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Jejudo

220 - 4501 North Rd, Burnaby · Restaurant

23 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Bucket of sanitizer in front sushi bar area, and by hand sink did not have any measurable chlorine
      • 2) Wiping cloths stored directly on the counter.
      • Corrective Action(s):
      • These are REPEAT violations:
      • 1) Bleach sanitizer must have at least 100-200ppm chlorine
      • 2) Wiping cloths must be stored in sanitizer when not in use.
      • Staff stated they will order test strips and maintain a sanitation log going forward. Sanitizer mixing instructions provided in Korean.
      • Violation Ticket may be issued, to be discussed with EHS Manager.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Rice, green onions and onions stored outside in back hallway, open to the environment
      • Corrective Action(s): All delivered foods must be brought inside facility.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind chest freezer in sushi bar area
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
  2. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Boxes of frozen seafood in the back outdoor hallway. Staff stated it had come recently - boxes are wet from melted ice on surface. Seafood itself is still frozen
      • Corrective Action(s): Especially on hot days (today is 29C), potentially hazardous and frozen foods must be promptly stored in working coolers and freezers.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings still noted in facility.
      • Corrective Action(s): Clean facility. Cleaning must improve and increase in frequency.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables out at room temperature again, measuring from 15-17C.
      • Corrective Action(s): Discard. All potentially hazardous foods must be kept at 4C or colder.
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Front sushi bar area sanitizer measured 10ppm
      • 2) Back kitchen did not have sanitizer at all
      • 3) Wiping cloths stored directly on counter, no chlorine residual detected
      • Corrective Action(s):
      • 1) Chlorine sanitizer must be at least 100ppm chlorinw
      • 2) Have chlorine sanitizer solution available for back kitchen, ensure at least 100ppm chlorine
      • 3) Wiping cloths must be stored in chlorine sanitizer when not in use
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above kim chi in walk-in cooler
      • Corrective Action(s): Store raw eggs below and away from ready to eat foods.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind chest freezer in sushi bar and behind dishwashing line
      • Corrective Action(s): Clean and sanitize kitchen. Seal all entry points and store foods in pest proof containers.
      • Violation Score: 3
  4. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables stored again on countertop within thin layer of ice.
      • Corrective Action(s): All cut vegetables must be stored in the coolers at 4C or colder.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease still present behind cookline.
      • Corrective Action(s): Clean entire kitchen.
      • Violation Score: 9
  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables stored at room temperature.
      • Corrective Action(s): Cut vegetables must be stored at 4C or below. This is a repeat violation.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Rice scoop stored in murky room temperature water
      • 2) No detectable chlorine in sanitizer bucket in kithen
      • Corrective Action(s):
      • 1) Rice scoop must be stored in ice
      • 2) Ensure a solution of at least 100ppm chlorine for sanitizing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation:
      • Large amounts of food stored in back outside corridor:
      • - boxes of vegetables
      • - bags of onions
      • - frozen seafood
      • - bags of rice
      • Corrective Action(s): Food must be stored within the facility. Reduce your menu if you do not have adequate storage space or provide additional storage.
      • Violation Score: 15
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen shrimp and muscles thawing in container on back shelving
      • Corrective Action(s): Frozen foods must be thawed under cold running water or in the cooler overnight
      • Violation Score: 1
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings noted behind large chest freezer in sushi bar and underneath waitress station handsink
      • Corrective Action(s): Clean and sanitize entire kitchen.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease noted behind cookline
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
  6. Follow-Up Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Pest report notes cockroaches in store room
      • Corrective Action(s):
      • - clean and sanitize entire kitchen FREQUENTLY
      • - remove all clutter, especially wet cardboard
      • - pest control to visit twice a month until cockroach problem is resolved
      • - have pest control provide a more detailed report
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cut vegetables left out at room temperature. Staff scrambled to the kitchen to places foods in cooler as inspection began.
      • Corrective Action(s): Cut vegetables must be maintained at 4C or below.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice hot holding unit measured 51C.
      • Corrective Action(s): Hot held foods must be maintained at 60C or above.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer again. This is a repeat violation.
      • Corrective Action(s): CORRECTION ORDER ISSUED - This is your final warning before a Violation Ticket is issued. Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up behind equipment.
      • Corrective Action(s): Clean and sanitize entire kitchen.
      • 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): Wiping cloths not stored in sanitizer again.
      • Corrective Action(s): Wiping cloths must be stored in sanitizer when not in use.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above ready to eat foods such as kimchi
      • Corrective Action(s): Store eggs below and away from ready to eat foods.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Ceiling tiles from water damage from last year still not repaired. Staff stated that the work is to be completed within 2 weeks.
      • Corrective Action(s): `Repair or replace damaged ceiling tiles.
      • Violation Score: 5
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Staff stated that ice shaver machine and vegetable cutter machine are not in use.
      • Corrective Action(s): Remove these items from the facility to reduce clutter.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Follow-Up Inspection

    1 infraction

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) The flounder found on the premises during the May 3, 2023 inspection must be discarded as no proof was provided the flounder was either from an approved supplier nor prepared in safe manner.
      • 2) Conflicting information has been provided thus far by the supplier regarding the tilapia/izumidai fillets. One document states that the intended product use is "consume after fully cook" and another document claims the fish has been frozen for parasite destruction.
      • Corrective Action(s):
      • 1) Flounder discarded at time of inspection.
      • 2) 39 izumidai (tilapia) fillets remain on hold until the supplier can clarify documents provided.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Follow-Up Inspection

    1 infraction

    • 208 - Foods obtained from unapproved sources [s. 11]
      • Observation:
      • Raw flounder and raw frozen tilpia were found at the facility. No receipts available. Due to previous non-compliance, all fish that the facility intended to serve for sashimi but do not have receipts for are now HELD:
      • - 3 fillets of frozen flounder found in clear plastic packaging in walk-in freezer (no label)
      • - fillets of flounder found in sushi display cooler
      • - cubes of flounder found in other sushi display cooler next to cubes of Atlantic salmon cubes
      • - a large metal bowl full of flounder (headless, fresh) found in walk-in cooler - chef stated he was in the middle of filleting the fish before freezing it
      • - 39 frozen tilapia fillets
      • Corrective Action(s):
      • CORRECTION ORDER ISSUED:
      • All items mentioned above are now HELD until proof is provided that it is safe for consumption as sashimi. These items must be removed, sold, or given away, or a Violation Ticket may be issued. Pictures taken.
      • Proof must be provided that this fish is safe for consumption as sushi within one week, or fish will be discarded.
      • Violation Score: 15
  13. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Items such as chopped cabbage and other vegetables stored at room temperature.
      • Corrective Action(s): Items such as these must be maintained at 4C or colder. Otherwise these are only allowed at room temperature for 2 hours before being discarded - these must NOT BE RETURNED TO THE COOLER.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • 1) Rice scoop stored in room temperature water.
      • 2) WIping cloths stored directly on counter - no measurable sanitizer detected.
      • Corrective Action(s):
      • 1) Store rice scoop in ice water. Change out ice when melted. Wash and sanitize rie scoop and container every four hours.
      • 2) Wiping cloths must be stored in sanitzer solution when not in use.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands at sushi bar hand sink.
      • Corrective Action(s): Gloves are single-use items and cannot be adequately washed this way. Remove old gloves, wash hands properly and put on anew pair of gloves. Clean hands are better than dirty gloves.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Grease build up in kitchen area.
      • Corrective Action(s): Clean and sanitize kitchen.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation:
      • 1) Cardboard noted throughout facility
      • 2) Tape used to repair broken plastic containers.
      • Corrective Action(s):
      • 1+2) Remove cardboard and/or tape. Use only surfaces that are waterproof, easy to clean and smooth.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Staff stated that an upper unit flooded approximately four months ago. Ceiling tiles are warped or askew in the kitchen, exposing insulation.
      • Corrective Action(s): Repair ceiling.
      • Violation Score: 5
  14. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): 2 cutting knives inserted in between prep table counter top.
      • Corrective Action(s): This is not an acceptable storage space for kitchen utensils. Wash and sanitize the cutting knives and put in a sanitary knive holder or magnetic strip.
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Noted a staff washing hands with gloves on.
      • Corrective Action(s): Always take off gloves, wash hands and put on new pair of gloves between activities. Do not wash hand with gloves on as this does not remove germs on the glove surface.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted containers of marinated raw soy crabs placed above raw vegetables in walk in cooler
      • Corrective Action(s): Do not place raw vegetables on the lower shelves in walk in cooler. Raw vegetables must be placed on top shelf to prevent contamination of food.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): You cannot use pinesol to sanitize food contact surfaces! Use bleach and water only as discussed.
      • Corrective Action(s): Always have bleach and water available for sanitizing purposes. LABEL ALL SANITIZER SPRAY BOTTLES.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted in the dry storage closet. There were no service reports on-site from the pest control company.
      • Corrective Action(s): Remove all items from the closet and clean the droppings. Email me the pest control service reports by the end of this week.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Some of the sushi cooler doors do not have grips or are cracked and broken off.
      • Corrective Action(s): Replace these doors.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Main cook does not have FS Level 1 certification. He has registered for a FS Level 1 course on April 1st.
      • Corrective Action(s): Ensure that the cook has his FS level 1 certification by June 30, 2020.
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cutting board in the sushi area has deep cuts in it and is fraying along the edges.
      • Corrective Action(s): Replace the cutting board.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mice droppings noted along the shelves and floor of dry storage room.
      • Corrective Action(s): Do a better job of cleaning the room including the shelves. Do not place cardboard on the floor. All disposable paper towesl and dishes should be in plastic bags along the front service area. Orkin is on a monthly contract. Increase the frequency of servicing to once every 2 weeks as discussed.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is poor.
      • Corrective Action(s): Do a better job of cleaning all the grease buildup under and behind the cooking equipment in the kitchen.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There are 4 track lights.
      • Corrective Action(s): Install 4 more lights as discussed.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Salmon used for sashimi and sushi is not sushi grade.
      • Corrective Action(s): You MUST freeze the salmon to below -20 degC for at least 7 days before using it for sushi/sashimi. Or you can buy the fish sushi grade from the supplier.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Rice that has been preportioned and stored in a warmer in stainless steel containers is around 54 degC.
      • Corrective Action(s): When hotholding rice, it must be stored at 60 degC or higher at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The cutting board used for cutting seafood has a lot of deep cuts in it and is completely brown in color.
      • Corrective Action(s): Resurface/replace the cutting board.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 1) Mice droppings observed along the shelf of the sushi prep area and under the piping along the bottom shelving; droppings observed in the dry storage room.
      • 2)Fruit flies observed in the sushi prep area.
      • Corrective Action(s): Remove all the items from the shelves and from the dry storage room and clean thoroughly with bleach and water solution (200ppm). Hire a pest control company and treat for mice and flies as discussed. Keep service reports on-site.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General sanitation needs improvement. There's grease buildup under and between the stoves in the kitchen.
      • Corrective Action(s): Clean these areas; remove cardboard boxes that are being stored between the fryer and stove.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: There's not enough light in the sushi prep area. There's only 4 light bulbs on the track and one of them is out.
      • Corrective Action(s): Install more lights along the track (at least 5) and ensure that all are working.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: There's a grill in the front sushi area (beside the upright cooler) that is not in use. The exhaust hood above has cobwebs and dust on it and the grill is not being used.
      • Corrective Action(s): Remove the grill from the premises if it is not being used for the business. Clean this area.
      • Violation Score: 1
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the cooks had Foodsafe Level 1 certification.
      • Corrective Action(s): In operator's absence, there must be at least one staff on-site that has foodsafe level 1 certification.
      • Violation Score: 1
  19. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning required.
      • Corrective Action(s): Clean the baffles in the exhaust hood, clean all shelving. Replace the shelf below the rice warmer with one that's smooth, non-absorbent and easy to clean. The current shelf is peeling and worn out and hard to clean. Clean under and around all equipment.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) One of the 4 ceiling light bulbs on the track in the sushi prep area has burnt out.
      • 2) The ice machine is broken.
      • Corrective Action(s): 1) Replace the burnt out ceiling light along the track in the sushi prep area.
      • 2) Get the ice machine fixed.
      • Violation Score: 3
      • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Owner's Foodsafe certificate has expired.
      • Corrective Action(s): Retake Foodsafe Level 1. In your absence, make sure at least one staff on-site has FS level 1 certification.
      • Violation Score: 1
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The cooler by the fryer was at 8 degC.
      • Corrective Action(s): Staff on duty adjusted the thermostat during the inspection. Coolers must be able to keep foods under 4 degC.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The tap on the kitchen handsink is broken again. This issue has been a recurring one for a while now. Just fixing the tap doesn't seem to be working.
      • Corrective Action(s): Replace the whole tap/faucet unit or hand sink. Get this done by next Friday.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw fish was stored above cabbage in the walk-in cooler.
      • Corrective Action(s): Store raw meats/seafood under vegetables inside coolers.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is required.
      • Corrective Action(s): Clean under the stoves/fryer, clean the fan grate in the walk-in cooler
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: There are no thermometers inside some of the coolers.
      • Corrective Action(s): Purchase thermometers for the coolers that don't have them. Buy a probe thermometer for monitoring hot foods. START RECORDING YOUR COOLER AND HOTHOLDING TEMPERATURES ONCE A DAY.
      • Violation Score: 1
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation: There were a few bags of frozen flounder in the chest freezer at -33 degC. However, when one of the kitchen staff was questioned, he admitted that for flounder sashimi, they use fresh flounder out of the tank. Several attempts have been made to educate the operator on the safe way to process flounder sashimi and the operator is not following the proper procedures.
      • Corrective Action(s): Correction Order issued to have live flounder removed from the tank and to remove the item from the menu as well. You are no longer permitted to serve flounder sashimi.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Foods were being stored out at room temperature even though lunch rush was over.
      • Corrective Action(s): Store seafood with ice during lunch/dinner rush. After lunch/dinner rush, move all potentially hazardous foods like mussels, tofu, etc into the cooler. These were discarded at the time of the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: One of the tap handles at the kitchen handsink has broken off. There's no paper towel holder at both the sinks in the sushi bar area.
      • Corrective Action(s): Replace the tap handle. This is a recurring issue. IF it's coded again, you may be issued a violation ticket. Install a paper towel holder at both handsinks.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Do not store vegetables in their original cardboard box if the box is not in good condition. The box being used to store radishes is moldy.
      • Corrective Action(s): Discard the box.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General cleaning is required.
      • Corrective Action(s): Clean the fan grates in the walk-in cooler. Clean the dry storage room. Clean under the stoves.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) One of the glass sliding doors on the sushi bar has broken edges.
      • 2) Several of the facings on the ceiling tiles in the kitchen are peeling off.
      • Corrective Action(s): 1) Replace the sliding door.
      • 2) Replace the ceiling tiles.
      • Violation Score: 3