Fraser Health Authority



INSPECTION REPORT
Health Protection
DNGG-D3BUUS
PREMISES NAME
Japarrito		Tel: (604) 423-3139
Fax:
PREMISES ADDRESS
5 - 8910 University High St
Burnaby, BC V5A 4Y6		INSPECTION DATE
March 13, 2024		TIME SPENT
0.83 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): - Staff washroom door kept open. Staff washroom is located in the kitchen.
Corrective Action(s): - Close staff washroom door at all times.
*Alternatively, install a self-closing device.

[Correction Date: 13-March-2024]
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): - Do not prop back kitchen door open.
Corrective Action(s): - Keep back kitchen door closed at all times when not in use to prevent potential pest entry.

[Correction Date: 13-March-2024]
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: - Thorough cleaning required in the following areas:
- Food debris and grime accumulation under all equipment and storage areas, especially stove and fryer area.
- Grime and food debris accumulation on all surfaces inside walk-in cooler.
Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.

[Correction Date: 20-March-2024]
Violation Score: 3

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

- Handsinks and staff washroom sink are accessible and provided with hot and cold water, liquid soap and papertowels.
- Walk-In Cooler: 2C
- Walk-In Freezer: -18C
- Sushi Prep Cooler and Inserts: ≤4C
- Prep Cooler and Inserts (Grab and Go): <4C
- Hot Holding (Miso Soup): 66C
- Seasoned sushi rice stored at ambient temperature: pH 4.5
- Interior of ice machine appears maintained in a sanitary condition.
- Ice scoop stored outside ice machine in a clean container.
- 200 ppm chlorine bleach sanitizing solution available.
- Operator has valid FOODSAFE Level 1 certificate. Certificate is valid until April 2024.
**Renew FOODSAFE Level 1 certification before expiry. Operator is required to have valid FOODSAFE Level 1 certificate or equivalent. Visit www.foodsafe.ca for list of courses and availability.**
- No pest activity noted at time of inspection. **Keep back kitchen door closed at all times.**


Note:

- Double Door Prep Cooler and 4-Door Cooler are not turned on and used for storage at this time. No objections. Should future inspections identify cold storage deficiencies, these units may be required to be turned on and used.

- Operator removed stainless steel prep table between ice machine and kitchen handsink and replaced it with a melamine counter unit with storage shelving underneath. Counter surface area is smaller than previous prep table. Operator did not obtain Health Approval to make alterations.
**Should future inspections identify insufficient food preparation space, the melamine counter unit will be required to be removed and replaced with original approved stainless steel prep table.
**Changes/ alterations/ additions to the premises and/ or menu is not permitted without written Health Approval from Fraser Health.

- Operator is cooking meals for personal consumption at the premises. Meal ingredients are different than those on approved menu. E.g. stews, duck, etc.
**Food storage for personal consumption must be limited quantity. Storage for approved menu items and operational needs have priority.
**Food for personal consumption must be stored separately and away from food items required for the premises.
**Food for personal consumption will not be permitted if future inspections identify insufficient storage space and/ or potential cross contamination issues and/ or insufficient food preparation space.