INSPECTION REPORT Health Protection ABAI-BAAQ4W

PREMISES NAME Tentatsu Japanese Restaurant		Tel: (604) 299-2500 Fax:
PREMISES ADDRESS 4266 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE March 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zhandaandy Zhong		NEXT INSPECTION DATE March 20, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted container of bean sprouts stored at room temperature. Corrective Action(s): Ensure bean sprouts are stored on ice or in the cooler at 4C or less. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted several wiping cloths on the counters at the sushi bar area and in the kitchen. No cloths stored in the sanitizer buckets available. Corrective Action(s): Keep all wiping cloths stored in sanitizer solution to prevent the growth of microbes on the cloths. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the kitchen was obstructed with a garbage bin and a strainer in the sink. Corrective Action(s): Keep hand wash stations fully accessible and unobstructed at all times. Do not block hand sinks or store equipment in them. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted rice cooker with sushi rice inside on the ground in the kitchen. Container of vinegar mixture had the lid on very loosely which fell onto the ground when someone walked by, leaving the vinegar uncovered, Corrective Action(s): Keep all food and food equipment stored off the ground. Keep all stored foods securely covered. Violation Score: 3

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

Comments

- All handwash stations had soap, paper towel, hot and cold running water. See violation code 401 re: obstruction - All coolers 4C or less (walk in, sushi display, prep cooler...etc) - All freezers -18C or less (walk in...etc) - All hot holding 60C or higher (salmon skin and various tempura under heating lamp, miso soup, rice...etc) - Lights in food preparation areas had covers/sleeves. - Tags available for shellfish. Keep tags on site for minimum 3 months. - Consumption of raw oyster advisory available at customer tables. - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container. - General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection. Back door was closed. - Chlorine sanitizer 100ppm in containers at the sushi bar and kitchen. See violation code 302 re: wiping cloths - High temperature dishwasher achieved 80.9C with min/max probe thermometer.