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Japarrito

5 - 8910 University High St, Burnaby · Restaurant

15 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning is required in the following areas:
      • - Debris and grime accumulation on kitchen walls and floors.
      • - Debris and grime accumulation on floors around grease trap and 3-compartment sink area.
      • - Grease and spilled food debris around kitchen stove.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 26-Feb-2026]
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: - Makeshift cardboard and packing tape funnel used to extend fryer exhaust ventilation hood.
      • Corrective Action(s): - All surfaces and equipment must be constructed of smooth, non-absorbent, and easily cleanable materials.
      • - Remove cardboard and packing tape and obtain appropriate parts and materials intended for commercial ventilation hoods.
      • [Correction Date: 20-Feb-2026]
      • Violation Score: 9
  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease and food debris accumulation observed in the following areas and on the following surfaces:
      • - Walls (floor to ceiling) beside and behind all cooking equipment (stove, Merrychef, fryer).
      • - Surfaces of kitchen 4-door cooler.
      • - Floors under, behind, and between 4-door cooler and stove.
      • - Food debris and dirt accumulation observed under all kitchen coolers, prep counters, and 3-compartment sink, and 2-compartment prep sink.
      • Corrective Action(s): - Remove grease, food debris, and dirt accumulation from the above noted areas.
      • - Thoroughly clean the above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 28-Oct-2025]
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Employee on duty does not have FOODSAFE Level 1 or equivalent. Operator is not present.
      • Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent when operator is not present.
      • - Train staff and schedule accordingly. Visit www.foodsafe.ca for list of courses.
      • [Correction Date: 21-Oct-2025]
      • Violation Score: 1
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No chlorine residual (0 ppm) detected from one of two sanitizer spray bottles.
      • Corrective Action(s): - Empty sanitizer spray bottle and refill with 100-200 ppm chlorine bleach sanitizing solution.
      • - 100-200 ppm chlorine bleach sanitizing solution = 1 tsp chlorine bleach + 1 L water.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Opened bulk bag of sugar not protected from contamination.
      • Corrective Action(s): - Store opened bags of dry ingredients in containers that are constructed of food grade materials. Containers must be rodent proof and have a tight fitting lid.
      • - Food must be protected from contamination at all times.
      • [Correction Date: 07-Oct-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 kitchen cooler units and storage units.
      • - Grime accumulation on prep table surfaces under sushi rice machine.
      • - Food debris accumulation on walls beside stove and behind countertop fryer.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 14-Oct-2024]
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 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
  7. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas.
      • - Grease and food debris accumulation between stove/ wall/ counters, behind and under stove.
      • - Grease accumulation on walls.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 18-Dec-2023]
      • Violation Score: 3
  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - No chlorine sanitizer detected from sanitizer bottles.
      • Corrective Action(s): - Refill sanitizer bottles with 100-200 ppm chlorine beach sanitizer solution (1 tsp chlorine bleach + 1 L water).
      • [Correction Date: Immediately]
      • **Obtain chlorine test papers so that sanitizer concentration can be verified.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: - 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: 05-Dec-2023]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Grease and food debris accumulation between stove/ wall/ counters, behind and under stove.
      • - Food debris and grime accumulation under all equipment and storage areas (under flour and rice bins, prep coolers, prep tables, 3-compartment sink, prep sink).
      • - Grime and dirt accumulation in chemical storage room/ mop sink area
      • - Grime and food debris accumulation on all surfaces and shelving inside wall-in cooler.
      • - Grease accumulation on walls.
      • Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas.
      • [Correction Date: 11-Dec-2023]
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Walk-In Cooler: 6C
      • Corrective Action(s): - Repair and/ or adjust walk-in cooler.
      • - Cold holding equipment must be able to maintain temperature <=4C.
      • - Do not use unit until it is able to maintain temperature <=4C.
      • [Correction Date: 11-Dec-2023]
      • -->CORRECTION ORDER ISSUED
      • Note: Operator was using unit to defrost fish at time of inspection. Fish was still in partial frozen state and moved into another cooler - adequate storage space at time of inspection. Only whole fruits and vegetables are permitted to be stored in walk-in cooler until unit is repair and/ or adjusted.
      • Violation Score: 9
  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. One spray bottle (bleach and water solution) bleached out test strip, greater than 200ppm
      • 2. Yellow cutting board - visibly dirty and black in color around the edges.
      • Corrective Action(s): 1. Spray bottle (bleach and water solution) was remade, test strip measured around 100ppm
      • 2. Yellow cutting board will not be used, new cutting board will be used in replacement.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): 1. No soap by handsink (front of house handsink)
      • 2. Paper towel was far out of reaching distance from hand sink (back of house)
      • Corrective Action(s): Soap, paper towel and hot/cold running water must be available at all times for handwashing station.
      • 1. Put soap in the soap dispenser or have a bottle of liquid hand soap beside the handsink.
      • Correction: immediately
      • 2. Paper towel was moved closer to handsink (back of house)
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Food (chicken) observed thawing at room temperature.
      • Corrective Action(s): Ensure that food is thawed correctly.
      • 1. in the fridge
      • 2. with cold water
      • Chicken was put in the fridge to thaw.
      • Violation Score: 3
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Cutting boards nearly completely black
      • 2. Wiping cloths available on counter - dry. Sanitizer spray bottles only available near food prep areas and coolers
      • Corrective Action(s): Ensure all food contact surfaces are sanitized and maintained in good condition.
      • 1. If any cutting board, food contact surfaces or dishware is unable to maintain its original color and condition it must be replaced or repaired or discarded. The cutting boards may need to be planed down to remove the grooves that trap the moisture and allow for growth and make it difficult to sanitize. Do not use cutting boards that can not be sanitized (get back to original color).
      • 2. Ensure sanitizer is available in buckets to allow wiping cloths to soak in solution. Do no leave wiping cloths on counters (dry). Sanitizer in spray bottles are not ideal when trying to sanitize surfaces around open food in prep areas or stored in open prep coolers. Sanitizer is buckets are more controlled.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw meat in large bowl stored above full box of Romaine lettuce in walk in cooler.
      • Corrective Action(s): Ensure all raw bloody meats are stored under / separate from ready to eat foods. Re-organize food storage.
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Tamagoyaki (cooked egg omelette) thawing at room temp
      • 2. 3 packages of frozen prawns thawing at room temp
      • Corrective Action(s): Ensure all food requiring thawing is done in a controlled manner:
      • 1. Overnight in cooler (next day use)
      • 2. Under cold running water (same day use)
      • 3. Or equivalent
      • Minimize room temp thawing of food items.
      • Violation Score: 1
  11. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): -Raw meats/seafood (chicken thighs, raw salmon, raw tuna) stored incompatibly in prep coolers.
      • -Food prep was being done by 3 compartment isnk instead of prep table.
      • Corrective action: -please ensure all raw foods are stored below cooked or ready to eat foods. Preferably separate from other food items that are not raw. Do not prep food by dishwashing sink.
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: -Ice machine had a sticky feel on the insides. Visible debris noted.
      • Corrective action: ensure the inside of the ice machine is maintained in a sanitary condition. clean up the debris.
      • Date To Be Corrected By: 06/09
      • Corrective Action(s):
      • Violation Score:
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: -Prep cooler by service window - handle is taped with duct tape.
      • -Prep cooler for storage - handle is missing a part of the plastic.
      • -Shelving units in walk-in cooler are rusting.
      • Corrective action: please ensure all equipment and food contact surfaces are of suitable material and in good condition.
      • -Repair prep cooler handles. Tape is not a surface that allows for proper cleaning.
      • -Refinish or replace shelving unit to prevent any rusting pieces from contaminating food.
      • Date To Be Corrected By: 06/09
      • Corrective Action(s):
  12. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Portioned meat soup cooling on counter in covered plastic containers
      • Corrective Action(s): Ensure all hot food requiring cooling are rapidly cooled in open container with a combination of methods:
      • 1. Small portioned, shallow containers
      • 2. Ice wand
      • 3. In ice bath
      • 4. Regular stirring - release hot steam
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required routine cleaning:
      • 1. Wire rack right of back prep cooler - sticky
      • 2. Lower shelves under back prep tables - spills
      • 3. Back spice shelf - food debris
      • 4. Under 3 comp sink - food debris
      • Corrective Action(s): Ensure the above areas are routinely cleaned within a 2 week period. All areas of kitchen must be cleaned to ensure high sanitation.
      • Correction date: 3 days
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions

  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sushi, baby octopus, shark fin and sashimi double stacked in front display outside the cold air blanket of cooler and noted at 8 C
      • 2. Storing cooked chicken in prep cooler above inserts - noted at 17 C
      • Corrective Action(s): 1.Ensure the air holes in the display cooler are not blocked and the sushi is not stacked above cold air blanket. Re-organize display cooler and discard any food stored above 4 C for over 2 hours.
      • 2. Ensure all food stored outside the prep cooler are re-located back into the cooler under 4 C after the meal rushes.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Sanitizer spray bottle not functioning as intended
      • 2. Dirty wiping cloths noted on counters through out prep stations
      • Corrective Action(s): Ensure at least 100 ppm chlorine solution is available to sanitize food contact surfaces as needed in back prep areas. Sanitizer buckets of 100 ppm chlorine solution made up during inspection at 3 stations with wiping cloths. This solution must be changed/replenished every 4 hours or when solution appears dirty.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Plastic bowl used as scooper in flour bulk food bin
      • 2. Ice scooper stored under ice in ice machine
      • 3. Tea beverage stored in ice machine
      • 4. Raw chicken in container stored above bucket of salad sauce in walk in cooler
      • Corrective Action(s): -Ensure all scoopers have handles and is stored outside food.
      • -Do not store any items in the ice machine.
      • -Ensure all raw proteins (chicken) are stored below or separate from any ready to eat foods (salad, sushi ingredients)
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Required cleaning:
      • 1. Splatter on outside of bulk food bins and soy sauce buckets
      • 2. Black filth accumulation on the floor under shelving, sinks and equipment
      • Corrective Action(s): Ensure there is routine clean up of all sections of the kitchen to prevent build up.
      • Correction date: 2 weeks
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice building up on pipes in walk in freezer in unit and outside of unit by the back janitor sink.
      • Corrective Action(s): Ensure there is routine defrosting done with the walk in freezer to prevent ice build up.
      • Correction date: 1 month
      • Violation Score: 3
  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Raw chicken in bowl on shelf in walk in cooler noted above box of cabbage
      • 2. Insert of roe double stacked on top of another insert in prep cooler.
      • Corrective Action(s): 1.Ensure all raw meats are stored under or away from ready to eat foods to prevent cross contamination. Relocated chicken.
      • 2. Do not double stack inserts of food to prevent contaminating food from the bottom of the other insert and allowing the cooler to directly and properly cool food in an insert.
      • Correction date: immediately
      • Violation Score: 3