Tokachi Japanese Restaurant

Bulk bags of ingredients were stored on the ground throughout the facility., -Store food off the ground

Chlorine test strips were expired. Dishwasher was not tested daily., -Ensure the dishwasher is tested regularly and that fresh strips are obtained

**Continuing violation**, No pest control reports available onsite., - Pest control is managed by operator and will be provided a self checklist moving forward. Ensure it is completed at least once a month and kept onsite for recordkeeping.

Lights above the ice machine did not have protective covers., -Install a shatterproof cover

1) Bowl scoops were left in bulk bins., -Use a scoop that has a handle or keep the scoop out of the bulk ingredient, , 2) Lots of cardboard boxes were used to store food ingredients (indirectly) in the fridges and on shelves., -Remove cardboard as it is not cleanable. Store food products in cleanable containers

1) Bulk bins on shelf near the upright freezers were caked in debris., 2) In the walk-in fridge, the wall behind the pails of ingredients was caked in food splatter., 3) The ventilation canopy filters were severely caked in grease., 4) The areas beneath and behind the cooking grills were dirty., 5) The sides of pails holding food around the kitchen were dirty., 6) The bases of fridges and freezer units around the kitchen had visible signs of grime., 7) Back of curtain between kitchen and front area was discoloured., -Thoroughly clean, , 8) No written sanitation plan was available., -Create and maintain a written sanitation plan