INSPECTION REPORT Health Protection ZDER-AUHS59

PREMISES NAME Makoto Japanese Restaurant		Tel: (604) 438-1997 Fax: (604) 438-1970
PREMISES ADDRESS 5213 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE December 29, 2017	TIME SPENT 1 hour
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 = 6

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 in corners of lower shelves in front sushi prep area and back kitchen. Corrective Action(s): Ensure all droppings are cleaned and continue to monitor for pest activity. Inform pest tech. about any pest activity. Correction date: 2 weeks Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Commercial ventilation hood noted with heavy oil accumulation - service sticker expiry June 2017 Corrective Action(s): Ensure commercial ventilation hood is professionally cleaned every 6 months or as recommended by cleaners. Heavy accumulation of oil in vent hood requires regular cleaning to prevent possible fire hazard. Correction Date: immediately. Violation Score: 3

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

Comments

- Handsinks and washroom sinks supplied with hot and cold water, liquid soap and paper towels. - Acidified Sushi Rice (Room Temperature Holding): ~pH 4.0 - Sushi Bar Display Cooler: 4 C - Sushi Bar Undercounter Cooler: 1 C - Sushi Bar Domestic Cooler and Freezer: 2 C and -16 C - Kitchen Domestic Cooler: 4 C - Kitchen Prep Cooler and Inserts: 3 C - Chest Freezer (closer to storage room): - 23 C - Chest Freezer (closer to back exit): -18 C - Hot Holding (Rice): 75 C - Hot Holding (Miso Soup): 69 C - Food storage practices appear satisfactory - food is protected from contamination. - Pest control on-site, screen door in use. (violation noted above) - Dishwasher: 79.9 C at dish. Final Rinse Temperature Gauge Reading: 89 C - 100 ppm chlorine bleach sanitizing solution with wiping cloths - General sanitation of premises appears satisfactory (except areas noted above)