Taka Japanese Restaurant
270-1210 Summit Dr Kamloops BC V2C 6M1 · Restaurant - Food Service
11 inspections
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Foods stored on floor in kitchen. Ensure foods are stored at least 15 cm off floor.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Significant food spills and accumulation of grease noted in storage, prep and cooking area. Thorough cleaning needed. Equipment and supplies stored at floor level prevent easy detection of rodents and makes routine cleaning more difficult.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Food spills, debris accumulation, grease buildup throughout the storage, prep and cooking areas. Cleaning needed to remove spills, accumulated soil, grease build up behind/under cooking equipment. High touch areas (e.g. equipment handles, cooler/freezer doors, etc.) need extra attention. 2) HVAC vents need cleaning to remove dust accumulation 3) Kitchen lighting is poor. Replace burned out lights in kitchen / consider replacing fixtures to improve overall lighting 4) Debris noted in spray nozzles. Dishwasher spray arms need cleaning 5) Excess unused supplies and equipment noted in the kitchen. These should be removed to allow for easier access for cleaning. 6) Sushi prep area hand sink faucet is damaged. Repair faucet handle at hand sink in sushi prep area.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Significant accumulation of grease and food debris observed throughout the premises. Areas include, but are not limited to, under the cook line, under the 2 compartment sink, under shelves, etc. These conditions may attract pests into your facility. Corrective Actions: • Deep clean the entire premises (i.e., under equipment, inside coolers, under shelves, etc.). Ensure routine cleaning of all hard to reach areas. Prevent future accumulation of food debris and grease.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • [1] One noted issue or concern was the flow of the used dishes, as the dishwashing area is located in the back of the facility it was observed that dishes were being stacked up to the side on the food contact surfaces in bins, operator should be creating better flow to the back area such as having wheeled shelving as these dishes are already in bins these can be placed on the wheeled shelve or table beside the dishwashing area. The current way these are being placed can create a risk for cross contamination. • [2] Floors and behind equipment such as but not limited to the cooking line, dishwashing area, prep table area all require some level of deep cleaning as there is build up of debris and grease. This can create unsanitary conditions and attract pests. This can lead to cross contamination risk to food items. • [3] There was multiple times staff were observed re-using cardboard as liners (shelving, floors), to store food item (not in container or sealed), storage of utensils. Cardboard in these uses does not meet the conditions of surfaces that are easy to clean, durable, smooth, impervious to water. Cardboard as it is porous and absorbs moisture it can create a risk for harmful pathogen growth, this can lead to cross contamination risk for food items and surfaces. Corrective Actions: • [1] Set up a better flow for dishes to move back into the dishwasher area. Its suggested maybe separate wheeled shelving in the area. You are currently using containers that might be able to be used and placed the shelves. Additionally the dishes and wares need to be cleaned in a timely manner to prevent any pest attraction and cross contamination risk. • [2] Floors and equipment areas will need to be deep cleaned. this must also be implemented as part of your cleaning and sanitation plan. • [3] Remove cardboard being used as liners, instead use reusable liners that meet the requirement of easy to clean, durable, smooth, impervious to water.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • There was multiple times staff were observed re-using cardboard as liners (shelving, floors), to store food item (not in container or sealed), storage of utensils. Cardboard in these uses does not meet the conditions of surfaces that are easy to clean, durable, smooth, impervious to water. Cardboard as it is porous and absorbs moisture it can create a risk for harmful pathogen growth, this can lead to cross contamination risk for food items and surfaces. Corrective Actions: • Remove cardboard being used as liners, instead use reusable liners that meet the requirement of easy to clean, durable, smooth, impervious to water. Some of these were removed during inspection and this practice will be reassessed during follow up inspection.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
9 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): • Bag of moldy vegetables observed inside the walk-in cooler. Corrective Action: • CORRECTED DURING INSPECTION- The vegetables were discarded by the operator. Please ensure routine monitoring of stock is conducted and food that is unfit for consumption is discarded.
- F1.6B All food on the premises must be fit for human consumption.
- F1.7 Are foods protected from contamination?
- Observation(s): • (1) Raw meat (ribs) stored above ready-to-eat food (i.e., vegetables and crab meat) in the walk-in cooler. There is risk of direct contamination of raw meat juice containing disease-causing bacteria to food that will not undergo a cooking step. • (2) Uncovered food observed in the coolers. Corrective Actions: • (1) CORRECTED DURING INSPECTION: Ensure all raw meat is stored below/away from ready-to-eat food. Reorganize the walk-in cooler and label shelves to ensure staff follow food safe procedures. • (2) Ensure all food is covered to prevent contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Expired chlorine test strips observed (2019 and 2022). Corrective Action: • Purchase chlorine test strips and ensure daily monitoring of sanitizing bucket/spray bottle concentrations (i.e., 100 ppm chlorine).
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Holes observed in (a) the edge of the rear exit by the dishwashing station and (b) on the floor by the serving station (likely a floor drain). These conditions may allow the entry of pests into your facility. • (2) Numerous boxes/equipment/containers stored on the floor throughout the premises. These conditions prevent the proper cleaning of under counters/shelves. Also, making it difficult to monitor pest activities. • (3) Significant accumulation of grease and food debris observed throughout the premises. Areas include, but are not limited to, under the cook line, under the 2 compartment sink, under shelves, etc. These conditions may attract pests into your facility. Corrective Actions: • (1) Replace the rubber seal around the rear exit door, ensuring a tight seal. Place a drain cover on the floor drain by the service station. • (2) Ensure everything is stored ≥6 inches above the floor. Recommend adding additional shelves onto the rack outside the walk-in cooler to make space. • (3) Deep clean the entire premises (i.e., under equipment, inside coolers, under shelves, etc.). Ensure routine cleaning of all hard to reach areas. Prevent future accumulation of food debris and grease.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Missing sanitizing step of large containers that are not washed in the mechanical dishwasher. Corrective Action: • CORRECTED DURING INSPECTION: Operator was reminded of the 1) wash 2) rinse 3) sanitize and 4) air dry steps of manual dishwashing for items that are too large for the mechanical dishwasher. A chlorine solution with a 100 ppm concentration must be used (i.e., 1/2 teaspoon of bleach per 1 L of water).
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Dust and debris accumulation observed on the fans inside the walk-in cooler. • (2) Bleach sanitizing bottle not labelled. Corrective Actions: • (1) Clean the fans in the walk-in cooler as it prevents the adequate flow of air and there is risk of food contamination. • (2) CORRECTED DURING INSPECTION: Ensure all chemicals are properly labelled to prevent misuse/uninformed use by staff.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • (1) Significant use of cardboard observed throughout the facility (i.e., inside the walk-in cooler and floors). Cardboard is an absorbent material that cannot be cleaned/sanitized. • (2) Some areas along the wall of the back prep area (above chest freezers) had chipping wall paint that is not suitable for cleaning/sanitizing. Corrective Actions: • (1) Remove all used cardboard from the coolers and floors. Only use smooth and easy to clean material. • (2) Install smooth and non-absorbent backsplash material along the walls of the food prep area.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • (1) All three handwashing stations (sushi bar, hallway, and cook line) were occupied by dishes. Handwashing stations were not accessible at the time of inspection. • (2) No paper towel was available at the primary handwashing station (white/large sink). Corrective Actions: (CORRECTED DURING INSPECTION) • (1) Ensure handwashing stations are ONLY used for handwashing. All dishes must be washed at the dishwashing station (i.e., 2 compartment sink and mechanical dishwasher). • (2) All handwashing stations must be equipped with soap and disposable paper towel that is on a dispenser. Mount the roll of paper towel to the wall to prevent the entire roll from getting wet.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs not maintained as per the Food Safety Plan. Corrective Action: • Ensure daily (2x) logs of temperatures (i.e., coolers, freezers, cooling of food, etc.) on the form provided by the EHO during the inspection. Email the temperature log for the next month to the EHO.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • 1x cooler >4C at the time of inspection (prep cooler adjacent to the grill). Monitor the cooler and if temperatures do not return <4C, move food items until cooler can maintain <4C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility has thermal gun and probe thermometers. Please ensure that fridges have thermometers inside as well - this was noted as an observation in November.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Deep cleaning required in hard to reach places: below the sushi bar and under equipment. Microwave in the grill area requires cleaning. Coolers/freezers with food debris require cleaning and sanitizing. Advised by operator that cleaning is done on a weekly basis, may need to enhance cleaning as needed to ensure hard to reach areas and high traffic areas are kept clean of food/debris/stains. • Please remove cardboard storage box for seasonings (beside microwave) - cardboard cannot be cleaned and sanitized. Remove cardboard from walk in shelving.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Health officer to supply dishwashing logs. Begin logging 1x daily when you receive the logs, and send a copy to the Health Officer in 1 month so Health Officer can review.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers must be placed in all cooler and freezer units to monitor for safe temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Repeat infraction: Deep cleaning required in entire kitchen area, including walk in cooler. Operator stated cleaning is conducted weekly; cleaning frequency must be adjusted to 2x weekly to ensure clean and sanitary conditions in kitchen. • Leak in walk in cooler must be repaired. Operator is currently using a drip pan to catch the water leak and is emptying as required.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand wash sink at sushi bar must be kept as designated handwash sink as each food preparation area requires it's own handwash sink. The sink is not accessible for handwashing as it contains utensils. Please provide liquid soap and single use paper towel at the sushi bar and provide a picture showing it has been completed. • Hand wash sink by the ice machine contains utensils and is not accessible. Ensure the sink is dedicated to handwashing inly.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs and cooling logs must be maintained.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Temperature of dishwasher must be monitored daily and recorded to ensure it is able to provide sanitizing action. As discussed with operator, the dishwasher must reach 82C at the gauge. • Sanitizer solution must be available in the sushi chef area and concentration must be confirmed with sanitizer test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Deep cleaning required in entire kitchen area. Operator stated cleaning is conducted weekly; cleaning frequency must be adjusted to 2x weekly to ensure clean and sanitary conditions in kitchen. • Wiping cloth in sushi chef area was stored on food contact surface. Wiping cloths must be stored in sanitizer solution when not in use to prevent bacterial growth. • Sanitizer spray bottles in facility must be labelled.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Extensive cleaning required in all major areas of the kitchen, including: • Walk-in cooler floors, shelving, and walls • Kitchen floors • Sushi bar display cooler and shelving • All high touch surfaces such as fridge door handles, microwave, rice steamers, and pots • The grandfathered handle used for the storage cooler in the sushi bar needs to be replaced by something that can be easily cleaned. • The sushi bar display glass should eventually be replaced. • The right hand freezer door in rear prep area should be fixed to prevent further deterioration. • Regularly replace the cardboard used on the floor for slip prevention for ease of cleaning and to eliminate fire hazards.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Chlorine test strips required for bleach sanitizer. Provide a photo showing that these have been purchased on or before the follow up date.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Remove food items stored in opened cans and place in food grade containers. Please do this today and provide photos showing it has been completed. 2) Inside of microwave at the sushi bar requires thorough cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Handsink at sushi bar must be kept as designated handwash sink as each food preparation area requires it's own handwash sink. Please provide liquid soap and single use paper towel at the sushi bar and provide a picture showing it has been completed.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Thank you for keeping cooling logs, however, in keeping the logs, staff must start recording the temperature when it gets to around 60C (no less). The temperature of the cooling items must go from 60C to 20C in 2 hours, then 20C to 4C or less in 4 hours. As temperatures >60C are not in the danger zone, we do not need temperatures >60C recorded, but the logs must show that the critical control monitoring starts at around 50C. Further, the logs must show that both these 2 temperature targets are met. Please begin logging in the 60C-20C, 20C-4C format and send me copies of the logs on or before date noted above.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1) Sanitation plan is required to be kept onsite for the restaurant operations. I will email a link to the template should you require it. Please provide copy of the sanitation on or before date noted above.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1) Ensure that the sushi cooler is turned on, and at <4C/<40F before putting sushi items inside. The cooler was >4C/>40C at the time of inspection. Cooler <4C by the end of the inspection. RESOLVED and discussed with owner.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Chlorine test strips required for monitoring the bleach solution. Please ensure that the test strips are for chlorine (bleach) only, and that they detetct 0-200ppm. Health Officer provided a few spare strips until facility purchases their own strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Dishwasher not making 71C at the dish surface - Health Officer measured 5x and temperature did not go above 68C. As discussed, you can use the following procedure until dishwasher can reach 180F/82C at the gauge, Or 71C at dishsurface (if you have a thermometer that can detect at dishsurface): Scrub and clean dishes, equipment and utensils, place into dishwasher, after dishwasher has completed cycle, take dishes out and let dishes sit in a 100-200ppm bleach solution for 2 minutes then allow to air dry completely before using or putting away. Call for maintenance/repair today, and advise when the dishwasher has been fixed. The gauges should also work on the dishwasher showing the temperatures are being reached. 2) Sanitizer too strong at sushi bar. Diluted and resolved at the time of inspection. RESOLVED. As discussed, test strips will help facility in ensuring that the concentration is correct.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Kitchen requires cleaning in all the hard to reach areas - as discussed, under the grill area, under tables and shelving, areas where grease and debris have built up on shelves and walls, inside of microwaves and equipment. Other areas: dishwashing area, door to the walk in cooler, floors inside the walk in cooler. Sushi roll machine is to be cleaned thoroughly. Ensure that the coolers that have food items spilled (beer cooler) are cleaned and sanitized. 2) Dishwasher gauge. Does not appear to be working - have technician come in to take a look and assess.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Sushi bar has 2x handwash sinks, only one has hot water. If both of theses sinks are used for handwashing, they both require hot and cold running water.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Logs to be kept for: coolers, freezers, hot holding of soup and rice , cooling (if batch cooling occurs) and cooking audit. With respect to the cooking audit, pick one potentially hazardous food item daily and use probe thermometer to record the internal cooked temperature. For example cooked beef or chicken dish. 2) Food Safety Plan was completed prior. This must be kept onsite. If you cannot find it, please let me know and I will forward new template for completion. This includes sanitation plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): As above, sanitation plan required.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) pH test strips required --> Health Officer to email link to test strips. Note: recent supplier has discontinued the sale of pH 2.9-5.2, Health Officer to see about another supplier.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Covers for the fluorescent lights to be provided prior to opening.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Inspection is required prior to issuance of permit. Health Officer to attend on Tuesday at 10:30am.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?