INSPECTION REPORT Health Protection 253212

PREMISES NAME Taku Japanese Kitchen		Tel: (604) 419-0233 Fax:
PREMISES ADDRESS 7608 Royal Oak Ave Burnaby, BC V5J 4K8		INSPECTION DATE July 27, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hyunju Tark		NEXT INSPECTION DATE November 27, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 Cut cucumbers left at room temperature since 11:30 am (inspection took place at 3:30 pm) and measured 15 degrees C. 2 Mayo-marinated crabmeat measured 15 degrees C and was prepared at 11:30 m (it was in cooler but operator claims that he just put in cooler). 3 Mayo, spicy mayo, homemade soy sauce with water and sugar, and homemade hot sauce were left at room temperature and measured 15 degrees C Date to Be Corrected By: Immediately. Corrective action 1 + 2 + 3 All potentially hazardoues foods must be stored at 4 degrees C or below. This is to prevent from microbial growth. - Cut cucumbers, mayo-marinated crabmeat, and home-made sauces are discarded at the time of inspection. 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): - insecticide noted on premises. (RAID Spray) Date to Be Corrected By: Immediately. Corrective action - Isecticides are not allowed to be used in the kitchen. This is to prevent from food contamination. - Don't store any insecticides on premises Corrective Action(s): Violation Score: 3

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

Comments

General: - All handsinks equipped with hot and cold running water, soap and paper towels. - Sanitizersolution: 100-200 ppm chlorine. - Manual dishwashing with 100-200 ppm chlorine. NOTE: - Operator able to demonstrate proper procedures of manual dishwashing. - Rinse, wash, sanitize with 100-200 ppm chlorine for 30 seconds and airdry. - Sink drain plugs present. - pH of sushi rice: < and/or = 4.2 degrees C - freezer in kitchen: -25 degrees C - freezer inn front of House: -22 degrees C - drink cooler: 3 degrees C - hot holding (rice): 75 degrees C - hot holding (miso): 75 degrees C - shrimp in freezer measured 7 degrees C ---> Operator thawed in a cooler the night before, took it out today, marinated, and just put in the freezer. - Food Safe Level 1 provided - Permit posted in a conspicuous location - no signs of pest activity. - storage is accessible and sanitary - temperature log provided. - general sanitation satisfactory.