INSPECTION REPORT Health Protection RWOG-BR6U9V

PREMISES NAME Osaka Island Japanese Restaurant		Tel: (778) 397-8884 Fax:
PREMISES ADDRESS 7615/7617 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE July 3, 2020	TIME SPENT 1.25 hours
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tofu for miso soup stored at room temperature. Corrective Action(s): Store tofu at 4C or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Some sauces stored below sink. 2) Knife dipped in bleach water and wiped between uses. Corrective Action(s): 1) Remove sauces from this area in case of any leakage from the sink. 2) 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. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up on vent baffles. Corrective Action(s): Clean and sanitize area noted. 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; use a mixture of 1tsp bleach in 4L of water - dishwasher reached 71C at the final rinse cycle - sushi rice pH 4.0 - rice scoop stored in ice water Temperatures: - sushi bar cooler:4C - under counter cooler (sushi): 3C - upright drinks cooler: 5C - prep cooler (back): 4C - upright glass cooler: 5C - upright freezer: -15C - upright freezer (two door): -20C - chest freezer: -25C - hot held miso: 67C - hot held gravy: 60C - hot held rice: 62C Discussed COVID-19 safety procedures with staff: - protective barrier around cashier station - sanitizer available at the front - staff stated they are distancing customers a minimum of 2m apart if they have dine-in - ensure that WorkSafe BC plan is on site and available for review; post a copy on your website if you have one - see: https://www.worksafebc.com/en/about-us/covid-19-updates/covid-19-returning-safe-operation/restaurant-cafes-pubs for more details - all up to date Provincial Health Office Orders can be viewed here: https://www2.gov.bc.ca/gov/content/health/about-bc-s-health-care-system/office-of-the-provincial-health-officer/current-health-topics/covid-19-novel-coronavirus