INSPECTION REPORT Health Protection ABAI-AQCT5R

PREMISES NAME Kazu Restaurant		Tel: (604) 428-8533 Fax:
PREMISES ADDRESS 4332 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE August 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kazuhisa Tanimoto		NEXT INSPECTION DATE 5 Months
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted three unlabelled spray bottles at the hand sink in the kitchen drink preparation area. Two had 100ppm sanitizer solution and just had a small amount of water (appeared to be running out). No sanitizer available in the sushi bar area. Corrective Action(s): Label all sanitizer bottles to clearly identify chemicals and their purpose. Ensure all food preparation areas (drink, cookline, sushi bar..etc) have sanitizer readily available in each area. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand wash station at the sushi bar area did not have soap. No concerns with other hand wash stations in the premises (washrooms, beside cookline, two compartment sink, drink dispensing area..etc). Corrective Action(s): Ensure hand wash stations are fully equipped at all times (soap, paper towel hot and cold running water). Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted partially thawed fish at room temperature. Operator said he usually thaws in cold water but another staff member wash in charge of it today and did not know. Corrective Action(s): Ensure frozen perishable foods are thawed out in the cooler unit or under cold running water. Do not thaw perishable foods such as fish at room temperature. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Door of chest freezer in kitchen area is worn away. 2. Cutting board on prep cooler in kitchen is stained grey/black 3. Cardboard being used to line floor of sushi bar area Corrective Action(s): 1. Repair/refinish chest freezer door so render it smooth and washable. Do not use to prep food unless the surface is durable. This is not a food preparation surface/counter. 2. Resurface/replace the cutting board on the prep cooler unit. 3. Remove cardboard from floor. This is not an acceptable material as it is absorbent. Violation Score: 3

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) Freezers x3 - 10C to - 14C (Ensure all frozen potentially hazardous foods are stored at -18C or less) Hot holding of miso soup and rice higher than 60C. General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Screen was in place over open back door 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 71C (with thermolabel).