INSPECTION REPORT Health Protection SJEN-C6PTXA

PREMISES NAME Okoman Japanese Restaurant		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE September 9, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kab-Jong Lee		NEXT INSPECTION DATE 1 Month
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 = 29

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a container of masago left out at room temperature over 2 hours in the sushi bar area. Temperature was taken @ 21oC. Corrective Action(s): Discarded during inspection. Ensure to store under refrigeration temperature after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Noted flies in the following areas: - Sushi bar - Storage room Corrective Action(s): Regular cleaning is the key to prevent pest issues in the food premises. Conduct cleaning in the directed areas and remove flies. Pest control service may be required if maintaining sanitation level does not solve the fly problem. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Major cleaning is required in the following areas: (Sushi bar): walls and floor under the prep tables. Remove food debris in the corners and crevices. (Deep fryer): walls and floor around the deep fryer. Remove food debris and dried up oil. (Ventilation hood canopy): Excessive amount of grease buildup noted on the canopy grill. Contact a cleaning company immediately. (Storage room): Remove any unnessary items and reorganize the entire area. Clean shelves and the corners of the room. (Stroage shelf by the back door): Remove unnessary items and clean the racks. Corrective Action(s): Given 3 businesses days to clean the above noted areas. Violation Score: 15

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

Comments

(Sushi bar) -Display coolers @ 4-5 C -Small fridge @ 5 C -Prep coolers @ 4 C -Soup warmer @ 70 C -Rice warmer @ 62 C -Sanitizer bottle @ 100ppm Cl (Kitchen) -Prep coolers @ 4 C or less -Upright coolers @ 4 C or less -Freezers @ -18oC or less -Dishwasher (low temp) @ 50ppm Cl detected -Teriyaki sauce @ 68 C General: Major improvement in cleaning and sanitation is needed. Follow the store's sanitation plan for the cleaning schedule.