INSPECTION REPORT Health Protection LKIM-CJBTEG

PREMISES NAME Kaneko Hannosuke		Tel: (604) 336-9036 Fax:
PREMISES ADDRESS F10 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE September 16, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Darren Huang		NEXT INSPECTION DATE September 20, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous food items stored outside of cooler unit on ice packs. Internal temperatures of greater than 4 degrees Celsius observed. Cooked eggs at 8 degrees Celsius and raw seafood at 9 degrees Celsius. CORRECTED DURING INSPECTION Items returned to cooler unit. . Corrective Action(s): Ice packs should not be used to keep food items cold. The cooler units were designed for this purpose and the only approved method of cold holding storage during the initial inspection. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Use designated dishwashing sinks for dishwashing. The food preparation sinks are for food preparation only. Rice paddles need to be stored on ice or in ice baths. . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean floor of dry storage area. Potential rodent droppings sighted. . Corrective Action(s): Ensure all items remain as they are 15 cm off floor for easy cleaning and monitoring of rodents. The mall has active rodent infestation and tenants need to ensure their areas do not become infested or contaminated. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - all rice units and miso soup units checked - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (77) Degrees Celsius at the dish - Sanitizer solution observed throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat/seafood stored away from Ready to Eat food items - Hair restraints in use - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***Reposition garbage from dishwashing area. Handsink is accessible however would be difficult for anyone with a large frame ***Label Sanitizer solution as it is currently unlabelled ***As discussed during the initial inspection: "There is a large reduction in the amount of cold storage in the food preparation area. This may need to be changed in the future if the facility is found to be lacking adequate cold storage space. Ice baths are not permitted in facility space. Keeping large amounts of food out of cold storage for prolonged periods of time is also not permitted. Facility must ensure cold storage space meets with operational needs of restaurant." This is still a cause for concern especially since the ice packs remain on site today four months later. REMOVE ICE PACKS FROM FACILITY EFFECTIVE IMMEDIATELY