INSPECTION REPORT Health Protection SSZO-CPJV4D

PREMISES NAME Takara Sushi		Tel: (604) 439-0026 Fax:
PREMISES ADDRESS 3724 & 3726 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE March 2, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tommy Pham		NEXT INSPECTION DATE March 09, 2023
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Mini cooler (by deep fryer) is measured to be 5.8oC. No temperature log is maintained for this unit. 2. One container of cut vegetables for tempura is at room temperature. No time tracking is observed. Food tempreature is measured to be 10.oC to 11.2oC. Corrective Action(s): 1. Move foods to another cooler until cooler is maintained at 4oC or less. 2. Only store foods at room temperature when time tracking is implemented. Foods discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of cooked tempura are observed at room temperature. Staff indicated tempuras are just made. Food temperatures of foods in four containers are measured to be 19.0oC; 19.9oC; 20.2oC and 27.1oC. No time tracking is implemented. Corrective Action(s): Potentially hazardous foods must be time tracked at room temperature. Three containers of tempura discarded. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food products such as oil are stored on ground next to 2-door stand up freezer. 2. One dishwasher crate is placed on mop sink. 3. Some light covers are missing in kitchen 4. Operator is using bowls as scoops for some dry goods, and bowls observed with dry goods all around the bowl surface. Corrective Action(s): 1. Ensure foods are all stored at least 6 inches above ground. 2. Do not store anything in or on mop sink. 3. Replace missing light covers in kitchen. 4. Use scoops with handles for dry goods, or keep scoops/bowl out. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Minor cleaning is required in the below mentioned areas. Corrective Action(s): Clean: -->ventilation exhaust system (due for professional cleaning last month) -->Ice machine Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Mini cooler by deep fryer is too warm. Corrective Action(s): Ensure temperautre of 4oC or less is maintained at all times. Violation Score: 3

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

Comments

Health permit is posted Kitchen: 2-door stand up cooler: 3.4oC Undercounter 2-door cooler: 3.9oC 2-door prep cooler: 3.4oC 2-door stand up freezer: -18.4oC Single door stand up freezer: -21.8oC Sauce: 63oC Sushi bar: Undercounter 2-door cooler: 4.4oC (just after lunch rush) 2-door prep cooler: 2.8oC Beverage cooler: 2.4oC Soup 74oC pH for rice: 4.0 Back: Single door beverage cooler: 3.8oC 2-door stand up freezer: -17.4oC Chest freezer: -21.2oC Soup: 78oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel are present at all handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches 72.6oC on plate as per min-max thermometer Bleach sanitizer in buckets are noted and at least 100ppm chlorine is noted