INSPECTION REPORT Health Protection RWOG-B7DTQA

PREMISES NAME Makoto Japanese Restaurant		Tel: (604) 438-1997 Fax: (604) 438-1970
PREMISES ADDRESS 5213 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE December 12, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kichizo Taniguchi		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Cleaning required in hard to reach areas Corrective Action(s): Clean and sanitize hard to reach areas as per your safety plan. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the back corner by fridge (near wheree mop is kept) and in the front area near the handwashing sink. Corrective Action(s): Clean and sanitize areas noted using a 100ppm bleach solution. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Newspaper used to line small cart near deep fryer and cart next to prep cooler. 2) Lid to chest freezer has cracked and insulation exposed Corrective Action(s): 1) Do not use newspaper to line carts as it is not a easily washable material. 2) Repair lid to prevent water from seeping into insulation, expand and break lid further. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - dishwasher reached 79C at the final rinse cycle* - sanitizer measured 100ppm chlorine - chicken delivery at the time of inspection - entire order was put away promptly - good - FOODSAFE requirements met Temperature: - sushi bar cooler: -2C - under the counter cooler: 4C - prep cooler: 3C - fridge/freezer by the front area: 4C/-17C - fridge/freezer by back door: 3C/-15C - chest freezer closest to dry storage: -24C - chest freezer closest to back door: -16C - miso soup and hot held rice both measured above 60C