INSPECTION REPORT Health Protection JCRH-CQEQRX

PREMISES NAME Tenen Restaurant		Tel: (604) 336-6665 Fax:
PREMISES ADDRESS C - 7569 Royal Oak Ave Burnaby, BC V5J 4J8		INSPECTION DATE March 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sasha Mirkovic		NEXT INSPECTION DATE April 06, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bin of potatoes and onions stored on floor under 2 compartment sink adjacent to chemicals 2) Ice scoop stored in ice machine with handle in contact with ice 3) Light fixture in kitchen missing shatterguard/cover Corrective Action(s): 1) Store food items on shelving 6 inches off of the floor and away from chemicals and possible sources of contamination Do not store food products under sinks or in dishwashing area Corrective action taken at time of the inspection: Bin was moved to shelving under prep table 2) Store ice scoop in sanitary manner so that handle does not come into contact with ice. Ice scoop removed from ice bin at time of inspection and stored in container. 3) Replace cover ove light fixture or replace bulbs with those with built in tube/shatter protection. To be corrected by 06-Apr-2023 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Mold noted on upper walls of walk in cooler - Grime and debris noted on floor in dishwashing area - Grease/dust noted around ceiling vents - Food splatter noted on exterior of chest freezer Corrective Action(s): - Thoroughly clean above noted areas and ensure they are cleaned regularly so that they are maintained in sanitary condition To be corrected by: 06-Mar-2023 Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Operator does not have valid Foodsafe level 1 certificate (or equivalent) Corrective Action(s): - Operator must complete Foodsafe level 1 certificate (or equivalent). Once complete, submit copy of certificate to EHO. To be completed by: 30-Apr-2023 See www.foodsafe.ca for course information Note: In Operator's absence, at least one staff on duty must have Foodsafe level 1 (or equivalent). Ensure an adequate number of staff have also completed Foodsafe level 1 (or equivalent) to ensure this requirement is met. Violation Score: 1

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

Comments

- Hot and cold running water supplied to handsink (bar area) and 2 compartment sink (kitchen) - Liquid soap and paper towel present for handwashing at handsink (bar area) and 2 compartment sink (kitchen). *See note below regarding handwashing station - Coolers and freezer were operating at required temperatures. - Temperatures checked: Bar area - Undercounter coolers 4C, 1C - Undercounter beverage cooler 4C Kitchen - Walk-in cooler 1C - Single door reach in cooler 2C - Sliding door cooler 3 - Beverage cooler 4C - Chest freezer -18C - Raw meat stored in designated cooler from ready to eat items and beneath ready to eat items in walk-in cooler Note: Some food products noted to be partially covered in walk-in cooler. Ensure all food products are tightly covered after lunch rush. - High temperature dishwasher operational. Final rinse measured 72.6C at dish surface - In use wiping cloths kept in chlorine bleach solution (100ppm) - Sanitizer solution (200ppm chlorine) present in spray bottle for use on food contact surfaces - Pest control contract in place with regular service (twice per month) * Discussed with Operators the ongoing use of 2 compartment dishwashing sink for handwashing in kitchen. One compartment must be designated for handwashing only and must always be available and accessible for this purpose. Compartment is not to be used for food preparation or dishes. If designated sink is not maintained and available for handwashing at all times, a separate handwashing will need to be installed. Operator reported left compartment to be designated for handwashing and sign will be posted. Operators reported they will also look into possible location for installation of handsink in kitchen. Submit plan for review and approval by EHO prior to making any alterations.