INSPECTION REPORT Health Protection CTIN-BCVTMK

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 June 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jason Zhang		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 = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of cooked chicken about 4-5 inches high was probed at 32.5C, staff said they are cooling the food down. Corrective Action(s): Directed staff to transfer chicken to metal flat trays so that the chicken can cool properly. Cool to 20C before transferring to cooler to complete cooling process. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Three frozen fishes stored in chest freezer directly, without any bags or box. Repeat. Corrective Action(s): Please ensure that frozen fish is stored in food grade bags and do not store directly in chest freezer. Staff informed they will obtain new food grade bags. Please complete in 2 days. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Sauce splash in reach in cooler in the kitchen. 2) Water pooling in small kitchen fridge. 3) Rice and food debris fallen behind chest freezers. Corrective Action(s): 1) Please remove the sause splash, sanitize the area. 2) Determine if pooling water is from fridge; if so, repair so water no longer leaks. Remove pooling water. 3) Clean the hard to reach area more frequently. Complete all within a week. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Reach in cooler: 4C Chest freezers X 3: -16 to -17C Rice: 68C Miso soup: 64C Dishwasher (low temp): 50ppm chlorine at plate level 100ppm bleach sanitizer in kitchen and sushi bar Sushi coolers: <4C Standup fridge: 3C/-15C Ice machine kept in sanitary condition, scoop stored outside Back door kept closed at time of inspection Health permit posted Staff is Foodsafe certified *Note: recommend removing cardboard from fridge and use proper inserts to categorize food items