INSPECTION REPORT Health Protection ABAI-BBTUKD

PREMISES NAME Kazu Restaurant		Tel: (604) 428-8533 Fax:
PREMISES ADDRESS 4332 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE May 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kazuhisa Tanimoto		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # ABAI-BBLRMH of Apr-26-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: A) Noted cutting board and knife stored on top of garbage beside the cookline B) Noted pans stored in hand sink - staff said they rinse the pan in the hand sink between uses C) Noted dried food debris and stains on the food equipment in the premises (ie. coolers, rice cookers...etc) Correction: Ensure all food equipment is maintained in a sanitary condition. Do a thorough cleaning of all dirty/stained food equipment and do not store food equipment over/in the hand sinks and garbage cans. Code 302 noted on Routine inspection # ABAI-BBLRMH of Apr-26-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A) High temperature dishwasher achieved 60.7C max B) No sanitizer available in the back kitchen area. Sanitizer in front sushi bar area was too strong (bleaching out test strip). Cloths noted stored on counters and food contact surfaces in the food preparation areas. C) Noted food stains/debris noted on equipment in the premises (ie. coolers, rice cookers, freezer...etc). Correction: A) Have dishwasher fixed so it is capable of sanitizing (minimum 71C for high temperature dishwasher) B) Ensure sanitizer is readily available in each food preparation area. Ensure sanitizer is at adequate concentration (ie. 100ppm for chlorine) and keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Do not store wiping cloths on counters. C) Ensure all large food equipment that has food stains/debris is thoroughly washed/sanitized Code 401 noted on Routine inspection # ABAI-BBLRMH of Apr-26-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Only hand wash station in kitchen had pans in it. The cold water tap was not working and constantly running. Cold water would have to be turned on/off via valve under the sink. The faucet was also loose and had to be held upright with a coat hanger. Correction: Have the sink fixed so it is capable of accommodating proper hand washing. Do not store any food equipment in the hand sink.

Comments

- Inspection conducted to follow up on outstanding items from the last routine inspection - Required cleaning has been completed. Premises to maintain a high level of sanitation/cleaning going forward. - Operator has an invoice available for the hand sink. Plumber has made a note regarding 3-6 weeks required for ordering replacement part. - In the interim, staff to use dump sink in drink making area and two compartment sink (both equipped with soap and paper towel) for hand washing - Operator/staff to contact the undersigned to inform when hand sink has been repaired. - Dishwasher has been repaired and obtained 85.5C with thermolabel - All foods have been removed from the hallway. - All foods in cooler and freezer units were stored properly. - Hand delivered compliance meeting letter. Read letter and ensure operational requirements are completed (ie. foodsafe training of staff, use of sanitizer, proper thawing practices...etc). - Closure order rescinded.