Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-D4MSPS
PREMISES NAME
Takara Sushi		Tel: (604) 439-0026
Fax:
PREMISES ADDRESS
3724 & 3726 Canada Way
Burnaby, BC V5G 1G4		INSPECTION DATE
April 24, 2024		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Tommy Pham		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
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: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Follow up inspection report as a result of routine inspection conducted March 12.

EHO present today to confirm:
- Time food is made is being recorded (post it notes for ALL food items observed today)
- That food items are not left out indefinitely at ambient temperatures
- That facility is following food safety plan
- That food items that are cooling according to owner are being properly cooled in afternoon after lunch rush.

Facility is cooling tempura and meat items by cooling on counter then placing into cooler units. Post it notes are used indicating time at which food is prepared. Upon arrival of EHO food items were made at 11 am today. Food items in cooler unit 4 hours later were at temperatures of 7 degrees Celsius. Some food items on counter unit at 18 degrees Celsius (ambient air recorded at 18 degrees Celsius) and were relocated to cooler unit for remainder of cooling.
Facility has InfraRed temperature reader capable of measuring surface temperatures.

EHO has no issues with the food safety plan and discussed with owner. Going forward EHO will be checking that all times food are prepared are recorded with post it notes and staff are checking temperatures. It is expected that food is to be cooled according to proper methods of 60-20 degrees Celsius in 2 hours and 20-4 degrees Celsius in 4 hours - Food items are to be cooled to 4 degrees in no longer than 6 hours total. Ensure that any food item that measures ambient air temperatures of restaurant is relocated to cooler as this food item will not cool past this point.