INSPECTION REPORT Health Protection KKIM-CZMSFV

PREMISES NAME Kokoro Tokyo Mazesoba (Silver Dr)		Tel: (604) 563-8872 Fax:
PREMISES ADDRESS 6049 Silver Dr Burnaby, BC V5H 4L6		INSPECTION DATE January 19, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinhwan Kim		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Observed two large buckets of cooked minced pork sauce being cooled down in a warm cabinet, with plastic wrap covered - probed at 41C to 43C. Staff stated it was placed inside the warm cabinet to cool down. They were prepared 30 minutes ago. Corrective Action(s): - Do not cool down hot food items inside warm cabinet & do not put a cover as these actions will slow down the cooling process. Record the time on the label sticker to keep track of the cooling cycle. They should be cooled down to 20C within 2 hours and then placed inside a working cooler to be cooled down to 4C or below within the next 4 hours. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed one staff washing hands with gloves on. Corrective Action(s): - Hands cannot be properly washed with gloves on. Ensure to frequently change gloves and handwash in between. Educate all staff regarding proper handwashing procedure. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All handsinks are fully equipped. - All coolers (including walk-in cooler) at 4C or below. - Walk-in freezer at -18C or below. - All hot holding units at 60C or above. - High temperature dishwasher reached 72C at plate level during the final rinse. - Sanitizer in spray bottles measured at 100ppm. Ensure kitchen staff actively uses it to continuously sanitize cutting boards, counters etc. - Good organization practice inside walk-in cooler and walk-in freezer. - Ice cream machine is dismantled and cleaned every night as per staff. - Ice machine in sanitary condition. - No signs of pest observed at the time of inspection.