Report No. DSOG-CH8W5C

INSPECTION REPORT
Health Protection
DSOG-CH8W5C

PREMISES NAME
Tairyouichiba

Tel: (604) 451-3331
Fax:

PREMISES ADDRESS
2 - 4300 Kingsway
Burnaby, BC V5H 1A6

INSPECTION DATE
August 12, 2022

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Ken Namatame

NEXT INSPECTION DATE
August 26, 2022

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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): No hand soap at the handwashing station at the sushi bar.
Corrective Action(s): Staff provided soap at the noted handwashing station. Ensure that all handwashing stations are fully stocked with soap, paper towels to wash hands thoroughly.
Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)]
Observation: Missing Operating Permit certificate issued by Fraser Health.
Corrective Action(s): Order a replacement certificate. Instructions provided. Once the Operating Permit certificate has been delivered, post it in a conspicuous location.
Correct by: One week
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings observed in the following areas:
- Dry storage room adjacent to the washrooms.
- Behind the chest freezers in the main kitchen.
Corrective Action(s): Clean the areas noted above and use approved sanitizer (ie. 1000ppm chlorine bleach) to sanitize the areas noted above. Deep cleaning is required, especially in hard to reach areas (ie. behind large equipment, underneath sinks/prep tables).
Correct by: One week.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Missing working thermometer inside the left undercounter cooler at the sushi bar.
Corrective Action(s): Provide working thermometer inside the noted coolers. All refrigeration units must be equipped with working thermometers.
Correct by: Immediately.
Violation Score: 1

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

Comments

- General sanitation satisfactory.
- All other handwashing stations (kitchen, serving) supplied with hot/cold running water, soap, paper towels.
- High temperature dishwasher achieved 77.1C at the plate's level during the final rinse cycle.
- Surface sanitizer available in designated buckets at 100ppm chlorine bleach concentration at kitchen/sushi bar.
- Dry storage area has adequate space and wire racks.
- No signs of pest activity. Pest control is done through third party company.
- FOODSAFE trained staff on duty. Verified at the time of the inspection.

Temperature control:
- All coolers (kitchen, sushi bar) at < or = 4C.
- All freezers (chest, upright) at < or = -18C.
- Sushi rice at room temperature measured at pH 4.0
- Thermometers available in all other refrigeration units.

* Report not signed due to COVID-19. Report printed and reviewed with staff on-site.