INSPECTION REPORT Health Protection JCRH-AFAUQD

PREMISES NAME Osaka Island Japanese Restaurant		Tel: (778) 397-8884 Fax:
PREMISES ADDRESS 7615/7617 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE November 1, 2016	TIME SPENT 0.75 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on shelving in back storage area Corrective Action(s): Remove droppings and clean/disinfect shelving. Monitor for any further activity. If further activity noted, retain pest control services. Violation Score: 3

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

Comments

General sanitation is satisfactory Hot and cold running water is available Liquid soap and paper towel at handwashing stations and in staff and public washrooms Sliding door cooler was at 4C *Prep cooler was at 6C - monitor and ensure temperature drops to 4C or colder. Adjust/repair if it doesn't. Chest freezer was at -24C 2-door freezer at -14C Upright freezer at -10C Sushi display cooler at 2C Under counter cooler (sushi prep area) 2C Hot holding of rice was 60C Hot holding of soup was 65C Dry storage area is well organized with dry goods stored in pest proof containers Bleach sanitizer (200ppm chlorine) present in a spray bottle and in bucket for storing wiping cloths High temperature dishwasher achieved 73C in the final rinse as measured with peak holding thermometer. Discussed procedures for sushi rice preparation with Operator.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AFAUQD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment