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Kokoro Tokyo Mazesoba/Tendon Kohaku

106 - 1901 Rosser Ave, Burnaby · Restaurant

23 inspections

  1. Routine Inspection

    1 infraction

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Curry was transferred to the hot-holding unit just prior to the inspection, as per the manager. However, the curry had internal temperature of 54'C in the hot-holding unit. Udon soup stored in the same hot-holding unit had temperature measured above 60'C. Manager was advised to reheat curry until the internal temperature reaches 71'C or above, prior to transferring it back into the hot-holding unit at this time.
      • Corrective Action(s): Ensure to reheat food properly until the internal temperature reaches the minimum temperature of 71'C at all times.
      • Violation Score: 5
  2. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: The tip of the water pipe connected to let water flow to the floor drain is not secured, allowing water to flow directly to kitchen floor.
      • Corrective Action(s): Ensure to have the tip securely in place. Placing rubber mats (with openings) on kitchen floor recommended to prevent tripping/slipping hazard.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floor of the right corner- beside the ice machine.
      • Corrective Action(s): Ensure to have all droppings removed and affected area sanitized as discussed at this time. Do this every morning before initiating any food prep in the kitchen.
      • Violation Score: 3
  4. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed on the floor of the right corner- opposite of the dishwashing side. Traps in place. Food stored in pest proof containers.
      • Corrective Action(s): Ensure to have all droppings removed and affected areas sanitized on a DAILY basis.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) Under-counter storage unit to store mazesoba bowls requires a proper cleaning.
      • 2) Rodent droppings observed on floor. Refer to Code 304.
      • Corrective Action(s): 1) Ensure to have the inside cleaned on a more regular basis as discussed at this time.
      • 2) Remove droppings and sanitized the affected areas on a daily basis.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine had a minor leak. Manager was aware of the issue.
      • Corrective Action(s): Ensure to have the machine repaired and clean up the floor to prevent slipping hazards.
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine had some black mildew on the surface of the inside cover.
      • Corrective Action(s): Inside of the ice machine must be cleaned and sanitized weekly. Empty the machine before wiping the surfaces of the interior.
      • Date to be corrected by: 1 week - August 27, 2024
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 3 spray bottles at the server stations did not have adequate bleach solution for sanitizing. One solution measured below 10ppm chlorine, the other two measured above >200ppm.
      • Corrective Action(s): All bleach solutions must range from 100-200ppm chlorine. Use chlorine test strips to verify the concentration.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1 bag of icing sugar in the storage room on the tendon side is broken. One side of the bag is open.
      • Corrective Action(s): Transfer the remaining contents into a pest proof bin immediately.
      • Date to be corrected by: today
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Tendon-kohaku side: in the corners behind the keg cooler and in the corner under the clean dishes rack across from the dishwasher
      • > Walk-in freezer room: around the 2 hot water tanks near the drain cover
      • > Tendon-kohaku side storage rooms: mild rodent droppings observed in each room where there are sticky traps placed on the ground
      • Corrective Action(s): Remove droppings. Ensure to monitor for new activity and entry points.
      • Date to be corrected by: 1 week - August 27, 2024
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning for food debris is required in the following areas:
      • > Behind the keg cooler and 2 door prep cooler next to the ice machine
      • > Clean bowls cabinet in the kokoro cook line next to the 3 door prep cooler
      • > Tea leaf drawer in the tendon server station
      • Corrective Action(s): Remove food debris, clean and sanitize these areas on a regular basis. Pull the coolers away from the wall to properly clean and sanitize the floors underneath.
      • Date to be corrected by: 1 week - August 27, 2024
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in the following areas:
      • > Far right storage closet on Tendon side (closest to kitchen): 1 dropping under the shelf across the door.
      • > Middle storage closet on Tendon side: droppings and urine marks along the wall leading into the crawl space area, 1 dropping noted at the end of the walk-way on the other side of the wall, and a few observed behind the 2nd door.
      • > Middle 2-door cabinet across from customer washrooms: droppings between the lower shelf and bottom of the cabinet.
      • Corrective Action(s): Remove droppings. Sanitize the areas with a strong bleach solution to remove scents. Continue to monitor for new activity.
      • Date to be corrected by: March 18, 2024.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in the following areas:
      • > Walk-in cooler: food debris in the corners of the cooler underneath storage racks.
      • > Tendon side vent hood: grease marks on the left side panel under the hood.
      • > Far left storage closet on Tendon side (closest to mall entrance): mould growth observed inside the 2 unused coolers. Significantly moist and warm inside these units.
      • > Middle storage closet on Tendon side: dry goods (tempura batter mix, flour) observed on top of the pest proof bin lids.
      • Corrective Action(s): Clean and sanitize as per your sanitation plan. Accumulated food debris and grease act as food sources for rodents.
      • Remove mould growth from inside the unused coolers. Cooler doors should be propped open for some time to allow the excess moisture to escape. Warm and moist conditions will facilitate mould growth.
      • Staff informed that owner has plans to remove these 2 coolers. Facility stopped using these coolers approx 2 months ago.
      • Date to be corrected by: March 18, 2024.
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Handsink on the Tendon side located between the 4 burner stove top and deep fryer does not have splash guards on either side of the basin. Basin is in close proximity to cooking elements that can be hazardous.
      • Corrective Action(s): Install splash gaurds on either side of this handwash basin.
      • Date to be corrected by: 1 month. Call EHO with timeline for completion.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: 2 spray bottles in the facility were unlabelled but contained a bleach sanitizer solution: 1 white spray bottle on the Tendon side server station, and 1 white spray bottle on the Kokoro side server station.
      • Corrective Action(s): ALL spray bottles must be clearly labelled to identify the contents.
      • Date to be corrected by: March 18, 2024.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Missing tiles on the kitchen floor:
      • > Kokoro side: 5 half tiles in front of the deef fryers and stove top.
      • > Tendon side: 5 tiles in front of the deep fryers (some half tiles, 1 whole tile)
      • The missing tiles are mainly along the gutters for the floor drain on both sides of the kitchen.
      • Significant water leaking on the otherside of the dishwashing area, leaking into the hallway by the customer washrooms.
      • Corrective Action(s): Replace missing tiles. Look into the cause of the leak coming from the dishwasher side of the wall.
      • Date to be corrected by: 1 month.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - Pork bone broth (approx 4L) in walk in cooler had internal temperature of 39.1C. Staff reported broth was partially heated to blend it and kept on burner without heat, then transferred to the cooler. As needed, portions of this broth are heated fully on stove top for service. Staff reported time above 4C was greater than 2 hours for product which was in the cooler.
      • Corrective Action(s): - Staff discarded remaining pork broth at time of inspection. Follow established food safety procedures. Staff reported that broth will be prepared/blended as needed rather than in advance.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) In use wiping cloths with no sanitizer residual present on prep surfaces and counters.
      • 2) Chlorine bleach sanitizer solution in spray bottle (on Kokoro side of kitchen) had a concentration >>200ppm chlorine. This level is too high.
      • Corrective Action(s): 1) To minimize microbial growth and prevent cross contamination, keep in use wiping cloths in sanitizer solution at required concentration between uses. Change solution at frequency necessary to maintain required concentration.
      • 2) Mix chlorine bleach sanitizer solution at 100-200ppm chlorine (1/2 tsp bleach per litre of water). Obtain chlorine test strips to verify concentration.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse excrement (urine and droppings) was noted in the following areas:
      • - edges/corners of the floor in storage rooms
      • - floor underneath shelving unit at the entrance on the Kohaku side of kitchen
      • - floor underneath where cardboard (for disposal) is kept.
      • Corrective Action(s): - Thoroughly clean the above noted areas to remove all rodent excrement. Sanitize areas with a bleach solution. Continue to monitor for any additional activity. If any additional excrement is present, clean up promptly and sanitize affected area.
      • This has been a repeat issue and needs to be addressed on an ongoing basis.
      • - Have Pest Control Technician assess and identify any entrance points and ensure they are addressed. Provide a copy of the pest control service report to EHO for review. To be corrected by: 17-Nov-2023
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: - Single door prep table cooler not working (and not in use)
      • Corrective Action(s): - Repair or replace cooler. To be corrected by: 17-Nov-2023
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: - Bait boxes (with rodenticide) were present in storage rooms and kitchen.
      • Corrective Action(s): - Remove bait boxes and rodenticide from the food premises immediately. Rodenticide (poison) is not suitable for use inside the food premises. Notify pest control company and have traps placed instead. To be corrected by: 17-Nov-2023
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 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
    • 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
  13. Follow-Up Inspection

    0 infractions

  14. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: - Wiping cloths stored in an empty sanitizer bucket between uses.
      • Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water) between uses.
      • [Correction Date: Immediately]
      • --> CORRECTION ORDER ISSUED
      • **This is a repeat violation.
      • **Food handlers must ensure that sanitizer is readily available for sanitizing food contact surfaces.
      • **Fill sanitizer buckets before starting food preparation.
      • **Change sanitizer solution in wiping cloth buckets frequently and regularly throughout the day.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: - Papertowels not available at any kitchen handsink for food handlers to properly dry their hands after washing.
      • Corrective Action(s): - Provide papertowels at all handsinks. [Correction Date: Immediately]
      • Note: Premises ran out of papertowels that fit into dispensers. Staff placed roll of papertowels beside each handsink.
      • --> CORRECTION ORDER ISSUED
      • **This is a repeat violation.
      • **Handsinks must be fully accessible and supplied with hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - 2 Large baskets of cut chives stored under food preparation counter. Chives were properly covered or protected from contamination. Baskets too large to fully fit under counter - part of baskets sticking out from counter and under handsink. Sanitizer buckets also stored directly beside baskets of cut chives.
      • Corrective Action(s): - Discard both large baskets of chives immediately. Food handlers are unable to demonstrate that food was properly and adequately protected from contamination.
      • [Correction Date: Immediately]
      • Violation Score: 15
  15. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloths not stored in chlorine bleach sanitizer between uses.
      • - Sanitizer bottle requires refill.
      • Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water) between uses.
      • [Correction Date: Immediately]
      • **This is a repeat violation.
      • **Food handlers should ensure that sanitizer is readily available for sanitizing food contact surfaces and sanitizer buckets are filled before starting food preparation.
      • **Change sanitizer solution in wiping cloth buckets frequently and regularly throughout the day.
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings observed in the following areas:
      • - Inside cabinets in hallway service/ storage area between kitchen and ramen side. (Does not appear to have been corrected, noted during the last inspection).
      • - Under shelving and along floor/ wall edges inside dry storage rooms.
      • Corrective Action(s): - Remove droppings and clean above noted areas.
      • [Correction Date: 06-April-2023]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Grease accumulation observed between cooking equipment along Tempura fry area equipment.
      • - Food debris and dirt accumulation noted on shelving and countertops in hallway service/ storage area between kitchen and ramen side.
      • Corrective Action(s): - Thoroughly clean above noted areas.
      • - Clean all other surfaces and hard to reach areas.
      • [Correction Date: 06-April-2023]
      • Violation Score: 3
  16. Routine Inspection

    2 infractions

    • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): - Hot holding unit used to reheat mince pork sauce (ramen side). Temperature of mince pork sauce: 38C
      • Corrective Action(s): - Reheat food quickly to an internal temperature of at least 74C BEFORE placing into hot holding units. Hot holding units are not manufactured/ intended for reheating or cooking purposes.
      • - Review reheating and hot holding procedures with food handlers.
      • [Correction Date: Immediately]
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): - Wiping cloths not stored in sanitizer solution between uses.
      • Corrective Action(s): - Store wiping cloths in 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water) between uses.
      • - Change sanitizing solution frequently - chlorine bleach sanitizing solution must be maintained at 100-200 ppm and free of debris, cloudiness, and other matter that may interfere with the effectiveness of the sanitizer.
      • [Correction Date: Immediately]
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Kitchen Ramen side handsink did not have papertowels.
      • Corrective Action(s): - Handsinks must always be fully accessible and supplied with hot and cold water, liquid soap and papertowels to facilitate proper hand washing practices.
      • [Correction Date: Immediately]
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Rodent droppings noted in the following areas:
      • - Inside cabinets in hallway service/ storage area between kitchen and ramen side.
      • - Under shelving and along floor/ wall edges inside dry storage rooms (employee belonging storage/ upright freezers, middle dry storage room, beverage dry storage room).
      • - Under kitchen equipment along beverage areas (drink dispensers, ice cream machine, alcoholic drinks cooler)
      • Corrective Action(s): - Remove rodent droppings for above noted areas and thoroughly clean areas.
      • - Advise pest control service technician.
      • - Ensure all areas are accessible for pest control service.
      • - Work on maintaining a higher level of sanitation in hard to reach areas - removing food debris and grease accumulation to avoid potential pest attraction. Clean up spilled food and dry ingredients to avoid potential pest attraction.
      • - Continue to monitor pest activity, report new or increased pest activity.
      • - Follow recommendations provided by your pest control company.
      • [Correction Date: 14-March-2023]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Thorough cleaning required in the following areas:
      • - Grease and food debris accumulation under and between kitchen equipment and cooking equipment (prep coolers, fryers, steamers, prep counters, etc.)
      • - Moisture, food debris, and dirt accumulation in hard to reach areas (especially floor/ wall joints).
      • - Hallway service/ storage area - counters and cabinets.
      • - Under storage shelves in dry storage rooms.
      • - All other hard to reach areas.
      • Corrective Action(s): - Thoroughly clean above noted areas.
      • - Ensure items are stored at least 6" (15 cm) off the ground to facilitate cleaning.
      • - Organize items at hallway service/ storage area in cabinets as well as counters. Remove clutter and unused or broken items. Clean spilled food and/ or potential nesting materials such as miscellaneous paper.
      • [Correction Date: 14-March-2023]
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - Rodenticide dispenser observed in dry storage room.
      • Corrective Action(s): - Remove rodenticide immediately. Rodenticide is not permitted inside the food premises.
      • - Discuss other rodent control options with your pest control technician.
      • [Correction Date: Immediately]
      • Violation Score: 3
  17. Follow-Up Inspection

    0 infractions

  18. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in, but not limited to, the following areas:
      • > Dry storage room 1 (closest to kitchen): droppings on the floor under the shelving unit directly across from the door.
      • > Dry storage room 2 (middle): droppings on the floor behind kegs and under rice bag storage; food debris and other packaging materials underneath the shelving units.
      • > Dry storage room 3 (closest to Tendon entrance): few droppings in the corner under the shelving unit with tempura flour and white sugar; food debris on the floor under shelving units and in the corner space between the freezers.
      • > Food debris on the floor in the Kokoro side.
      • CORRECTION ORDER ISSUED.
      • Corrective Action(s): Clean and sanitze above mentioned areas immediately.
      • > Remove all food debris and rodent droppings.
      • > Implement a mid-day cleaning for the kitchen.
      • Date to be corrected by: September 20, 2022.
      • Violation Score: 15
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): All spray bottles for bleach solution found throughout the facility measured >200ppm chlorine.
      • Corrective Action(s): Bleach sanitizing solution must be 100-200ppm chlorine.
      • > Discussed with kitchen manager, for 1 spray bottle it is approximately half a cap of bleach. Adjust according to the size of the spray bottle.
      • > Obtain test strips to verify the concentration of each spray bottle when the solutions are prepared.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink at the cook line in Tendon side was obstructed at time of inspection by a trolley and stock pot.
      • Corrective Action(s): Remove all obstructions. Your dedicated hand sink must be accessible for hand washing at all times.
      • > Do not store equipment in front of or in the hand sink.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 3 opened bags of dry food products were stored in dry storage room 1 (closest to kitchen).
      • Corrective Action(s): All opened dry food products must be closed/sealed or the contents must be transfered into pest proof bins.
      • > This will protect the food from contamination and help to minimize a food source for rodents.
      • Date to be corrected by: immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning is required in, but not limited to, the following areas:
      • > Dry storage room 1 (closest to kitchen): droppings on the floor under the shelving units and around flats of soda.
      • > Dry storage room 2 (middle): droppings on the floor behind stored kegs and under rice bags; food debris and other packaging materials underneath the shelving units.
      • > Dry storage room 3 (closest to Tendon entrance): few droppings in the corner under the shelving unit with tempura flour and white sugar; food debris on the floor under shelving units and in the corner space between the freezers.
      • > Walk-in cooler: food debris under the shelving units in the Kokoro side (onion skins, fried garlic, etc.); food debris, dried sauce and juices from raw meat under the shelving units in the Tendon side.
      • > Kitchen: underneath prep coolers, particularly on the Kokoro side.
      • Corrective Action(s): Remove all droppings and food debris. Clean and sanitize all areas of the facility as per your sanitation plan.
      • > Please ensure all hard to reach areas are addressed. Do not sweep or mop debris into the corners under the shelving units.
      • > Maintaining a high level of sanitation particularly in food prep and food storage areas will help to minimize the presence of pests.
      • Date to be corrected by: September 16, 2022.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand sink at the cook line on Tendon side appeared to have the waste pipe disconnected or severed. Upon hand washing, used water spilled onto the kitchen floor rather than going down the pipe.
      • Corrective Action(s): Repair the pipes at this hand sink so that used water is properly drained rather than spilled onto the floor.
      • Date to be corrected by: September 16, 2022.
      • Violation Score: 3
  20. Follow-Up Inspection

    0 infractions

  21. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Ice cream base for ice cream machine measured above 4C. Left chamber (vanilla) measured 8.2C, right chamber (matcha) measured 4.6C. **REPEAT VIOLATION**
      • 2) Milk tea chamber in drink dispenser measured 7C. Staff explained that the machine is turned off so that there is less foam in the drink when dispensed.
      • 3) Ginger and green onion in inserts on ice measured 10C - 12C. Inserts were sitting on top of ice.
      • Corrective Action(s): 1) Ice cream based stored in both left and right chambers discarded at time of inspection. They must be maintained at 4C or colder AT ALL TIMES. A cylinder cooling wand was placed inside the left chamber at the time of inspection however could not maintain the entire chamber at 4C. See violation 308 regarding repairing the machine.
      • CORRECTION ORDER ISSUED.
      • 2) Drink dispense machine was turned on at time of inspection. Do not continue previous practice. The machine must be running at all times to ensure that the contents inside remain at 4C or colder.
      • 3) Inserts must be surrounded by ice to ensure that all the contents inside can reach 4C. More ice was added at time of inspection.
      • Violation Score: 25
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pork chasiu in hot holding unit measured 57C.
      • Corrective Action(s): Setting on hot holding unit was increased at time of inspection --> pork chasiu measured 70C.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Spray bottles containing bleach sanitizer solution were too strong, measured >200ppm chlorine.
      • Corrective Action(s): Refill all spray bottles to contain 200ppm chlorine. For 1 spray bottle, it is approximately 2mL (half cap) of bleach.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: > In walk-in cooler: 1 box of raw chicken stored on same shelf as cooked pork chasiu.
      • > In prep cooler next to stove: 1 bag of salad greens stored next to a tupperware of raw chicken and 1 bowl of raw shrimp.
      • Corrective Action(s): Reorganize stored foods so that raw meats and seafood are stored separate from cooked and RTE food items.
      • Date to be corrected by: immediately.
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: > In left storage room: droppings noted under shelving unit next to the entrance and in the corner behind 2 freezers.
      • > Under utensils storage rack: fallen ladels.
      • > Significant pooling of water in front of dishwasher.
      • Corrective Action(s): Clean and sanitize above mentioned areas as per your sanitation plan. Please ensure moisture around the dishwashing area is minimized.
      • Date to be corrected by: immediately.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice cream machine is unable to keep ice cream base stored inside the chambers at 4C or colder.
      • Corrective Action(s): Ice cream base is a potentially hazardous food that must be kept at 4C or colder. Ice cylinders for cooling is a TEMPORARY solution only. Repair or service this machine immediately. Inquire as to how the temperature for the chambers can be adjusted. Do not use this machine to serve to the public until repaired.
      • CORRECTION ORDER ISSUED.
      • Date to be corrected by: June 21, 2022.
      • Violation Score: 9
  22. Follow-Up Inspection

    0 infractions

  23. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream base (vanilla and green tea flavors) stored inside the ice cream machine chamber (2 chambers in 1 machine) probed at 7C. Staff is unsure how the temperature can be adjusted.
      • Corrective Action(s): Ensure the icecream base is maintained at 4C or below at all times. Adjust the temperature or repair the machine so it can store contents at 4C or below. The existing contents were discarded at the time of inspection. Do not prepare/serve ice cream until the machine is capable of storing ice cream base at 4C or below.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): TonKotsu (Pork) broth on stove measured at 50C. The pot was not being heated at the time of inspection and staff stated each portion is poured into smaller pot and heated up before being served.
      • Corrective Action(s): Ensure to hot hold the broth to maintain its temperature at 60C or above at all times. The broth was heated up to bring the temperature up to 60C or above at the time of the inspection.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice scoopers stored with ice in the ice machine.
      • Corrective Action(s): Ensure to store ice scoopers outside of the ice machine, in a designated container to prevent contamination.
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Dead mouse observed in tincat trap located in the dry storage room.
      • Corrective Action(s): Discard the dead mouse. Ensure to replace the sticky trap.
      • Date to be corrected by: Immediately
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Plastic curtains on the entry side of the high temperature dishwasher observed with mould and food debris build up.
      • Corrective Action(s): Remove mould and food debris; sanitize the cleaned surfaces.
      • Date to be corrected by: Immediately
      • Violation Score: 3