INSPECTION REPORT Health Protection ZDER-B24SSD

PREMISES NAME Osaka Island Japanese Restaurant		Tel: (778) 397-8884 Fax:
PREMISES ADDRESS 7615/7617 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE June 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Le Nguyen		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Cooked teriyaki beef on a plate cooling at room temp covered with plastic wrap on shelf. 2. Tempura shrimp, sweet potatoes & veggies cooling on prep table next to deep frier Corrective Action(s): Ensure all hot foods requiring cooling are allowed to cool in a sanitary space for no longer then 2 hours uncovered until 20 C or less then cover and place in cooler until temperature is at or below 4 C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fresh fish sitting in 3 bin on floor under prep table in middle of kitchen. fish in 2 bins in clear bags and 3rd bin has 2 uncovered fish. Corrective Action(s): Ensure all food is protected from contamination: 1. Cover all food (in clean container, bag, cover) 2. Keep all food stored at least 6 inch or more off the ground to allow for cleaning, pest monitoring and keep food protected. Re-locate bins of fish to counter off the ground. Violation Score: 3

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

Comments

Routine: Temperatures satisfactory: -line cooler at sushi bar : 4 C -sushi cooler : 3 C -white chest freezer in the back storage area : -18 C -two-door stand up freezer : -17 C -white stand up freezer in the back storage area : -18 C -sliding door cooler : 4 C -prep cooler in the kitchen : 4 C -all rice cookers: > = 60 C -miso soup hot holding units: > = 60 C -Sushi rice noted at pH 4.0 - no concerns -all hand washing sinks in the facility (including public and staff washroom) stocked with hot & cold water, liquid soap and paper towel -chlorine sanitizer (200ppm) available in bucket of sanitizing solution holding wiping rags ***Do not have diluted container of sanitizer at sushi bar next to 200 ppm chlorine sanitizer bucket. Only have one bucket at 200 ppm chlorine at each station. -High temp dishwashing reached 73 C at plate level after final rinse cycle -no sign of pests noted at the time of inspection. screen in place at back door -General sanitation excellent! -Permit posted Signage provided: fetal alcohol x2, food handler wash hands x3 (2 stickers, 1 sign) note Walk in cooler no longer in operation - used as secure dry storage room

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-B24SSD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment