INSPECTION REPORT Health Protection DSOG-B2DSH4

PREMISES NAME Makoto Japanese Restaurant		Tel: (604) 438-1997 Fax: (604) 438-1970
PREMISES ADDRESS 5213 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE July 5, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kichizo Taniguchi		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Imitation crab meat stored in metal bin at room temperature. 2) Cook chicken breast stored on metal pan at room temperature. Corrective Action(s): Immediately store ALL cold potentially hazardous food items inside the cooler at < or = 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw salmon being prepared and stored directly adjacent to the handwashing station at the sushi bar. Corrective Action(s): Do not do food preparation directly beside the handwashing station due to the water splashes contaminating the food. Correct by: Today and ongoing. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Front/back handwashing stations supplied with hot/cold running water, soap, and paper towels. - High temperature dishwasher achieved 78.9C at the plate's level during the final rinse cycle. - Surface sanitizer available in white bucket at 100ppm chlorine solution in the main prep area. Ensure to regularly change out the sanitizer and only use clean wiping cloths. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. The operator has own pest management system in place. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature Control: - Domestic cooler/freezer (back) = 5C/-15C. Cooler used mostly for vegetables. - Domestic cooler/freezer (front) = 6C/-16C. Cooler used for beverages only. - Sushi prep cooler = 4C. Top refrigerated portion = 4C. - Chest freezer #1 (beside the dry storage closet) = -18C - Chest freezer #2 (adjacent to #1) = -16C - Prep cooler (in the prep area) = 5C - Hot holding unit (rice cooler in prep area) = 63 - Hot holding unit (miso soup) = 70C - Better storage method is required inside coolers.