Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-BLNW35
PREMISES NAME
Pokerrito		Tel: (778) 945-0864
Fax:
PREMISES ADDRESS
7368 Market Crossing
Burnaby, BC V5J 0A2		INSPECTION DATE
February 10, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Lee Wing Chun		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Premises and equipment maintained in sanitary condition
- Handwashing stations supplied with hot and cold water, liquid soap and paper towel.
- Coolers operating at acceptable temperatures (4C or colder):
- Line cooler (Cooler #1) 4C; Line cooler (Cooler #2) 4C
- 2 door reach in cooler (Cooler #3) 2C
- Undercounter cooler (Cooler #4) 4C
- 2 door reach in cooler (Cooler #5) 3C
- 2 door reach in cooler (Cooler #6) 3C
- Beverage cooler 4C
- 2 door reach in freezer -15C
- Temperature monitoring in place. Records up to date.
- Hot holding of cooked rice at acceptable temperatures (>60C).
- Observed food safe thawing procedure. Product was being thawed under cold running water.
- Food was wrapped/covered to prevent contamination.
- 100ppm chlorine detected on dish after dishwasher cycle which is adequate to sanitize dishes. Chlorine test strips present. Check daily.
- Quats sanitizer present for sanitizing food contact surfaces. District Manager reported automatic dispenser is dispensing too high concentration. Technician is scheduled to adjust tomorrow. In the interim solution is diluted to the appropriate level (200ppm). Test strips present to verify.
- Reviewed cleaning and sanitizing requirements for in use utensils (rice scoops) and equipment (sushi robot). In use equipment and utensils are to be cleaned and sanitized every 4 hours. Manager reported he is in the process of implementing a schedule for this.
- No signs of pest activity noted at the time of the inspection.
- District Manager present and has completed Foodsafe level 1