INSPECTION REPORT Health Protection DSEA-AWUV8L

PREMISES NAME Okoman Japanese Restaurant		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE March 14, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kab-Jong Lee		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 52

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: bag of bean sprouts left out at room temperature. Product measured 17 degrees C internal Corrective Action(s): Bag of bean sprouts discarded at the time of inspection. Violation Score: 5 303 - 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 Corrective Action(s): 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. Violation Score: 25

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required in the dry storage room (particularly underneath and on shelves) and on prep cooler door handles. Caulking along server station handsink discolored and has mildew build up Corrective Action(s): Clean the above noted areas and recaulk the handsink at the server station. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 2 issues; =Prep cooler cutting board was discolored brown/yellow =frying pan handle and oil bottle both are wrapped with a cloth. Cloth soiled with oil/grease Corrective Action(s): Refinish the cutting board. Have the surface scraped to remove soil/discoloration Remove the wrapped cloths from the frying pan handle and oil bottle. This practice is not permitted Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water supply not available Corrective Action(s): Repair the hot water supply Hot water supply must be able to adequately supply hot water for sanitary maintenance during facility operations Violation Score: 15 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 2 kitchen staff on site (1 in sushi bar and 1 in back kitchen). Both staff members had not completed FOODSAFE level 1. Corrective Action(s): Ensure that minimum 1 staff member with FOODSAFE level 1 certification is on site at all times of operation Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =4 door cooler veg (1C), 4 door cooler other (4C), kitchen prep cooler (1C), domestic cooler (2C), sushi bar coolers (left 2C, right 1C), and drink/soup cooler (4C) measured < 4 degrees C =4 door freezer (-18C), domestic freezer (-20C). mini freezer (-18) and ice cream chest freezer (-23C) measured < -18 degrees C =Rice hot holding (79C) and miso soup hot holding (65C) measured > 60 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface, however wash temperature measured at 20 degrees C =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available in spray bottles. One spray bottle in the back kitchen measured 400+ ppm chlorine. Ensure that sanitizer is made fresh daily and maintained at 100 ppm chlorine. =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5 Closure order issued for lack of hot water and prep cooler unable to maintain proper cold holding temperatures.