSPECTION DATE
September 18, 2018		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 14
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Bean sprouts stored in water, internal temperature 17 C.
Corrective Action(s): Product discarded.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Inside face of dishwasher observed to have considerable buildup of food debris.
Corrective Action(s): Directed staff to clean and sanitize at time.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Following areas observed to have buildup of food debris and grease: beneath sushi display, metal shelving by hot water tank.
Corrective Action(s): Cleaning required (2 days).
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Sushi display missing thermometer.
Corrective Action(s): Provide thermometer.
Violation Score: 1

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

Kitchen:
Handsink fully stocked with hot and cold running water available.
Sanitizer pail below handsink ~ 200 ppm chlorine detectable.
Sanitizer spray bottle ~ 100 ppl detectable.
All hot holding on grill top > or = 60 C.
Miso soup 60 C. Rice warmer 61 C.
Prep cooler insert level: prawn 3 C; undercompartment 4 C.
Walk-in cooler 3 C. Standup freezer -15 C. Chest freezer (by boiler) -17 C.
Low temperature dishwasher ~ 50 ppm chlorine detectable; test strips available.
Reviewed deli-slicer cleaning procedures with cook, no concerns noted.

Front:
Handsink fully stocked with hot and cold running water available.
Sushi display 4 C. Undercompartment 4 C.
Beverage display 1 C.
Dry storage chest freezer -17 C
No signs of pest activity.
Foodsafe certified staff on-site.