INSPECTION REPORT Health Protection ABAI-BBLRMH

PREMISES NAME Kazu Restaurant		Tel: (604) 428-8533 Fax:
PREMISES ADDRESS 4332 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE April 26, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kazuhisa Tanimoto		NEXT INSPECTION DATE April 30, 2019
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 115

Critical Hazards: Total Number: 3

301 - 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) Corrective Action(s): 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. Violation Score: 25 302 - 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). Corrective Action(s): 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 Violation Score: 25 401 - 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. Corrective Action(s): Have the sink fixed so it is capable of accommodating proper hand washing. Do not store any food equipment in the hand sink. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: A) Noted food stored in the hallway and across the public washroom B) Noted package of raw ground beef stored on top of lettuce in cooler unit C) Noted fish stored on the ground in the hallway Corrective Action(s): A) Do not store food in the hall way. B) Keep all foods stored off the ground. C) Keep all raw meats stored away from ready to eat foods. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Noted frozen fish thawing on the ground at room temperature, frozen shrimp and frozen octopus thawing on the counter and room temperature and frozen squid thawing in the sink at room temperature with no running water. Corrective Action(s): Ensure all frozen potentially hazardous foods are thawing in cooler unit or under cold running water at 4C or less. Do not thaw frozen potentially hazardous foods at room temperature. Violation Score: 5 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A) High temperature dishwasher achieved 60.7C max at time of inspection B) Undercounter cooler unit door in sushi bar area fell off when door was opened to take the temperature of the unit C) Only hand wash station in the kitchen did not have functioning cold water tap (constantly running and has to be shut off at valve under the sink), the faucet was held upright with a coat hanger and would fall over if the coat hanger was removed. Corrective Action(s): A) Have the dishwasher fixed so it is capable of sanitizing (minimum 71C for a high temperature dishwasher) B) Have the door to the undercounter cooler unit fixed so it does not fall off when opened C) Have hand wash station fixed so it is able to accommodate proper hand washing with hot and cold running water that is turned on and off at the taps and the faucet remains upright on its own. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Premises stores food in the hallway and across the public washroom. This issue has been noted on previous reports. Corrective Action(s): Do not store food in the hallway or across the washroom. This is not an approved food storage area. Violation Score: 5

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

Comments

- All coolers 4C or less (sushi display, prep cooler, undercounter coolers, upright sliding two door cooler...etc) - All freezers less than -18C - Hot holding of rice and miso soup higher than 60C - No obvious signs of pest activity * Premises issued closure order a time of inspection for not being able to operate in a safe manner. The premises is to remain closed until an inspection is conducted by an Environmental Health Officer with Fraser Health Authority and the closure order is rescinded. * Operator to come into the Burnaby Health Protection Office located at #300 - 4946 Canada Way, Burnaby, for a meeting on Tuesday April 30, 2019 at 10:30am. Highly suggest operator brings a translator * Inspection Report and Closure Order was reviewed with owner and manager at end of inspection. Manager translated the information to the owner.