INSPECTION REPORT Health Protection CPAK-CDDSZ3

PREMISES NAME Kaiko Japanese Restaurant		Tel: (778) 285-0578 Fax:
PREMISES ADDRESS 401 - 1192 Lansdowne Dr Coquitlam, BC V3E 1J7		INSPECTION DATE April 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Tse Kai Lam		NEXT INSPECTION DATE April 21, 2022
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Rice scoop stored in stagnant water. 2) Raw meat/seafood placed above ready-to-eat foods. Corrective Action(s): Ensure to have rice scoop stored in ice water or a sanitized container without water. Do not store rice scoop in room temperature water as this would promote pathogen growth on surface of scoop. Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings (<10) were observed from the back storage room. Sticky traps in place. All food products stored in pest proof containers at this time. Corrective Action(s): Ensure to have all droppings removed and sanitize affected area using 1000ppm chlorine (1:50). Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris and grease build-up observed from the following areas: 1) underneath handles/surface of all cooler 2) sides of and underneath stove 3) storage shelving units by each side of stove and back storage area 4) floors underneath large kitchen equipment and back storage room 5) surface above mechanical dishwasher Corrective Action(s): Ensure all above areas are cleaned. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; freezers operating at/below -18'C. - Thermometers available for temperature monitoring. - Hot-holding units operating above 60'C. - Sushi rice had pH measured <4.2. - High temperature dishwasher achieved 71.9'C at the plate level after final rinse. - 200ppm chlorine solution available in spray bottles (sushi bar/kitchen). NOTE: Ensure to have bottles labelled as 'bleach' or 'sanitizer'. - Foods from approved sources. NOTE: Ensure to have receipts available on site by the follow-up inspection. - Washroom handsinks satisfactory. Follow-up inspection to be conducted on Thursday, April 21, 2022. Please contact the health inspector for any questions or concerns.