INSPECTION REPORT Health Protection LKIM-C73RGK

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 September 21, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jason Zhang		NEXT INSPECTION DATE 6 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Personal items mixed in amongst food ingredients and items. Cell phones on shelves and container of gloves in sushi area. . Corrective Action(s): Put personal items in trays while in food preparation area. Items should not be mixed in with ingredients or equipment. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - GREAT WORK!! CONTINUE TO MAINTAIN THIS EXCEPTIONAL HIGH STANDARD OF CLEANLINESS AND SANITATION - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - FoodSafe Certified staff present during inspection COVID19 SAFETY PROTOCOLS - Spacing of seating in restaurant - Staff actively checking for vaccine passports and Photo ID