INSPECTION REPORT Health Protection 246276

PREMISES NAME Takara Sushi		Tel: (604) 439-0026 Fax:
PREMISES ADDRESS 3724 & 3726 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE June 3, 2021	TIME SPENT 1.25 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Back kitchen sanitizer bucket for wiping cloths contained 0ppm chlorine. Corrective action: refill bucket with 100-200ppm bleach solution -->Remade solution to 200ppm chlorine Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 2 door cooler by back door --> observed raw shrimp stored on the shelf above and next to ready to eat food. Corrective action: move raw shrimp to the bottom shelf. Please ensure raw meats and seafood are stored separate from ready to eat foods to avoid cross-contamination Corrective Action(s): Violation Score: 3

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

Comments

This inspection done by an EHO student Routine Kitchen -2 door cooler: 1 deg. C -2 door freezer: -22 deg. C -Prep cooler (left): 4 deg. C -Prep cooler (right): 4 deg. C, insert level: 4 deg. C -Stand up domestic freezer: -17 deg. C -Mini-fridge: 3 deg. C -High temperature dishwasher: 71.1 deg. C at the plate -Terriyaki sauce: 65 deg. C -Handsink supplied with warm water, liquid soap and paper towels -Grease panels in excellent sanitary condition -Next vent hood service date: Nov. 2, 2021 -Dry goods stored in pest proof containers -No signs of pests during inspection -Back door remain closed during inspection -General sanitation satisfactory -Good cooling and thawing practices observed -->Cooling beef terriyaki, thawing shrimp under running water. Front sushi bar: -Prep cooler (back): 3 deg. C, insert level: 3 deg. C -Prep cooler (front): 1 deg. C -Sushi display cooler: 4 deg. C -Liquor cooler: 3 deg. C -Miso soup: 67 deg. C -Sushi rice pH: 4.0 (as per test strips) -Sani spray bottle and bucket contained 200ppm chlorine *Spray bottle needs to be slightly diluted. -Handsink supplied with warm water, liquid soap and paper towels. Server Station: -2 door freezer: -17 deg. C -Ice cream machine: -21 deg. C -Ice machine and scoop kept in sanitary condition. -Handsink supplied with warm water, liquid soap and paper towels. General: -Washroom sinks fully supplied. -No storage of food in washrooms -Employee belongings stored separately from other items/food for operation. -Dry storage well maintained. Food items are stored off the floor. COVID-19 -Dine-in is open - please ensure seated customers can remain 2m apart in all directions -Customer logging in place for contact tracing. -Hand sanitizer is available -COVID-19 signage is posted -Floor markings indicate direction of customer flow. -Staff all wear masks -COVID-19 safety plan on site. -Sick policy in place. Recommend screening.