INSPECTION REPORT Health Protection RWOG-C4JV2D

PREMISES NAME Osaka Island Japanese Restaurant		Tel: (778) 397-8884 Fax:
PREMISES ADDRESS 7615/7617 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE July 2, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Le Nguyen		NEXT INSPECTION DATE July 05, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi bar cooler measured 6C. Corrective Action(s): Move all foods to working under counter coolers. Have technician service cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rice scoops stored in room temperature water. Corrective Action(s): Rice scoops must be stored in ice water. Ice must be changed out every four hours, or when the temperature rises above 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sauces and condiments stored underneath back kitchen sink. 2) Scoops stored directly in dry ingredients 3) Sushi knife is washed with bleach water between uses. 4) Newspaper used to line food contact surfaces. Corrective Action(s): 1) Do not store food underneath sink. 2) Do not store scoops directly in dry ingredients. 3) To avoid any accidental contamination, store knife in ice water at 4C or colder. Water must be changed once every four hours, or once the water becomes murky. 4) Do not use newspaper to line surfaces as it ink may leach into the food. 1 and 3 are repeat violations. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi bar cooler cannot maintain 4C. Corrective Action(s): Repair or replace cooler. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine - dishwasher reached 75C at the final rinse cycle - sushi rice pH 4.0 - permit posted * tapioca pearls noted in cooler. Staff stated it was for personal use. If you decide to start serving bubble tea, submit a food safety plan to be approved prior to serving to the public Temperatures: - under counter cooler (sushi): 1C - upright drinks cooler: 4C - prep cooler (back): 4C - upright sliding glass cooler: 4C - upright freezer: -12C - upright freezer (two door): -14C - chest freezer: -25C - hot held miso: 60C - hot held gravy: 60C - hot held rice: all >60C Report not signed due to COVID-19 protocol. Report printed and reviewed on-site with operator.