INSPECTION REPORT Health Protection DNGG-CPPRPL

PREMISES NAME Kokoro Tokyo Mazesoba/Tendon Kohaku		Tel: (604) 973-1911 Fax:
PREMISES ADDRESS 106 - 1901 Rosser Ave Burnaby, BC V5C 6R6		INSPECTION DATE March 7, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Jinhwan Kim		NEXT INSPECTION DATE March 21, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Hot holding unit used to reheat mince pork sauce (ramen side). Temperature of mince pork sauce: 38C Corrective Action(s): - Reheat food quickly to an internal temperature of at least 74C BEFORE placing into hot holding units. Hot holding units are not manufactured/ intended for reheating or cooking purposes. - Review reheating and hot holding procedures with food handlers. [Correction Date: Immediately] Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Wiping cloths not stored in sanitizer solution between uses. Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water) between uses. - Change sanitizing solution frequently - chlorine bleach sanitizing solution must be maintained at 100-200 ppm and free of debris, cloudiness, and other matter that may interfere with the effectiveness of the sanitizer. [Correction Date: Immediately] Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Kitchen Ramen side handsink did not have papertowels. Corrective Action(s): - Handsinks must always be fully accessible and supplied with hot and cold water, liquid soap and papertowels to facilitate proper hand washing practices. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings noted in the following areas: - Inside cabinets in hallway service/ storage area between kitchen and ramen side. - Under shelving and along floor/ wall edges inside dry storage rooms (employee belonging storage/ upright freezers, middle dry storage room, beverage dry storage room). - Under kitchen equipment along beverage areas (drink dispensers, ice cream machine, alcoholic drinks cooler) Corrective Action(s): - Remove rodent droppings for above noted areas and thoroughly clean areas. - Advise pest control service technician. - Ensure all areas are accessible for pest control service. - Work on maintaining a higher level of sanitation in hard to reach areas - removing food debris and grease accumulation to avoid potential pest attraction. Clean up spilled food and dry ingredients to avoid potential pest attraction. - Continue to monitor pest activity, report new or increased pest activity. - Follow recommendations provided by your pest control company. [Correction Date: 14-March-2023] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning required in the following areas: - Grease and food debris accumulation under and between kitchen equipment and cooking equipment (prep coolers, fryers, steamers, prep counters, etc.) - Moisture, food debris, and dirt accumulation in hard to reach areas (especially floor/ wall joints). - Hallway service/ storage area - counters and cabinets. - Under storage shelves in dry storage rooms. - All other hard to reach areas. Corrective Action(s): - Thoroughly clean above noted areas. - Ensure items are stored at least 6" (15 cm) off the ground to facilitate cleaning. - Organize items at hallway service/ storage area in cabinets as well as counters. Remove clutter and unused or broken items. Clean spilled food and/ or potential nesting materials such as miscellaneous paper. [Correction Date: 14-March-2023] Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): - Rodenticide dispenser observed in dry storage room. Corrective Action(s): - Remove rodenticide immediately. Rodenticide is not permitted inside the food premises. - Discuss other rodent control options with your pest control technician. [Correction Date: Immediately] Violation Score: 3

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

Comments

- Handsinks (unless otherwise mentioned) have hot and cold water, liquid soap and papertowels. **Ensure that handsinks are always accessible for food handlers to use. - Food handlers use gloves during food preparation. Observed proper glove use, gloves changed between tasks, food handlers washed hands upon entering kitchen and before wearing gloves. - All coolers and cold holding equipment (prep coolers, walk-in cooler, milk dispenser): <4C - Minimal amount of garnishes for tendon (cut green onions, cut tofu puffs) are stored on ice. - Freezers (storage room upright freezers and walk-in freezer): <-18C - Hot Holding (rice, sauces, soup): >60C - Food storage practices appear satisfactory. Food is protected from contamination. - Interior of ice machine appears maintained in a sanitary condition. Ice scoop stored outside in a clean container. - Rice scoops stored in ice water. - Ice cream machine not used at time of inspection. Food handlers advised that it is only used during dinner service. - 100-200 ppm chlorine bleach solution in spray bottles available through food preparation areas and in service areas in both tendon and ramen sides. - High Temperature Sanitizing Dishwasher: 74.4C at dish surface. Final Rinse temperature gauge read 85C - Pest control services provided once a month by a pest control management company. Latest service report reviewed. **See violation 304 and 309. **Ensure that all areas are accessible for pest control service. **Miso soup bowls prepared ahead of time for quick service contains assorted dried seaweed and minimal amount of cut tofu puffs. Prepared bowls are stored in drawer under miso soup. Ensure that only enough bowls are stored for one meal service, enough for maximum 2 hours only. Tofu puffs are potentially hazardous. Leftovers after 2 hours must be discarded. ** Reviewed room temperature holding for tempura with food handlers (tendon side). Tracking begins as soon as tempura is cooked. Maximum 2 hours. Leftovers after 2 hours must be discarded. Each batch cooked at different times must be tracked separately. FOLLOW YOUR FOOD SAFETY PLAN. ** Dry wiping cloths to dish edges before ramen is served. Must be changed frequently throughout the day. Used cloths must be laundered and dried. Do not used wet or visibly soiled cloths. Do not use dishwasher to launder cloths. Ensure that cloths are dried after laundering.