INSPECTION REPORT Health Protection KKIM-CCUQSS

PREMISES NAME Kokoro Tokyo Mazesoba/Tendon Kohaku		Tel: Fax:
PREMISES ADDRESS 106 - 1901 Rosser Ave Burnaby, BC V5C 6R6		INSPECTION DATE March 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jinhwan Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 = 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

Following corrections have been made: - Dishwasher plastic curtains have been cleaned - ensure to remove all debris by scrubbing with detergent, rinse with water and sanitize. - Time tracking is observed for pre-fried tempuras. Ensure to discard after 2hours in room temperature storage. - Tonkotsu broth is now placed in hot held unit - measured at 92C with infrared temperature gun. - Ice scoopers are stored outside of the ice machine in designated containers. - Sanitizer bottles are labelled. - Ice cream base probed at 2.3C in the left chamber; right chamber was kept empty at the time of inspection. Stainless steel cooling cylinder was inside the chamber to keep the ice cream base cold as operator still has not figured how machine itself can maintain contents at 4C or below. Note that this is only a temporary fix. Monitor the temperature every 2 hours and keep temperature records. Replace the cooling bar as needed to maintain the contents at 4C or below. Replace or repair the unit so all chambers can maintain contents at 4C or below without the use of cooling cylinder. Report reviewed with the manager on duty.