INSPECTION REPORT Health Protection RLAM-B62UHD

PREMISES NAME Okoman Japanese Restaurant		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE October 30, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kab-Jong Lee		NEXT INSPECTION DATE November 20, 2018
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small quantities of cut cabbage, mixed vegetables and bean sprouts observed stored at room temperature. This was noted during non-peak period ~ 3 pm at time of visit. Corrective Action(s): Potentially hazardous food items must be stored or displayed < or = 4 C at all times. You have been previously warned; future infractions will result in enforcement actions (i.e. ticket). Keep items on ice water, use up right away, or retrieve from prep cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Styrofoam pieces from fish deliveries used as insulator between fridges to keep vegetables from freezing in coolers. 2. Cardboard liners used to line coolers throughout premises. 3. Far Woosung cooler makeshift doors handles consist of wiring and duct tape. Corrective Action(s): All food contact surfaces must be easily cleanable and impervious to moisture. 1. Substitute styrofoam food-grade surfaces (wood cutten board okay). 2. Remove all cardboard liners in coolers. 3. Replace handles with material that is conducive to cleaning (1 week). Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen prep sink used for handwashing instead of designated handsink. Corrective Action(s): Provide soap dispenser at handsink (1 day). Retrain staff to use handsink for handwashing, prep sink for food. Violation Score: 3

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

Comments

Kitchen: Prep cooler, insert level 4 C; undercompartment 4 C. Chlorine spray sanitizer ~ 200 ppm detectable. Low temperature dishwasher ~ 100 ppm chlorine detectable; test strips available. Teriyaki sauce 60 C. Woosung 4 door fridge (closest to dishwasher): top 2, bottom 2 C. Woosung fridge (middle) 4 C. Woosung freezer -12 C. Danby domestic fridge 2 C; freezer section -15 C. Rice warmer 77 C. Dry Storage: Chest freezer -23 C. Sushi Bar/Front Servery: Handsink fully stocked with hot and cold running water available. Prep cooler (by POS) 4 C. Prep cooler 4 C. Sanitizer bucket ~ 100 ppm chlorine detectable. Miso Soup 74 C. Rice warmer 74 C. Countertop coke display 2 C. General: Premises on monthly pest control; no signs of pest activity noted this inspection. Foodsafe certified staff on-site.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RLAM-B62UHD
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: 0.25 hour Specific comments: 2. Sunfrie Canola Oil 3. Fish Cake. Octopus Fish Ball. Frozen Pumpkin Croquette.
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