INSPECTION REPORT
Health Protection
MLOO-BGAUBP

PREMISES NAME
Kaiko Japanese Restaurant
Tel: (778) 285-0578
Fax:
PREMISES ADDRESS
401 - 1192 Lansdowne Dr
Coquitlam, BC V3E 1J7
INSPECTION DATE
September 23, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kevin Tse Kai Lam
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1. Raw meats were stored on upper most shelf in the sliding door cooler above other foods (vegetables, cooked food, etc.)
2. Scoop for cooked rice was stored in a container of room temperature water.
Corrective Action(s): 1. Store all raw meats on bottom shelf to avoid potential contamination.
2. Store rice scoop in ice water. Replenish ice as it melts. Clean scoop and container at least every 4 hours.
Violation Score: 9


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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels
- Coolers (prep, sushi display, sliding door) are ≤ 4°
- Freezers (chest, stand-up, 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 after 3 cycles. Recommended to increase rinse temperature on your next service.
- 200 ppm bleach sanitizer is available. Ensure all food contact surfaces are being sanitized regularly.
- Ventilation hood is maintained
- Dry storage is maintained
- Ice machine is maintained. Ice scoop is stored properly.
- Raw wood has been painted over
- Documentation available for freezing of wild fish (-20°C for 7 days)
- No signs of pests observed during inspection
- Premise is well lit

Note:
- Sushi rice pH has not been tested yet. Ensure sushi rice is discarded after 2 hours if kept at room temperature. If kept at ≤ 4°C or ≥ 60°C, then discard at the end of the day.