INSPECTION REPORT Health Protection DSOG-B3ESH7

PREMISES NAME Tenen Restaurant		Tel: (604) 336-6665 Fax:
PREMISES ADDRESS C - 7569 Royal Oak Ave Burnaby, BC V5J 4J8		INSPECTION DATE August 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sasha Mirkovic		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer at the time of the inspection. Corrective Action(s): The operator prepared new surface sanitizer at 100ppm Chlorine solution. Ensure to have surface sanitizer available at ALL times of properly sanitize food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator did not have a valid FOODSAFE certificate. Corrective Action(s): Register for FOODSAFE course and successfully complete and obtain a valid FOODSAFE certificate. Submit a copy to the health inspector. Note that ALL FOODSAFE certificates obtained prior to July 29th, 2013 has expired. One month grace period is given to complete the refresher course on-line; after this grace period, the operator must complete an in-class course. Correct by: August 31st, 2018. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations (front, back) supplied with hot/cold running water, soap, and paper towels. - High temperature dishwasher achieved 72C at the plate's level. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. Pest management system in use. Temperature Control: - Walk in cooler (kitchen) = 4C - Chest freezer (kitchen) = -18C - Upright cooler (adjacent to the chest) = 4C - Sliding door cooler (adjacent to the upright) = 4C. Ensure to cover ALL foods with plastic wraps or lids. - Beverage cooler (kitchen) = 4C - Three undercounter beverage coolers (front of the kitchen) = 4C - Hot holding unit (rice, mashed potatoes) = 60C