INSPECTION REPORT Health Protection JCRH-CXFV5B

PREMISES NAME Kokoro Tokyo Mazesoba/Tendon Kohaku		Tel: (604) 973-1911 Fax:
PREMISES ADDRESS 106 - 1901 Rosser Ave Burnaby, BC V5C 6R6		INSPECTION DATE November 10, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jinhwan Kim		NEXT INSPECTION DATE November 17, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Pork bone broth (approx 4L) in walk in cooler had internal temperature of 39.1C. Staff reported broth was partially heated to blend it and kept on burner without heat, then transferred to the cooler. As needed, portions of this broth are heated fully on stove top for service. Staff reported time above 4C was greater than 2 hours for product which was in the cooler. Corrective Action(s): - Staff discarded remaining pork broth at time of inspection. Follow established food safety procedures. Staff reported that broth will be prepared/blended as needed rather than in advance. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) In use wiping cloths with no sanitizer residual present on prep surfaces and counters. 2) Chlorine bleach sanitizer solution in spray bottle (on Kokoro side of kitchen) had a concentration >>200ppm chlorine. This level is too high. Corrective Action(s): 1) To minimize microbial growth and prevent cross contamination, keep in use wiping cloths in sanitizer solution at required concentration between uses. Change solution at frequency necessary to maintain required concentration. 2) Mix chlorine bleach sanitizer solution at 100-200ppm chlorine (1/2 tsp bleach per litre of water). Obtain chlorine test strips to verify concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse excrement (urine and droppings) was noted in the following areas: - edges/corners of the floor in storage rooms - floor underneath shelving unit at the entrance on the Kohaku side of kitchen - floor underneath where cardboard (for disposal) is kept. Corrective Action(s): - Thoroughly clean the above noted areas to remove all rodent excrement. Sanitize areas with a bleach solution. Continue to monitor for any additional activity. If any additional excrement is present, clean up promptly and sanitize affected area. This has been a repeat issue and needs to be addressed on an ongoing basis. - Have Pest Control Technician assess and identify any entrance points and ensure they are addressed. Provide a copy of the pest control service report to EHO for review. To be corrected by: 17-Nov-2023 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Single door prep table cooler not working (and not in use) Corrective Action(s): - Repair or replace cooler. To be corrected by: 17-Nov-2023 Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: - Bait boxes (with rodenticide) were present in storage rooms and kitchen. Corrective Action(s): - Remove bait boxes and rodenticide from the food premises immediately. Rodenticide (poison) is not suitable for use inside the food premises. Notify pest control company and have traps placed instead. To be corrected by: 17-Nov-2023 Violation Score: 3

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

Comments

- General sanitation was satisfactory except for the presence of mouse excrement as noted in violation above. The sanitation of the dishwashing area has improved since the previous inspection. - All handsinks were supplied with hot and cold running water, liquid soap and paper towel. - High temperature dishwasher was operational. Temperature at dish surface: 74.1C - Chlorine bleach sanitizer solution (200ppm) present on Kohaku side of kitchen. Label spray bottles to indicate contents. See violation above regarding in use wiping cloths. - Coolers (walk-in, work top, line coolers) were operating at 4C or colder with the exception of one single door prep cooler (as noted in violation above) - Freezers (walk-in freezer, storage room reach in units) were at -18C or colder. - Foods which were hot held at time of inspection (broth, rice, pork) were maintained above 60C. - In use utensils/scoops were kept in ice water - Food was protected from contamination. - Dry goods were stored on shelving. - Pest proof containers in use - Raw meats and raw eggs were stored beneath/away from ready to eat items in the walk-in cooler. - Foodsafe requirement met at time of the inspection. Items which were addressed since previous inspection: - Vinyl door sweeps were installed on storage room doors to exclude pests - Food safety procedures present which address cooling procedure for broths. Ensure food safety procedures are followed. - A mouse trap has been placed in the area where cardboard is kept prior to disposal. The sanitation of this area has improved. The floor is kept clear and free from attractants (ie. food debris). - Probe thermometer present for checking food temperatures To be addressed: - Temperature monitoring and record keeping requires improvement. Records are not consistently maintained.