INSPECTION REPORT Health Protection RWOG-BJKVCX

PREMISES NAME Osaka Island Japanese Restaurant		Tel: (778) 397-8884 Fax:
PREMISES ADDRESS 7615/7617 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE December 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Le Nguyen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rice scoop stored in room temperature water. Corrective Action(s): Store rice scoop in ice water, or clean dry container. Wash and sanitize rice scoop and container every four hours. Ice water solution made at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE has expired. Corrective Action(s): Update your FOODSAFE Level 1. Violation Score: 1

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; use a mixture of 1tsp bleach in 4L of water - dishwasher reached 72C at the final rinse cycle; be mindful of how dishes are stacked to ensure that all dishes get sanitized - sushi rice pH 4.0 Note: technicians are fixing HVAC for entire building Temperatures: - sushi bar cooler: 2C - under counter cooler (sushi): 4C - prep cooler (back): 4C - upright glass cooler: 4C - walk-in freezer not in use - upright freezer: -15C - upright freezer (two door): -18C - chest freezer: -23C - hot held miso: 65C - hot held gravy: 55C** - operator turned up hot holding unit - hot held rice: 65C