INSPECTION REPORT Health Protection ABAI-B65RWR

PREMISES NAME Kazu Restaurant		Tel: (604) 428-8533 Fax:
PREMISES ADDRESS 4332 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE November 2, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kazuhisa Tanimoto		NEXT INSPECTION DATE November 09, 2018
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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted a small cutting board and knife stored over top of a garbage can. Corrective Action(s): Do not store food equipment on/around garbage can. Ensure all food equipment is maintained in a sanitary manner. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the back kitchen area or the sushi bar area. This issue has been noted on previous reports. Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation/handling area. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Access to both the hand wash stations in the front sushi bar area were blocked with food equipment and neither of them had paper towel in the dispensers. Corrective Action(s): Ensure hand wash stations are fully accessible and unobstructed at all times. Paper towel should be placed a holder or dispenser for convenient use. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Noted container of fish on the ground, uncovered sauces on the shelving units, large bowl of sushi rice blocking the hand sink, frozen potentially hazardous foods thawing at room temperature all in the sushi bar area. Corrective Action(s): Organize sushi bar area as well as advanced food preparation practices to facilitate safe food handling/preparation in the sushi bar area. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted some fish thawing in a container on the ground at the sushi bar and two small packets of thawing shrimp on the sliding door chest freezer. Improper thawing was noted on the previous inspection. Corrective Action(s): Ensure all frozen foods are thawed in cooler unit at 4C or less or under cold running water. Do not leave or thaw frozen food at room temperature. Violation Score: 5 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Noted chest freezer door in kitchen area still worn away. Staff appear to be using this space as a prep table. This has been noted on previous reports. B) Cutting board surface on the prep cooler in kitchen is still stained and worn away. This was noted on the previous report. Corrective Action(s): A) Do not use chest freezer door as a work counter. Repair/replace freezer so that the door is smooth and washable. B) Resurface/replace cutting board on the prep cooler. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted boxes of food stored in the back hallway across the customer washrooms and in the hallway outside the kitchen entrance where customers have access. This issue has been noted on previous reports. Corrective Action(s): Remove and do not store foods in the hallways and outside the washrooms. These are not approved food storage areas. Violation Score: 3

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

Comments

- All cooler 4C or less (sushi display, undercounter units, sliding upright 2 door....etc) - Freezer -18C or less - Hot holding of rice and miso soup higher than 60C - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container. - High temperature dishwasher achieved 74.1C (with probe thermometer). - **Operator to take foodsafe recertification and provide proof of completion within 1 week **

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-B65RWR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment