INSPECTION REPORT Health Protection FEMI-BLHU3Q

PREMISES NAME Kaiko Japanese Restaurant		Tel: (778) 285-0578 Fax:
PREMISES ADDRESS 401 - 1192 Lansdowne Dr Coquitlam, BC V3E 1J7		INSPECTION DATE February 5, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Tse Kai Lam		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

- Owner/manager has FS level 2. -Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (stand-up, prep, sushi case) are ≤ 4°C - Freezers (stand-up, chest, undercounter) are ≤ -18°C - Hot holding units (rice, miso soup) are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached 71.7°C at the plate level. - 200 ppm bleach sanitizer is available - Ventilation hood is maintained. Regular service is due soon. - Dry storage is maintained - No signs of pests observed during inspection - Premise is well lit - Permit is posted -Dishwasher temp 71 oC at plate Note: *Sushi rice is kept on timer - ONLY 2 hrs storage is permitted- MUST use timer to ensure the storage time- Or sushi rice to be tested for PH to be shelf stable at room temperature * Temp log sheet on site- Make sure to record temp daily (twice for all coolers and hot holding units, once for dishwasher) * Noted raw shrimp stored above cooked foods- Ensure to keep all raw meat/seafoods on lower shelf away from ready to eat products