INSPECTION REPORT Health Protection NTRG-BB3RMD

PREMISES NAME Okoman Japanese Restaurant		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE April 9, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kab-Jong Lee		NEXT INSPECTION DATE April 11, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Prep cooler across from stove area: (top) chopped carrots in water 4C, onions 4C (bottom) cooked chicken 8C, beef 6C, sauce 5C, air temp 4C. Moved chicken to freezer for 10 minutes to cool rapidly. Ensure to keep the door closed to maintain temperature at 4C or less. -Bucket of mayonnaise (used) stored at room temperature since morning. Place into fridge. Manufacturer's instructions to keep refrigerated after opening. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottles at <50ppm chlorine. Remixed two bottles of bleach sanitizers at 100ppm. Test strips available. Mixing formula is 2mL of bleach per 1L of water. Staff were not sure how to make proper surface sanitizer. One of the staffs added two caps of bleach into the spray bottle. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust build-up in the following areas: -Wall above where paper towel was hung in kitchen. -Ceiling panels and light covers in middle of kitchen -Shelving unit (top part) in kitchen Corrective Action(s): Clean the areas noted. Correction date: April 12, 2019. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Multiple refrigerators were lacking thermometers. Corrective Action(s): Ensure all refrigeration/freezing units have accurate thermometers. Correction date: April 11, 2019. Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No one had valid Food Safe Certificate at time of inspection. Corrective Action(s): One of the staff must take the Food Safe Level 1 course. Information can be found on the foodsafe.ca website. Correction date: 1 month. Violation Score: 3

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

Comments

General Comments: -General sanitation of premises satisfactory. -Handwashing stations had hot and cold running water, liquid soap and paper towels. -Cooler/freezers: Prep cooler (see violation) Danby domestic cooler -18C/3C WooSung (left to right): -12C/-11, 4C/4C, 3C/2C (top/bottom) **ensure to defrost the freezers as there were a thick layer to frost found. Low temperature dishwasher at 47.6C, 100ppm detected. Chest freezer -23C/-24C (*Frost build-up must be removed) Danby small chest freezer not operational at time of inspection (front) Sushi prep undercounter coolers: 2C/4C -Hot holding: Miso 69C Rice 73C -No evidence of pests at time of inspection.