INSPECTION REPORT Health Protection JCRH-CT7TGL

PREMISES NAME Tentatsu Japanese Restaurant		Tel: (604) 299-2500 Fax:
PREMISES ADDRESS 4266 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE June 27, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Zhandaandy Zhong		NEXT INSPECTION DATE July 11, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Container of cooked beef with temperature between 33C (edges) and >50C (centre) was covered and placed into line cooler. Note: Size/depth of container was appropriate for cooling Corrective Action(s): - Do not put hot foods directly into cooler as this can elevate temperature of cooler and surrounding foods. Cool foods from 60C to 21C within 2 hours (or less). Keep food uncovered to allow air circulation. Stir of re-distribute food to allow for more rapid and even cooling. Once at 21C (or room temp) within 2 hours or less, transfer to cooler to complete cooling process - to 4C within 4 hours or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - In use wiping cloths with no sanitizer residual detected on them observed on food contact surface in kitchen. This can contaminate food contact surface. Corrective Action(s): - Keep in use wipings cloths in sanitizer solution to prevent microbial growth and to prevent contamination of food contact surface. Use wiping cloth with sanitizer to wipe food contact surface. Food contact surfaces are to be cleaned and sanitized at least 4 hours or more frequently if they have become contaminated. - Corrective action taken at time of inspection: Wiping cloths were placed in prepared bleach sanitizer solution and food contact surface was cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Containers of raw meats observed to be stored on shelving above box of produce in walk-in cooler - Trays of eggs were observed to be stored above bags of bean sprouts in walk-in cooler Corrective Action(s): - Ensure food safe practices for food storage are followed. - Re-organize walk-in cooler so that raw meat and raw eggs are stored beneath (or away from) ready to eat foods and vegetables. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Dust accumulation present on ceiling in kitchen near vent. - Grease accumulation present on exhaust canopy vent over cooking line - Mouse droppings noted on lower shelf in sushi bar area - limited to this area and appears to be from past issues. Corrective Action(s): - Clean ceiling to remove dust accumulation - Clean vents from exhaust canopy over cook line. Note: Exhaust canopy is due to be serviced in Aug; however, vents are removable and need to be cleaned more frequently to prevent grease accumulation. - Clean and disinfect shelf where mouse droppings were observed - use bleach solution to wet droppings prior to cleaning. To be corrected by: 11-Jul-2023 Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer lacking from black Danby cooler in kitchen Corrective Action(s): - Supply thermometer to above noted cooler. Ensure all coolers are always supplied with thermometer inside unit for temperature monitoring. Violation Score: 1

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

Comments

- Handsinks were supplied with liquid soap and paper towel - Coolers were operating at 4C or colder. - Freezers were maintaining food products in a frozen state - Hot held foods were maintained above 60C - Yam tempura, fried fish skin under heat lamp 67-69C - Cooked rice in rice cookers 70C, 77C - Miso soup 67C - Temperature of coolers, freezers and dishwasher rinse temperature are being checked daily. Records present. - High temperature dishwasher was operational. Temperature at dish surface: 75.9C. Peak holding thermometer present for checking dishwasher rinse temperature. - Dishwashing area maintained in sanitary condition. Clean dishes stored in sanitary manner. - Bleach sanitizer solution (100ppm - 200ppm chlorine) present for in use wiping cloths. *See violation above regarding use of sanitizer solution with wiping cloths - Ice machine appears clean/maintained - Reviewed storage of in use utensils with staff in charge - scoops for rice to be kept in ice water. Ensure ice is replaced when it melts. - Dry storage room was organized with all foods stored off of the floor. Pest proof containers used for storage of most dry goods. - Foods in coolers were wrapped/covered. - Raw oysters served at premises. Shellfish tags present. Raw oyster warning card posted at each table. - Pest control contract in place with weekly service. Viewed most recent report (22-Jun-2023) which reports no pest activity. Ensure recommendations of pest control technician are completed. - Screen door in place at back exit to prevent pest entrance. - Serving staff observed to wearing gloves. Discussed glove use with staff in charge - ensure gloves are being removed and hands washed at any point gloves haves become contaminated. - Staff in charge at time of inspection reports completion of Foodsafe level 1 - to be verified.