INSPECTION REPORT Health Protection ABAI-AEPTSE

PREMISES NAME Take Sushi Japanese Restaurant		Tel: (604) 291-7241 Fax: (604) 433-8239
PREMISES ADDRESS 4528 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE October 13, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jason Zhang		NEXT INSPECTION DATE 5 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 No
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): 1. Only detected 10ppm chlorine sanitizer in dish washer on first run, operator changed sanitizer bottle and primed dish washer which ended up giving rinse of 50ppm chlorine. 2. Chlorine sanitizer available in front such area and back food handling area beside hand sink, however several wiping cloths were noted on food contact surfaces throughout the premises. Corrective Action(s): 1. Ensure dishwasher always has a sanitizing rinse of 50ppm chlorine. 2. Ensure all wiping cloths are stored in sanitizer solution when not in use to prevent microbial growth. Also, have an extra container of sanitizer beside the cookline for cook staff to use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Onions noted on the ground. Corrective Action(s): Keep all foods stored off the ground at all times. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation satisfactory however, food debris noted along perimeter of the walls in hard to reach areas. Corrective Action(s): Do a thorough cleaning in the following areas: In dry storage area, under dish washer, under shelving units, under and behind large heavy equipment (work tables, coolers, freezers...etc). Focus on the perimeter of the walls and ensure equipment is pulled out entirely to be cleaned under/behind (ie. do not clean around equipment). Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted tape and plastic string on equipment such as cookware and rice maker. Corrective Action(s): Remove tape and plastic string from food equipment. Ensure all equipment is of smooth, durable and washable finishes. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (display case, under counter, sliding two door, domestic refrigerator...etc) Freezers - 16C to -22C Hot holding of rice and soup higher than 60C. Temperature logs maintained up to date. Probe thermometer available to check internal temperature of foods. Ensure probe is sanitized between uses. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Bleach on site. Chlorine sanitizer 100ppm. Test strips available. Lights in food preparation/storage areas had covers. No oysters on menu or provided at this time. Operator had one FHA oyster advisory on seating table.