INSPECTION REPORT Health Protection DSOG-CL6V3U

PREMISES NAME Kokoro Tokyo Mazesoba (Silver Dr)		Tel: (604) 563-8872 Fax:
PREMISES ADDRESS 6049 Silver Dr Burnaby, BC V5H 4L6		INSPECTION DATE November 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jinhwan Kim		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 = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A large garbage bin placed in front of the handwash sink inside the kitchen. Corrective Action(s): Remove the garbage bin. Keep all handwash stations free of any obstacles for easy access to handwashing by cooking staff. Violation Score: 5

Non-Critical Hazards: Total Number: 3

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Expired decal on the Operating Permit. Corrective Action(s): Please obtain a valid decal on the Operating Permit. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Approximately seven bags of flour left open on shelves in the dry storage area. Corrective Action(s): Place all open bags in carts or bins with proper fitting lids to protect food from contamination. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Daily temperature log not kept up to date. Corrective Action(s): Ensure to keep daily temperature log up to date, as per your Food Safety Plan. Violation Score: 1

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

Comments

- General sanitation satisfactory. - All handwash sinks inside the kitchen equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - Bar handwash sink equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - High temperature dishwasher achieved 73C at the plates level during the final rinse cycle. Ensure to monitor the temperature of the dishwasher daily. - Surface sanitizer available in spray bottles at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. - No signs of pest activity at the time of the inspection. A third party pest control company inspects the restaurant on a monthly basis. Provide a copy of the most recent three inspection reports to the health inspector. - FOODSAFE trained staff on duty.Verified at the time of the inspection. Temperature control: - Walk in cooler = 1C - Walk in freezer = -19C - All coolers at < or = 4C - Rice cookers > 60C - Warmers (meats, soup) > 60C - Thermometers available in all refrigeration units.