INSPECTION REPORT
Health Protection
MLOO-BJRU2N

PREMISES NAME
Kaiko Japanese Restaurant
Tel: (778) 285-0578
Fax:
PREMISES ADDRESS
401 - 1192 Lansdowne Dr
Coquitlam, BC V3E 1J7
INSPECTION DATE
December 11, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kevin Tse Kai Lam
NEXT INSPECTION DATE
December 12, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5

Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Mould and debris observed in the ice machine.
Corrective Action(s): Discard ice and clean up mould and debris. Date to be corrected by: Immediately
Violation Score: 5


Non-Critical Hazards: There are no non-critical hazards.

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 (stand-up, prep, sushi case) are ≤ 4°C
- Freezers (stand-up, chest, 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 at the plate level.
- 200 ppm bleach sanitizer is available
- Ventilation hood is maintained. Regular service is due soon.
- Dry storage is maintained
- No signs of pests observed during inspection
- Premise is well lit
- Permit is posted

Note:
- Ensure screen door in the back area is fully closed when not in use to prevent potential pest entry.
- Obtain a waterproof thermometer with max/min function and heat shield for testing the dishwasher. Ensure the dishwasher is able to reach minimum 71°C before using it to wash equipment/utensils. Maintain a dishwasher log.
- Temperature logs have been missed since mid November. Ensure these are being maintained daily.
- When ice is not available, ensure rice scoop is stored dry (no water). Continue to wash and sanitize at least every 4 hours.