INSPECTION REPORT Health Protection KKIM-CSDSJA

PREMISES NAME Kokoro Tokyo Mazesoba (Silver Dr)		Tel: (604) 563-8872 Fax:
PREMISES ADDRESS 6049 Silver Dr Burnaby, BC V5H 4L6		INSPECTION DATE June 1, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinhwan Kim		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Observed cooked pork cubes inside wok pan cooling down - measured at 34C. Staff stated that they will be transferred to the warmer. Corrective Action(s): - Ensure to heat them up to 74C or above before transferring them to the warmer. Warmer was already full and there was no extra space for new batch of cooked pork. Ensure to adequately time the cooking so that hot food are not left in the room temperature for extended period of time. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris observed on the meat slicer and on the metal counter. - Garbage & debris observed underneath the ice cream machine & ice machine and undercounter coolers at the front bar. - Garbage & debris observed underneath the shelving racks inside the dry storage room. Corrective Action(s): - Cover the equipment if they are not in regular use to protect them from contamination. - Clean the areas noted above. Ensure to properly sanitize any food contact surface that has been affected. Date to be corrected by: Today Violation Score: 3

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

Comments

- All handsinks are fully equipped. - All coolers at 4C or below. - Walk-in freezer at -18C or below. - All hot holding units at 60C or above. - High temperature dishwasher reached 72C at plate level. - Sanitizer in spray bottles measured at 200ppm. Ensure kitchen staff actively uses it to continuously sanitize cutting boards, counters etc. - Good organization practice inside walk-in cooler and walk-in freezer. - Ice cream machine is dismantled and cleaned every night as per staff. - Ice machine in sanitary condition. - No signs of pest observed at the time of inspection. Pest control report was not available upon request - *Operator to email the last two pest reports to the undersigned.