INSPECTION REPORT Health Protection CTIN-BJQUKV

PREMISES NAME Take Sushi Japanese Restaurant		Tel: (604) 291-7241 Fax: (604) 433-8239
PREMISES ADDRESS 4528 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE December 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jason Zhang		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Foods stored in the reach in cooler were being cooled (cooked sprouts at 38C, cooked beef at 42C and cooked chicken thigh at 39C). Corrective Action(s): Directed operator to take food out to cool at room temperature until 20C then transfer to cooler. Do not put food in cooler when it is >20C and always cool food at room temperature for no more than 2 hours max. Please train all staffs on proper cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Multiple wet wiping clothes were left on the counter. Corrective Action(s): Please remember to place all wet wiping clothes in 100ppm bleach sanitizer between uses. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice spatula stored in water at 19C. 2) Preportioned miso soup toppings in soup bowls were stacked in the cooler, so that the bottom of the bowls touch and potentially contaminate food. Corrective Action(s): 1) Emptied water bath. Use fresh water and place ice in rice spatula to prevent bacterial growth. 2) Store the pre-portioned miso soup toppings differently so that the food do not come in contact with bottom of soup bowls. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Chest freezers X3: -18 to -22C Reach in cooler X4: 0 to 4C Reach in freezer: -16C Sushi bar coolers: 0-2C Undercounter sushi bar cooler: 3C Miso soup: 66C Rice: 62C Rice: 72C Dishwasher (low temp): 100ppm chlorine detected at plate, test strips available (within expiry date) 100ppm bleach sanitizer available Ice machine kept in sanitary condition, scoop stored outside Back door closed at time of inspection No apparent signs of pest noted at time of inspection Health permit posted and Foodsafe certified staff onsite *Reminder about service for commercial exhaust hood as it is overdue.