INSPECTION REPORT Health Protection CPAK-CLGSNP

PREMISES NAME Kaiko Japanese Restaurant		Tel: (778) 285-0578 Fax:
PREMISES ADDRESS 401 - 1192 Lansdowne Dr Coquitlam, BC V3E 1J7		INSPECTION DATE November 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kevin Tse Kai Lam		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings were observed on floor of the back storage room. Professional pest control company contracted. Reports checked at this time. Corrective Action(s): Ensure to have all droppings removed daily- every morning and at the end of the day. Treat the area using bleach. Have the back screen door repaired. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back screen door has a gap at the bottom corner when closed. Corrective Action(s): Ensure to have the gap filled as advised at this time. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor underneath cook line requires cleaning. Areas shown to staff and operator at this time. Corrective Action(s): Ensure to have the areas cleaned more frequently. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Back screen door requires a repair. Corrective Action(s): Ensure to have the back screen door repaired to have it properly closed. Violation Score: 3

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

Comments

Routine inspection conducted: - Handwash stations adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating at/below 4'C; freezers operating at/below -18'C. - Thermometers available for temperature monitoring. - Hot-holding units operating above 60'C. - Sushi rice pH satisfactory. - High temperature dishwasher achieved 71.2'C at the plate level after final rinse. - 200ppm chlorine solution available in spray bottle at sushi bar. NOTE: Ensure to have one available for kitchen as well. - Foods from approved sources. Food storage practice satisfactory. - Washroom handsinks satisfactory. NOTE: Ice machine turned off for cleaning at this time. Good. Please contact the health inspector for any questions or concerns.