INSPECTION REPORT Health Protection DNGG-CSQTR7

PREMISES NAME Okoman Sushi		Tel: (604) 415-0129 Fax:
PREMISES ADDRESS 100 - 3355 North Rd Burnaby, BC V3J 7T9		INSPECTION DATE June 12, 2023	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Brad Park		NEXT INSPECTION DATE June 14, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 123

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Kitchen Prep Cooler: 10C - Udon and Yakisoba Noodles: 7C to 12C - Cooked Chicken: 17C - Cut garnishes (vegetables and tofu puffs): 7C to 13C Corrective Action(s): - Discard listed food items. **Cold potentially hazardous foods must be stored ≤4C [Correction Date: Immediately] - Note: Bagged salad, sprouts, and inserts of vegetable garnishes moved into another cooler ≤4C. Products were recently transferred from another cooler. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Knives stored between prep cooler and prep counter. Area is unsanitary - heavy accumulation of food debris and grease accumulation. 2. Heavy accumulation of food debris, moisture, and grime noted on surfaces inside 4-Door cooler. Cardboard lining cooler appears to be rotting. Mold-like substance observed inside cooler. 3. Cardboard and/ or rubber shelf liners on storage shelves and ingredient shelves at food preparation area have heavy food debris and grease accumulation. 4. Dishwasher trays have heavy grime and grease accumulation on all surfaces. Corrective Action(s): - Thoroughly clean and sanitize above noted equipment and food contact surfaces. - Store food equipment and utensils in a sanitary manner. - Remove cardboard inside and on equipment. - Clean and sanitize dishwasher trays and/ or replace. [Correction Date: Immediately] - All surfaces must be smooth, non-aborbent and easily cleanable. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Low Temperature Chemical Sanitizing Dishwasher: 0 ppm chlorine sanitizer residual Corrective Action(s): - Repair and/ or adjust unit. Minimum 50 ppm chlorine sanitizer residual required. - Once 50 ppm chlorine sanitizer residual is achieved, run all dishes and utensils through a dishwasher cycle. [Correction Date: Immediately] Note: Repair person on-site reported that unit pump requires repair and supply of sanitizer required. *Obtain chlorine test papers so that employees can verify sanitizer concentration. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Papertowels not available at sushi bar handsink. - Papertowels and liquid soap not available at kitchen handsink. Corrective Action(s): - Handsinks must always be accessible and provided with hot and cold water, liquid soap and papertowels to facilitate handwashing practices. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: - Accumulation of rodent droppings observed in the following areas: - Dry storage room - on, under, and between shelving. On food containers. - Under, behind, between equipment - coolers, freezers, ice machine. - On food and food equipment storage shelving unit beside back door. - Under and behind all cooking equipment - stove burners, deep fryers. - On shelving under cooking equipment. - Under dishwasher area. - Mop sink area. - Sushi bar area. Corrective Action(s): - Remove all droppings. Clean and sanitize above noted areas. [Correction Date: 12-June-2023] Note: Operator advised that monthly pest control services are provided by a pest control company. **A higher level of sanitation is required to prevent potential pest attraction and harbourage. **Follow all recommendations provided by your pest control company. **Ensure all areas of the premises are accessible for pest control services. **Review areas of concerns with your pest control service technician. Identify gaps/ holes/ seals that may require sealing. Identify potential points of entry and take corrective actions. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Sanitation is poor. Poor sanitation, food debris, grease, and moisture accumulation may be attracting pests. - Kitchen back door kept open. - Holes/ gaps throughout kitchen area and food storage areas. - Cardboard used to line floors, shelves, equipment, etc. may be potential nesting materials for rodents. Corrective Action(s): - Maintain a higher level of sanitation throughout the entire premises. Remove food debris, grease, and moisture accumulation. - Keep kitchen back door closed at all times. Ensure that doorsweep is in good repair. Ensure that door screen is in good repair. - Seal holes and gaps throughout kitchen and food storage areas to prevent potential pest entry. - Do not use cardboard to line floors, shelves, or equipment. [Correction Date: 12-June-2023] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Sanitation of premises is poor. - Heavy grease, dirt, and food debris accumulation noted between, under, and behind all cooking equipment. - Grease, food debris, and grime accumulation noted on all surfaces and equipment (walls, floors, freezers, coolers, prep tables, storage shelves). - Heavy moisture, grease, and food debris accumulation noted in dishwasher area. - Interior of coolers and freezers have heavy moisture, dirt, and old food debris accumulation. - Mold-like substance observed in areas with high moisture - interior of coolers, dishwashing area. - Grime and food debris accumulation observed under equipment in sushi bar area, and dry storage area. Corrective Action(s): - Thoroughly clean above noted areas and all other surfaces and hard to reach areas. - Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring. [Correction Date: 12-June-2023] Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Cold holding equipment not maintaining acceptable temperature (≤4C): - Kitchen Prep Cooler (10C) - Bottom Half of 4-Door Woo Sung Cooler (15C) 2. Frozen holding equipment not maintaining acceptable temperature (≤-18C): - 4-Door Woo Sung Freezer: -1C to 4C 3. Low Temperature Sanitizing Dishwasher is not sanitizing dishes and equipment. 4. Cracked, chipped, and broken dishes in use noted. 5. Food containers in storage room used for bulk dry ingredient storage are cracked and broken. Corrective Action(s): 1. Repair and/ or adjust kitchen prep cooler and bottom half of 4-door Woo Sung Cooler. Cold holding equipment must maintain unit temperature ≤4C. 2. Repair and/ or adjust 4-Door Woo Sung Freezer. Frozen holding equipment must maintain unit temperature ≤-18C. 3. Repair and/ or adjust Low Temperature Sanitizing Dishwasher - 50 ppm chlorine sanitizer residual required. 4. Discard cracked, chipped, and broken dishes. Dishes cannot be properly cleaned and sanitized. 5. Replace food containers used for bulk dry ingredient storage. Food containers for bulk dry ingredient storage must be constructed of food grade materials, have a tight lid/ seal, smooth, non-absorbent, and easily cleanable. [Correction Date: 12-June-2023] Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Light fixtures directly above food preparation areas do not have light covers. 2. Broken and/ missing floor tiles noted throughout kitchen area. Corrective Action(s): 1. Replace and install light covers and/ or shatterproof sleeves on light fixtures above food preparation areas. 2. Repair and/ or replace missing floor and wall tiles throughout the kitchen area. [26-June-2023] Violation Score: 5

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

Comments

- Temperatures of coolers and freezers (unless otherwise mentioned) are acceptable. - Acceptable Cooler Temperature: ≤4C - Acceptable Freezer Temperature: ≤-18C - Rice (Hot Holding): 64C - CLOSURE ORDER ISSUED. - Premises must remain closed until all outstanding violations corrected. Contact Fraser Health for a follow-up inspection once all outstanding violations have been corrected. - A follow-up inspection by Fraser Health is required and health approval granted before re-opening to the public.