INSPECTION REPORT Health Protection ZDER-BGBPMM

PREMISES NAME Okoman Japanese Restaurant		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE September 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kab-Jong Lee		NEXT INSPECTION DATE October 07, 2019
INSPECTION TYPE Follow-Up
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: 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): 1. Bowl of partially covered cooked rice left out at room temp over night on counter 2. Uncovered teriyaki sauce in insert on burner(off) over night Corrective Action(s): Ensure all PHFs are stored in a cooler over night or discarded at the end of the night. Food discarded during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1.Flour batter left uncovered and out on prep table between deep friers 2. Flakes left uncovered on shelf across from deep frier 3. Bowl of cooked rice left out on prep table 4. Insert of teriyaki sauce left on burner (off) 5. Dirty strainer with food debris in dishwashing sink 6. Cooked meat left in bottom of garbage bag in dish pit 7. Spilt rice (uncooked) on floor under cooking line handsink 8. Large open bin of flour and grains left without lid in dry storage room Corrective Action(s): Ensure all food is properly covered and put away in a pest proof way (in cooler, covered in a pest proof containers). 1. Discard or put away all food at end of the day 2. Take out garbage last 3. Wash all dishes at the end of the day, do not leave any for the next morning 4. Clean up all areas of attractants (food, grease, spills) Correction date: 2 days Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard liners noted through out kitchen on all lower shelves, under cooking equipment and on the inside of coolers/freezers Corrective Action(s): All surfaces in the kitchen must be smooth, durable, easy to clean and non-absorbent. Cardboard does not meet these standards and does not replace proper cleaning. All cardboard must be removed from the facility and improve cleaning. Correction date: 2 days Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # DSEA-AWUV8L of Mar-14-2018 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water supply not available at handsinks. Dishwasher wash temperature gauge indicated wash water temperature was 25 degrees C Correction: Facility is hereby ordered closed. Repair the hot water supply and re-wash all dishware. Facility is not permitted to open until authorized via the district health inspector.

Comments

Follow-up inspection to report #ZDER-BGB23M -Reviewed last report with managers -Reviewed cleaning requirements, handsink requirements, dishwasher procedures, sanitizer requirements *Mount all paper towel holders/dispensers *Remove toilet paper dispenser -Low temp dishwasher noted at 50 ppm chlorine after 4 cycles in the morning *Remind dishwasher that the dishwasher must be checked for sanitizer between 50 ppm - 100 ppm before running dishes through unit. *Discussed making a dishwashing log to check concentration -Sanitizer labeled spray bottle noted 100 ppm chlorine -FOODSAFE Lv. 1 staff on-site -Health permit posted