INSPECTION REPORT Health Protection JCRH-CNUTX6

PREMISES NAME Makoto Japanese Restaurant		Tel: (604) 438-1997 Fax: (604) 438-1970
PREMISES ADDRESS 5213 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE February 8, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kichizo Taniguchi		NEXT INSPECTION DATE February 10, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings present on shelving in front service area and floor in dry storage room. Corrective Action(s): - Clean up droppings and sanitize surfaces. Continue to monitor for any further activity. Clean up any additional droppings promptly if present. - Continue to keep dry goods in pest proof containers with lids tightly sealed. - Continue to maintain regular Pest Control services. Follow recommendations of Pest Control Technician. - Provide most recent report to EHO for review. Note: Current service is monthly. Service reports kept on-site; however, most recent report is from Oct 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Dishwasher not operational. When turned on for the day, water overflowed unit and Operator was unable to get unit operating during inspection. Corrective Action(s): - Repair of replace dishwasher. To be corrected by: 10-Feb-2023 - In the interim, use single service (disposable) containers/utensils for food service. Wash and sanitize dishes for food preparation manually using 2 compartment sink method. Sign provided. Plugs for sink present. Sink filled with chlorine bleach sanitizer solution (200ppm). Correction Order issued. Violation Score: 15

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

Comments

- Handsinks (front sushi area, back kitchen area) were supplied with hot and cold running water, liquid soap and paper towel. - Coolers and freezers were operating at required temperatures (4C or colder, -18C or colder) - Temperatures checked: - Countertop sushi cooler 1C - 2 door undercounter cooler 4C - Domestic fridge/freezer (front) 2C/-20C - Prep cooler 3C - Chest freezers (L to R) -20C, -18C, -23C - Domestic fridge/freezer (back) 2C/-20C - Rice in rice cooker 68C - Miso soup 70C - Foods were wrapped/covered to prevent contamination. - Observed food safe thawing practices - fish thawed in cooler. - In use wiping cloths kept in sanitizer solution - 200ppm chlorine - Operator present and has valid Foodsafe level 1 certificate (valid until July 2023). Ensure certificate is renewed prior to expiry. - Pest control contract in place with monthly service. - Screen in place at back door to prevent pest entry - ensure screen is attached tightly at frame to prevent pest entry. - Staff/public washrooms were maintained and supplied with liquid soap and paper towel for handwashing.