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 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 = 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.