Fraser Health Authority



INSPECTION REPORT
Health Protection
DSOG-CVLT35
PREMISES NAME
Nikkei National Museum & Cultural Centre		Tel: (604) 777-5000
Fax: (604) 777-5050
PREMISES ADDRESS
6680 Southoaks Cres
Burnaby, BC V5E 4N3		INSPECTION DATE
September 12, 2023		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Jay Haraga		NEXT INSPECTION DATE
September 15, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Low temperature dishwasher dispensed 0ppm chlorine bleach concentration. Sanitizer was not connected to the dishwasher. Temperature achieved only 59C at the plate's level during the final rinse cycle.
Corrective Action(s): Connect the sanitizer to the dishwasher and ensure that the dishwasher dispenses > or = 50ppm chlorine bleach concentration to adequately sanitize utensils, equipment, and other food contact surfaces.
Violation Score: 3

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

* Note: Kitchen was not in use at the time of the inspection.

- General sanitation is satisfactory.
- All handwashing stations (room 105, community kitchen) supplied with hot/cold running water, liquid hand soap, and single use paper towels in dispensers.
- Two compartment sink available for warewashing in room 105.
- Surface sanitizer not in use at the time of the inspection. Please ensure to prepare surface sanitizers in designated spray bottles throughout the kitchen at 100ppm chlorine bleach concentration.
- Dry storage area has adequate space and wire racks.
- No signs of pest activity at the time of the inspection.
- Unable to verify FOODSAFE level 1 trained staff. Please ensure that at least one food handler has FOODSAFE level 1 or equivalent.

Temperature control:
- All coolers < or = 4
- All freezers < or = -18
- Unable to verify temperature compliance for two locked chest freezers at the time of the inspection.
- Working thermometers inside all refrigeration units.