INSPECTION REPORT Health Protection DSEA-ATAVXH

PREMISES NAME Okoman Japanese Restaurant		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE November 20, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kab-Jong Lee		NEXT INSPECTION DATE 4 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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were found to be stored improperly; -bean sprouts (left out at room temperature) -par cooked teriyaki chicken (measured 12C internal) -various cut vegetables and portioned noodles stored on top of prep cooler inserts Corrective Action(s): Bean sprouts discarded. Chicken cooked 2 hours prior, moved to cooler with other foods stored on top of prep cooler Do not over fill prep cooler. Discussed maximum fill line. Keep bean sprouts on ice or <4 degrees C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable peeler had build up of vegetable debris on blade. Corrective Action(s): Clean and sanitize the item and ensure that all equipment is cleaned and sanitized properly after use. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =4 door cooler veg (2C), 4 door cooler other (3C), kitchen prep cooler (4C), domestic cooler (2C), sushi bar coolers (left 3C, right 4C), and drink/soup cooler (4C) measured < 4 degrees C =4 door freezer (-20C), domestic freezer (-20C). mini freezer (-19C) and ice cream chest freezer (-25C) measured < -18 degrees C =Rice hot holding (77C) and miso soup hot holding (62C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available in spray bottles. One spray bottle in the back kitchen measured 0 ppm chlorine. Ensure that sanitizer is made fresh daily and maintained at 100 ppm chlorine. =Dedicated prep sink available for food preparation =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry. =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5