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 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 = 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.