INSPECTION REPORT Health Protection KLIU-CJ8TDE

PREMISES NAME Kokoro Tokyo Mazesoba/Tendon Kohaku		Tel: Fax:
PREMISES ADDRESS 106 - 1901 Rosser Ave Burnaby, BC V5C 6R6		INSPECTION DATE September 13, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jinhwan Kim		NEXT INSPECTION DATE September 16, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All spray bottles for bleach solution found throughout the facility measured >200ppm chlorine. Corrective Action(s): Bleach sanitizing solution must be 100-200ppm chlorine. > Discussed with kitchen manager, for 1 spray bottle it is approximately half a cap of bleach. Adjust according to the size of the spray bottle. > Obtain test strips to verify the concentration of each spray bottle when the solutions are prepared. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink at the cook line in Tendon side was obstructed at time of inspection by a trolley and stock pot. Corrective Action(s): Remove all obstructions. Your dedicated hand sink must be accessible for hand washing at all times. > Do not store equipment in front of or in the hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 3 opened bags of dry food products were stored in dry storage room 1 (closest to kitchen). Corrective Action(s): All opened dry food products must be closed/sealed or the contents must be transfered into pest proof bins. > This will protect the food from contamination and help to minimize a food source for rodents. Date to be corrected by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in, but not limited to, the following areas: > Dry storage room 1 (closest to kitchen): droppings on the floor under the shelving units and around flats of soda. > Dry storage room 2 (middle): droppings on the floor behind stored kegs and under rice bags; food debris and other packaging materials underneath the shelving units. > Dry storage room 3 (closest to Tendon entrance): few droppings in the corner under the shelving unit with tempura flour and white sugar; food debris on the floor under shelving units and in the corner space between the freezers. > Walk-in cooler: food debris under the shelving units in the Kokoro side (onion skins, fried garlic, etc.); food debris, dried sauce and juices from raw meat under the shelving units in the Tendon side. > Kitchen: underneath prep coolers, particularly on the Kokoro side. Corrective Action(s): Remove all droppings and food debris. Clean and sanitize all areas of the facility as per your sanitation plan. > Please ensure all hard to reach areas are addressed. Do not sweep or mop debris into the corners under the shelving units. > Maintaining a high level of sanitation particularly in food prep and food storage areas will help to minimize the presence of pests. Date to be corrected by: September 16, 2022. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand sink at the cook line on Tendon side appeared to have the waste pipe disconnected or severed. Upon hand washing, used water spilled onto the kitchen floor rather than going down the pipe. Corrective Action(s): Repair the pipes at this hand sink so that used water is properly drained rather than spilled onto the floor. Date to be corrected by: September 16, 2022. Violation Score: 3

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

Comments

Routine Temperature controls: > All coolers measured 4C or colder (walk-in cooler, prep coolers) > All freezers measured -18C or colder (walk-in freezer, stand up freezers) > Hot held items measured 60C or hotter (rice, tendon sauces, tonkatsu sauce, udon broth, miso soup) > Noted room temperature holding of fried tempura with time tracking in place. > Noted cooling of milk tea. > Please ensure time tracking is in place. As discussed on site, write down the time at which the milk tea begins cooling so that it is clear when the 2 hour mark is reached. > To help speed up the cooling process, use an ice wand. General: > Hot and cold running water is available. > All handsinks were supplied with liquid soap and paper towels. See violation 401 regarding accessibility. > High temperature dishwasher achieved final rinse temperature of at least 71C at the plate. > Bleach is available on site. See violation 302 regarding the concentration of sanitizer. > Vent hood appeared in sanitary condition. Last professional service was in June, next service is scheduled for December 2022. > Ice machine maintained in sanitary condition, scoop stored outside of the machine. > All rice scoops were stored in a sanitary manner. > Ice cream machine was not turned on or in use at time of inspection. Manager on site informed that they no longer serve ice cream during lunch hours. > Reminded that ice cream base is NOT to be stored in the upper chambers. Ice cream base must be kept in the middle chambers only. > Overall food storage in coolers is excellent - all items are covered and protected from contamination. > Milk tea dispenser is now turned on continuously to ensure that the temperature of milk tea remains at 4C or colder. > Health permit is posted. Signature not obtained due to COVID protocols. Report printed and reviewed with supervisor on site.