INSPECTION REPORT Health Protection DNGG-D22VP8

PREMISES NAME Okoman Sushi		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE February 1, 2024	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Brad Park		NEXT INSPECTION DATE February 08, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 51

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Prawn and vegetable tempura fried in advanced is stored at room/ ambient temperature in anticipation of orders. During the first 45 minutes of the inspection, not one order was filled using prawn and/ or vegetable tempura. Food handler states that items were cooked <2 hours before. Corrective Action(s): - Potentially hazardous foods cooked and prepared in advanced must be maintained/ stored HOT (≥60C) or properly cooled and stored COLD (≤4C). - Since items were cooked <2 hours before, operator placed items in cooler. Monitor food temperature, food must cool to 4C or below within the next 4 hours. - Room/ ambient temperature holding of potentially hazardous foods is NOT permitted. [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low Temperature Chemical Sanitizing Dishwasher: 0 ppm (no) chlorine residual detected. 2. No chlorine residual detected in kitchen sanitizer spray bottles. Corrective Action(s): 1. Dishes must have minimum 50 ppm chlorine residual after dishwasher cycle is complete. RUN ALL DISHES, FOOD EQUIPMENT, AND UTENSILS THROUGH DISHWASHER CYCLE ONCE DISHWASHER IS IN GOOD WORKING ORDER AND MINIMUM 50 PPM CHLORINE RESIDUAL IS DETECTED. 2. Refill sanitizer bottles 100-200 ppm chlorine bleach sanitizing solution: 1 tsp chlorine bleach + 1 L water. **Use chlorine test strips to verify sanitizer concentration. [Correction Date: Immediately] Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Accumulation of rodent droppings observed in the following areas: - Dry storage room - under shelves and freezer, between food containers. - Sushi bar counter behind cutting boards. - Floors under shelves and coolers in sushi bar. - Sushi bar shelves - between food containers. - Kitchen prep counter shelving. - Under and behind fryers and cooking equipment. Corrective Action(s): - Remove droppings thoroughly clean above noted areas. - Use chlorine solution (1 tsp chlorine bleach + 1 L water) on affected areas. [Correction Date: 08-Feb-2024] - Monthly pest control services provided by a pest control service company. **Ensure that all areas of the premises are accessible for pest control service. **Follow all recommendations provided by your pest control service technician. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Thorough cleaning is required in the following areas: - Grease and food debris accumulation under and behind fryer and cooking equipment. - Food debris accumulation on and under all prep table shelving and storage room shelving. - Food debris and moisture accumulation under all equipment and shelving in sushi bar area. - Heavy grease accumulation on exhaust ventilation hood filters (both over grill and fryers). - Food debris and grease accumulation on surfaces of cooking equipment. - Food debris and grime on floors and walls. - Moisture and grime accumulation on top of storage room freezer. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. **Pest control service report dated 22-Jan-2024 states that sanitation is poor and requires improvement in order to minimize pest attraction. Recommendations were made for thorough cleaning and to ensure that all surfaces are free of food residue/ accumulation,** [Correction Date: 08-Feb-2024] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): - Low Temperature Chemical Sanitizing Dishwasher is not in good working order. No chlorine residual detected. Corrective Action(s): - Repair and/ or adjust dishwasher. Minimum 50 ppm chlorine residual required. [Correction Date: 01-Feb-2024] Violation Score: 3

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

Comments

- Handsinks accessible and provided with hot and cold water, liquid soap and papertowels. **Place papertowels in papertowel dispenser at sushi bar handsinks. - Cold Holding Equipment are maintaining acceptable temperatures (≤4C). - Freezers are maintaining acceptable temperatures (≤-18C). - Hot Holding Equipment (rice and miso soup) are maintained at acceptable temperatures (>60C). - FOODSAFE Level 1 requirements are in compliance. Employee on shift has valid FOODSAFE Level 1 certificate. Note: Low Temperature Sanitizing Dishwasher serviced at time of inspection. - Follow-Up Inspection Required. Ensure all outstanding violations are corrected by noted correction dates.