INSPECTION REPORT Health Protection ZDER-AAXRYH

PREMISES NAME Makoto Japanese Restaurant		Tel: (604) 438-1997 Fax: (604) 438-1970
PREMISES ADDRESS 5213 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE June 15, 2016	TIME SPENT 0.75 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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket noted at >200 ppm chlorine without wiping cloths. Wiping cloths noted with zero ppm chlorine. Corrective Action(s): Ensure sanitizer bucket is between 100-200 ppm chlorine (1 cap of bleach per 1 L of water) and stored wiping cloths in sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw piece of meat stored above veggies in back domestic fridge. Corrective Action(s): Ensure raw blood meats are stored below and or separately from ready to eat (veggies) foods to prevent possible contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings noted on top of front fridge and down in hard to reach places under sushi bar. Corrective Action(s): Ensure droppings are cleaned up and areas are sanitized. Once clean monitor for current pest activity and report to pest control technician. Significant improvement with pest control devices onsite through out premises, screen door also in use. Professional pest control onsite regularly. Correction date: 2 days Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hood ventilation dripping with grease. Corrective Action(s): Hood ventilation requires professional cleaning. Correction date: 1 week Violation Score: 3

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

Comments

Routine inspection: -Front fridge: 3 C / -17 C -Back fridge: 4 C / -19 C -Prep cooler: 3 C -Sushi cooler: 2 C -Sushi prep : 3 C -Miso soup: 68 C -Handsinks fully supplied -Sanitizer bucket: >200ppm chlorine -High temp dishwasher noted 81.5 C at the plate -Frozen foods defrosted under cold running water in sink -General sanitation satisfactory -(areas requiring cleaning noted above)