INSPECTION REPORT Health Protection NTRG-BDATKJ

PREMISES NAME Osaka Island Japanese Restaurant		Tel: (778) 397-8884 Fax:
PREMISES ADDRESS 7615/7617 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE June 19, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Le Nguyen		NEXT INSPECTION DATE June 20, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler in kitchen air temperature at 6.7C. Potentially hazardous foods were moved into a different cooler at 4C or below. Operator adjusted the temperature of cooler. Rechecked at at 7.8C Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The high temperature dishwasher was run three times and final rinse temperatures at the plate were at 70C, 68C, 68C, 78C. Do not use the dish washer until there is a method for testing the final rinse temperature at the plate. In the meantime, use the three compartment sink manual dishwashing method: wash, rinse, sanitize at 100ppm bleach solution (2mL bleach per litre of water mixture), then air dry, until a thermometer or thermo-strips are provided. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The following equipment required repair: 1. the prep cooler in kitchen air temperature at 6.7C (foods must be at 4C or below). 2. dishwasher showed inconsistent final rinse temperatures at the plate (70C, 68C, 68C, 78C) Corrective Action(s): 1. Repair the cooler. 2. Provide dishwasher safe thermometer or thermostrips to test the temperature at the plate (must be at least 71C at the plate) Correction date: immediately. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: One of the handwashing stations at the front not used as operator mentioned that staff use other handwashing stations nearyby. Corrective Action(s): Provide hand soap for this station to keep as per approved plans. Corrective action: immediately. Violation Score: 1

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

Comments

General Comments: -Handwashing stations that are in use in kitchen, front and bathrooms had hot and cold running water, liquid soap and paper towels. -Cold-holding temperatures met temperature requirement of = or <4C: Front under counter cooler at 4C Sushi display cooler at 4C Beverage cooler at front 4C Chest freezer -24C Double door freezer -17C -Hot holding met temperature requirement of = or >60C miso 61C fish on the stove top at 61C teriyaki sauce >60C rice at 68C -sushi rice pH 4.5 at room temperature -Walk-in cooler is not operational and is used as dry storage -No evidence of pests at time of inspection -General sanitation of premises good (few areas to clean noted below) -Bleach sanitizer for the sushi prep area at 200ppm, operator added more water, rechecked at 100ppm. Discussed with operator to mix 2mL of bleach per of water. Items completed since last inspection: -hole underneath the handsink in the kitchen was covered with vinyl. Some areas to work on: -put cover on the large plastic bin of prawn and vegetable tempura in the cooler in kitchen -put a garbage can at the hand washing station near the miso soup hot holding area as discussed. -Ensure there is a record for the cleaning of the fume hood, the wall underneath the fume hood. -find alternative solution to label the bleach solution container (operator mentioned that the permanent markers disappears during washing). -from last inspection: duct tape was used to cover the large gap at the hand washing sink in the kitchen at temporary solution, should use durable materials to cover the gap. -Operator's Food Safe Certificates (and his wife's) are expired. Discussed that all certificates issued prior to July 29, 2013 are expired on July 29, 2018. Operator to take renew Food Safe Certificate by visiting foodsafe.ca for more information and register.