Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-BT4P79
PREMISES NAME
Kokoro Tokyo Mazesoba
Tel: (604) 779-3112
Fax:
PREMISES ADDRESS
109 - 531 North Rd
Coquitlam, BC V3J 1N7
INSPECTION DATE
September 3, 2020
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Jinhwan Kim
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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 = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Pooled water observed in two areas:
1) Outside walk in cooler (clear water)
2) Underneath dishwasher and 3 compartment sink (brown water)
Staff are walking through these puddles of water and tracking the dirty water into the walk in cooler where the food is stored, and throughout the kitchen.
Corrective Action(s): Mop up areas immediately. If there is a leak in any of the equipment that is contributing to these pools of water, you must repair hte leaks immediately.

Violation Score: 9

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

Follow up inspection conducted:
-Large meat slicing machine removed from across dishwasher area. bulk meat cutting/prep to be done in morning only (before restaurant is opened): Once restaurant is open, meat cutting machine must be moved away/out of the prep area. If it is observed being used during operational hours, you will be required to remove it from premises.
-Prep tables are located across 3 compartment sink/dish pit area as previously approved. In order to minimize the risk of potential contamination between the dishes being washed and food prep, the prep (washing/cutting/etc) must be occurring outside regular meal times. There is also space on the coolers across from the stove area to place cutting boards and do prep there.
-at time of inspection, 3 compartment sink was not full. Manager has indicated a new staff member is being hired to do dishwashing only.

COVID-19 protocols:
Bar seating is currently closed
All booths are separated by a plastic barrier (placed in front of the white cross bars at each booth)
Hand sanitizer available at front area
Sign in sheet available at front area
Staff are wearing masks