Report No. JCRH-CU9UW2

INSPECTION REPORT
Health Protection
JCRH-CU9UW2

PREMISES NAME
Kokoro Tokyo Mazesoba/Tendon Kohaku

Tel: (604) 973-1911
Fax:

PREMISES ADDRESS
106 - 1901 Rosser Ave
Burnaby, BC V5C 6R6

INSPECTION DATE
July 31, 2023

TIME SPENT
2.25 hours

OPERATOR (Person in Charge)
Jinhwan Kim

NEXT INSPECTION DATE
August 08, 2023

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	Yes
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Container of milk tea (approx 10L) was put in the cooler without adequate advance cooling measures (stirring, portioning, ice bath). Temperature of product was 39C. Manager reported it was made 1 hour prior.
2) Pork broth (tonkotsu) in a pot in the walk-in cooler was 45C. Staff reported it was placed in the walk-in cooler to cool and was made 5 hours prior.
Corrective Action(s): Follow food safe cooling practices including portioning food into shallow containers, stirring and use of ice baths or ice wands to ensure food cools from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Monitor time/temperature to ensure standards are met.
Corrective actions taken at time of the inspections:
1) Container of milk tea was place in ice bath to complete cooling process within required time.
2) Pork broth was discarded by staff as cooling time/temperature requirements were not met.
Violation Score: 15

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: - Food safety procedures do not address cooling process/step for pork broth.
Corrective Action(s): - Update food safety procedures to include cooling step. Critical control points, critical limits, monitoring and corrective actions. Submit to EHO for review. To be corrected by: 28-Jul-2023
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: - Mouse droppings were present on edges of floor in the following areas:
- under shelving in storage rooms
- area where waste bins are located
- under shelving adjacent to walk-in cooler
Corrective Action(s): - Clean areas above to remove mouse droppings and disinfect affected areas. Continue to monitor for any further activity and ensure any additional droppings are cleaned up and areas disinfected promptly.
- Continue to maintain contract for regular pest control service. Notify pest control company of any new or increased activity for additional control measures to be applied.
- Maintain a high level of sanitation and address any potential entrance points.
To be corrected by: 07-Aug-2023
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: 1) Holes noted in ceiling in storage room #1 around electrical conduits and in storage room #2 (middle) around sprinkler pipe.
2) Gaps noted at bottom of doorways to storage rooms. Previous filled with expansion foam which has begun to deteriorate.
Corrective Action(s): Address hole/gaps noted above. Use pest proof materials ie. steel wool, metal plates, wire mesh
To be corrected by: 07-Aug-2023
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1) Residue/splatter present on wall behind dishwasher
2) Debris/grime present on floor under counter where waste bins are kept (across from walk-in cooler) and in waste bins.
Corrective Action(s): Clean above mentioned areas. Ensure a high level of sanitation is maintained in area where waste bins as food debris/grime can attract and provide a food source for pests. To be corrected by 07-Aug-2023
Violation Score: 3

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

Comments

- Overall sanitation was satisfactory aside from areas noted in violation above.
- Handwashing sinks were supplied with hot and cold running water, liquid soap and paper towel.
- High temperature dishwasher was operational. Final rinse temperature was 75.9C at dish surface.
- In use wiping cloths were kept in bleach sanitizer solution - 200ppm chlorine.
- Bleach sanitizer solution (200ppm chlorine) present in spray bottles for use on food contact surfaces and customer tables.
- Ice machine appeared to be clean and maintained. Ice scoop stored in sanitary manner outside of ice bin.
- Soft serve machine not in use at time of the inspection. Manager reported it is cleaned and sanitized daily after use.
- Coolers were 4C or colder. Thermometers present.
- Freezers were -18C or colder.
- Hot held foods (rice, soup broth, pork belly, minced pork) were maintained above 60C
- Time tracking in place for room temperature held tempura. Label present with time product is to be discarded.
- Food safe storage practices appear to be followed. Food is wrapped/covered and labelled with date. Raw meat products stored beneath/away from ready to eat items.
- Dry storage rooms/areas are organized with food items stored off of the floor.
- Pest control contract in place with regular service. Reviewed most recent service report (04-Jul-2023) at time of the inspection.
- Foodsafe requirement met at time of the inspection. Manager with valid Foodsafe level 1 certificate present.

To be addressed:
- Temperature records were not completed for today. Ensure temperature monitoring and recording is completed as per food safety procedures
- Review of temperature records showed that dishwasher wash temperature is being monitored/recorded; however, sanitizing rinse temperature is not. Ensure final rinse temperature is being monitored and recorded to verify that dishwasher is operating at required temperature to effectively sanitize dishes.