INSPECTION REPORT Health Protection ABAI-ATUSWZ

PREMISES NAME Kazu Restaurant		Tel: (604) 428-8533 Fax:
PREMISES ADDRESS 4332 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE December 8, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kazuhisa Tanimoto		NEXT INSPECTION DATE 1 Month
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 47

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in the front sushi preparation area. Two bottles of unlabelled solution beside hand sink in the drink making area in kitchen. One tested at 200ppm chlorine sanitizer the other tested at 0ppm chlorine sanitizer. Noted several dirty towels on counter at the drink making area in the kitchen. These infractions were noted on the previous inspection report. Corrective Action(s): Ensure all chemicals are clearly labelled and sanitizer is available in all food preparation/handling areas (ie. drink making area, cookline, sushi bar). Keep all wiping cloths stored in sanitizer solution or use single use paper towel to wipe counters. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand wash stations in front sushi preparation area were obstructed with bowls and one pan noted in hand wash station beside the cookline. Corrective Action(s): Ensure hand wash stations are unobstructed and fully accessible at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted black mould/mildew buildup noted around the 2 compartment sink. Corrective Action(s): Clean mould/mildew and replace caulking as needed. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Chest freezer in middle of back kitchen is being used as work table and is extremely worn away B) Noted news paper used to line floor in the drink dispensing area of the back kitchen and cardboard to line the floor in the front sushi bar area C) Cutting board in kitchen is stained grey/black ** All the above noted infractions were noted during the last routine inspection Corrective Action(s): A) Repair/replace freezer door so it is smooth and washable. This is not intended to be a work counter. B) Do not use cardboard or news paper to line the floor C) Replace/resurface cutting board Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted boxes of food stored in the back hallways outside of the kitchen and the customer washrooms. Corrective Action(s): Do not store foods in the hallway. Relocate into kitchen or the storage room. Violation Score: 5

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

Comments

All coolers 4C or less (prep cooler, undercounter coolers, display case cooler, upright sliding two door..etc) Foods being used during lunch rush that were beside the cookline were stored on ice packs. Ensure food is turned over within 2 hours or discarded if unable to maintain 4C or less. Freezers x3 -11C to - 19C (Ensure all frozen potentially hazardous foods are stored at -18C or less) Hot holding of miso soup and rice higher than 60C. Overall general sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. High temperature dish washer achieved 73.1C (with min/max thermometer). A follow up inspection will be conducted to verify correction of all reoccurring/outstanding infractions