INSPECTION REPORT Health Protection LKIM-CVTPQF

PREMISES NAME Takara Sushi		Tel: (604) 439-0026 Fax:
PREMISES ADDRESS 3724 & 3726 Canada Way Burnaby, BC V5G 1G4		INSPECTION DATE September 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tommy Pham		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on shelves and in hard to reach areas. Some container fronts require cleaning. . Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Remove cardboard from facility as shelf liners. Cardboard is unsuitable material as it can not be adequately cleaned and sanitized. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (74) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: some food items held at temperatures less than 60 degrees Celsius in trays and post-it notes used for time tracking. All potentially hazardous food items are to be stored for use in cooler, at or below 4 degrees Celsius, or hot holding at temperatures at or above 60 degrees Celsius. Any ambient holding of food items need to be recorded as per the BCCDC Guideline. If time tracking of food items is occurring it needs to be recorded and closely follow the BCCDC Guideline: Guidelines for Using Time as a Public Health Control at Ambient Temperatures. Please review the Guideline. This record keeping should be available for review at each inspection.