INSPECTION REPORT Health Protection JCRH-CH8VRF

PREMISES NAME Makoto Japanese Restaurant		Tel: (604) 438-1997 Fax: (604) 438-1970
PREMISES ADDRESS 5213 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE August 12, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kichizo Taniguchi		NEXT INSPECTION DATE August 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted along edges of the floor in the following areas: - near back door and chest freezers - under handsink in back - under shelving in dry storage room Corrective Action(s): - Pull out moveable items and clean areas noted above to remove mouse droppings and then sanitize areas. To be corrected by: 19-Aug-2022 - Continue to monitor for any further activity to establish if this is a current issue or past issue. If additional droppings are noted, ensure they are cleaned up and the areas sanitized promptly. Additionally, notify Pest Control Technician if rodent activity noted and area noted for additional control measures to be applied. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Countertop sushi cooler is lacking a thermometer Corrective Action(s): - Supply thermometer to cooler specified above. To be corrected by: 19-Aug-2022 Violation Score: 1

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

Comments

- Premises sanitation satisfactory with the exception of presence of mouse droppings on areas of the floor (see violation above) - Handsink (front sushi area, back kitchen area) were supplied with hot and cold running water, liquid soap and paper towel. Load paper towel in dispenser at back handsink. - Coolers were operating at 4C or colder, freezers were -18C or colder and hot holding was >60C - Temperatures checked: - Countertop sushi cooler 1C - 2 door undercounter cooler 2C - Domestic fridge/freezer (front) 1C/-19C - Prep cooler 2C - Chest freezers -20C, -20C, -28C - Domestic fridge/freezer (back) 2C/-23C - Rice in rice cooker 68C - Dishwasher operational and met required temperature to sanitize dishes. 77.4C at dish surface with min/max thermometer. - Bleach sanitizer solution (200ppm chlorine) present for food contact surfaces - In use utensils (knives) stored in sanitary manner on food prep surface. Ensure in use utensils and food preparation surfaces are cleaned and sanitized at least every 4 hours or more frequently if they have become contaminated. - Operator present and has valid Foodsafe level 1 certificate (valid until July 2023) - Pest control contract in place with monthly service. Reviewed most recent service report (21-Jul-2022) at time of the inspection. - Screen in place at back door - ensure it is attached tightly at frame to prevent pest entry. - Staff/public washrooms maintained and supplied with liquid soap and paper towel for handwashing. Observations and corrective actions reviewed with Operator and a copy of the report was provided.