INSPECTION REPORT Health Protection 248574

PREMISES NAME Takara Sushi		Tel: (604) 439-0026 Fax:
PREMISES ADDRESS 3724 & 3726 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE August 25, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tommy Pham		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 = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Ice machine noted with mould growth around area scoop is stored. Corrective Action(s): Have ice machine and ice scoop properly cleaned and sanitized. Increase frequency of cleaning to prevent mould growth in the future. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Three wet wiping clothes noted on Counter Table at the time of visit. Operator explained it is washed only dring break time in bleach solution. Corrective Action(s): Ensure all wet wiping clothes are fully Submerged in bleach Sanitizing Solution at all times. Violation Score:

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen Sushi fish observed thawing in prep sink with tap turned off. Corrective Action(s): Ensure all potentially hazardous foods are thawed properly under cold running water OR in the cooler at 4 deg.C or less.

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

Comments

This inspection done by EHO student. * The following temperatures were measured:- - 2 door prep cooler at Sushi bar 4.0 - Sushi display cooler 2.0 deg.C - 2 door under counter cooler by handsink 3.0 deg.C - Liquor cooler at bar 3.6 deg.C - Mini domestic cooler in kitchen by deep fryer 0 deg.C - 2-door prep cooler 3 deg.C - 2-door under counter cooler 3.8 deg.C - 2-door stand up cooler 1.2 deg.C - Beverage Cooler near washroom 4.0 deg.C - 2-door stand up freezer -21.0 deg.C - Chest freezer -20.0 deg.C/New single door freezer (white) in kitchen -18.0 deg.C - Ice-cream freezer -17 deg.C - Hot holding for Rice 64.0 deg.C - Hot holding for Soup 70.0 deg.C * Daily temperature log is maintained and up-to-date * Handsinks are equiped with Liquid Soap, paper towel, hot/cold running water * High temperature dishwasher noted at 72.0 deg.C final rinse at the plate level * Food handler hygiene satisfactory --> Two kitchen staff had FoodSafe level 1 Certificates with expiry date 2024. * General Sanitation is Satisfactory * Bleach bucket Sanitizer Solution noted at 100ppm residual Concentration. * No signs of pest activity noted at the time of visit. * Health permit posted in a Conspicuous manner. COVID-19 SAFETY PROTOCOL - Covid-19 Safety plan available onsite - Direction floor markings noted in premise - Plaxiglass shield noted at Customer order/pay point. - Few dining tables/chairs closed to Customers to ensure atleast 2 metre social distance from each table. - Alcohol based hand sanitizer available for Customer use. NOTE:- Use of face mask is recommended is situation were kitchen staff members are not of the same household and cannot keep atleast 2 metre social distance from each other. Operator explained that all kitchen staff present during inspection are from Same house-hold. This explains why Some of them had no face mask on, at the time of visit.