INSPECTION REPORT Health Protection JPAK-ATMV4P

PREMISES NAME Osaka Island Japanese Restaurant		Tel: (778) 397-8884 Fax:
PREMISES ADDRESS 7615/7617 Edmonds St Burnaby, BC V3N 1B6		INSPECTION DATE December 1, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Le Nguyen		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed sanitizer spray bottle with 200ppm of chlorine but wiping cloth were sitting on top of counters. This is a repeated infraction. MUST DISCONTINUE. Also, after making the bucket of chlorine sanitizing solution and putting the wiping cloths in the bucket, operator took out a piece of cloth, rinsed with water for use. Corrective Action(s): Required operator to have chlorine sanitizer bucket ready at all times during open hours at 100-200ppm of chlorine; have wiping cloths in the bucket. have the sanitizing solution replaced every few hours to make sure active sanitizing component is available. Wiping cloths must not be rinsed with water before use. Educated methods of making chlorine sanitizer (cap full of bleach for every gallon of water) Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Observed newspaper lining at two locations: 1. Side table beside the fryer lined with newspaper 2. narrow side table against the wall beside fryer lined with newspaper Corrective Action(s): Required operator to remove the newspaper as they are not suitable material (absorbent and not cleanable) for surfaces; ensure to use chlorine sanitizer to clean the surfaces if dirtied Violation Score: 9

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

Comments

-Overall sanitation is satisfactory -all hand washing sinks in the facility (including public and staff washroom) stocked with liquid soap and paper towel -hot and cold running water available -chlorine sanitizer (200ppm) available in spray bottle in the kitchen; ensure to also have a bucket of sanitizing solution available at all times to hold wiping rags in -chlorine sanitizer bucket available for dining area at 200 ppm -line cooler at sushi bar at 4 C or lower -sushi cooler at 4 C or lower -white chest freezer in the back storage area at -18 C -two-door stand up freezer at -19 C -white stand up freezer in the back storage area at -18 C -sliding door cooler at 4 C or lower -prep cooler in the kitchen at 4 C or lower -all rice cooker held at 60 C or above -miso soup hot holding at 60 C or above -teriyaki sauce held at 60 C or above -dishwashing in good working order; reached 77.6 C at plate level after final rinse cycle -no sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ATMV4P
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment