INSPECTION REPORT Health Protection 253476

PREMISES NAME Okoman Sushi Restaurant		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE April 11, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Wooje Kwon		NEXT INSPECTION DATE 4 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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: -Provide acceptable written food handling procedures. Develop and submit a Food Safety Plan for review. Date To Be Corrected By - 31-May-2024 Corrective Action(s): Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas : - Food debris and rodent droppings in dry storage room - Rodent droppings in sushi bar area - Grease accumulation around cooking equipment. - All other surfaces and hard to reach areas. - Clean above noted areas. - Use chlorine bleach solution (1 tsp bleach + 1 L water) on areas where rodent droppings have been noted. - Repair missing baseboard areas in sushi bar area (especially floor/wall joints) to facilitate cleaning. Date To Be Corrected By: 19- April- 2024 Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Broken/cracked /lifting/buckling tiles on entire sushi bar counter food preparation area. -->Repair and/or replace. Food contact surfaces must be smooth, non absorbent, easily cleanable, and durable. * Vinyl plastic cover is not acceptable. * Raw wood surface is not acceptable. * Corrective action applies to entire sushi bar counter surface. Date To Be Corrected By : 10-May-2024 - Duct tape and shelf liner rubber are not acceptable surfaces for cooked food counter. --> Repair and/or replace. Food contact surfaces must be smooth, non absorbent, and easily cleanable and durable. Date To Be Corrected By : 10-May-2024 - Styrofoam blocks covered in plastic wrap are not an acceptable platform for cutting boards. Platform risers must be constructed of smooth, non-absorbent, easily cleanable and durable material. --> Replace styrofoam blocks under cutting boards. Date To Be Corrected By : 10-May-2024 Corrective Action(s): Violation Score: 9 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: -Provide acceptable written sanitation procedures. Develop and submit a Sanitation Plan for review. Date To Be Corrected By : 31-May-2024 Corrective Action(s): Violation Score: 1

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

Comments

- Handsinks are accessible and have hot and cold water, liquid soap and paper towels. - Cold Holding Equipment are maintaining acceptable temperatures (less than and/or equal to 4 C). - Freezers are maintaining acceptable temperatures (less than and/or equal to - 18C). - Hot Holding Equipment are maintaining hot food at acceptable temperatures ( greater than equal to 60 C). - 200 ppm chlorine bleach solution available in spray bottles. - Wiping cloths stored in 200 ppm chlorine bleach solution. - Low temperature chemical sanitizing dishwasher : 50 ppm chlorine residual - Chlorine test papers available for verifying sanitizer concentration. Note: Overall general sanitation and food storage practices appear to have improved since ownership change. - Monthly pest control services provided by a pest control service company. * Continue to monitor pest activity. Report new and/or increased activity to your pest control technician. * Ensure all areas of premises are accessible for pest control service. * Follow all recommendations provided by your pest control service technician.