INSPECTION REPORT Health Protection ECAO-APVTRU

PREMISES NAME Kenzo Japanese Noodle House		Tel: (604) 522-9969 Fax:
PREMISES ADDRESS 6907 Kingsway Burnaby, BC V5E 1E5		INSPECTION DATE August 3, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) In Ho Song		NEXT INSPECTION DATE August 08, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 5

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Onion bag stored in mop roller bucket Corrective Action(s): Discard onions. Do not store foods in mop bucket -this is a dirty unsanitary area! Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator indicates that a large pot of pork soup was cooled down with an electric fan then placed in the fridge Operator indicates that the cooling wand is not being used because the business will be sold in 2 weeks?(!) Corrective Action(s): Discard pork soup. Proper cooling of perishables must be fast: Cooling a large pot of soup with an electrical fan will NOT meet the following Step 1: 60 deg C to 20 deg C within 2 hours: for large pots use ice baths and/or cooling wands Step 2: 20 deg C to 4 deg C within 4 hours: transfer pot into fridge Operator prepared the cooling wand available for the next cooling period for soups Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2-door display cooler in the back too warm: Internal Temperatures: -pork 10 deg C -soy sauce 11 deg C Operator is not Daily Temperature Logging Corrective Action(s): Discard all perishables immediately Have unit serviced Do not store perishables here unless foods can be maintained at or below 4 deg C Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping towels for food contact surfaces left on counters between uses Corrective Action(s): Leave your rinsed wiping towels in your sanitizer buckets between uses When you leave your wiping towels on counters they provide a breeding area for bacteria Have a MINIMUM 1 sanitizer bucket for the front waitress area and 1 sanitizer bucket in the kitchen Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwash sink at waitress station: paper towel rolls are not dispensed. Men's washroom has no soap available Corrective Action(s): Paper towel rolls must be dispensed -install a dispenser (spindle types okay) Refill soap dispenser Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats/seafoods/eggs stored above other foods in fridges Corrective Action(s): Store these foods BELOW other foods Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in back storage area on shelves under ice machine Corrective Action(s): Clean and disinfect area today Operator to hire a professional pest control company and forward me a copy of the work report within 2 days: eric.decastro@fraserhealth.ca Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in back storage area shelves under ice machine Corrective Action(s): Clean and disinfect immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is being used as shelf/floor liners Corrective Action(s): Do not use paper based liners they will get moldy and if used next to stoves may even catch on fire You must be cleaning and sanitizing your surfaces for any spills. You may use washable floor mats for better traction at stove areas Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door display cooler in back too warm Corrective Action(s): repair unit Violation Score: 3

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

Comments

NOTE: operator and signs posted indicate business will change ownership August 21, 2017. Have the new owner contact me as soon as possible. NOTE: there is no designated handsink in the back kitchen area -this is structural deficiency that will need to be corrected before the new owner is able to re-open Temperature Controls: -2-door chest unit 3 deg C (kimchi) -preparation cooler 3 deg C (vegetable) -Walk-in cooler 3 deg C (meat) -2-door display front area 1 deg C (pop) -High temperature washer 77 deg C at plate level (probe thermometer) Chemical Controls: -Sanitizer buckets >100ppm chlorine residual General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Follow-up inspection next Tuesday for infractions cited