INSPECTION REPORT Health Protection ABAI-BG7QNF

PREMISES NAME Kazu Restaurant		Tel: (604) 428-8533 Fax:
PREMISES ADDRESS 4332 Hastings St Burnaby, BC V5C 2J9		INSPECTION DATE September 20, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kazuhisa Tanimoto		NEXT INSPECTION DATE September 23, 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] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 50

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted small container of recently cooked BBQ salmon with saran wrap over it. Corrective Action(s): Discussed proper cooling procedures at time of inspection. Putting saran wrap over warm foods will only insulate the heat and is not conducive to quick cooling. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A) High temperature dishwasher achieved 67.8C max with min/max probe thermometer. B) Observed cloths on counter. No wiping cloths stored in sanitizer solution. Corrective Action(s): A) Repair/replace high temperature dishwasher so it is capable of sanitizing (ie. min 71C rinse cycle at plate level for a high temperature dishwasher). B) Do not store wiping cloths on counters and food contact surfaces. Keep all wiping cloths stored in sanitizer solution. Violation Score: 15

Non-Critical Hazards: Total Number: 6

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A) Noted food debris/stains on food storage container, on the two door cooler unit doors, on the side of the prep cooler unit and under and behind the work tables, cookline and dishwashing areas. B) Hood ventilation system had heavy grease buildup (ie. droplets of grease forming) Corrective Action(s): A) Do a thorough cleaning in the above noted areas. Focus on the hard to reach areas and along the perimeter of the walls. B) Have hood ventilation system cleaned. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted racks in upright two door cooler unit rusting. Corrective Action(s): Clean/finish/replace rusting racks. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher achieved 67.8C max with min/max probe thermometer. Corrective Action(s): Have high temperature dishwasher repaired/replaced so it is capable of properly sanitizing (ie. 71C at plate level for a high temperature dishwasher) Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Noted several hand sink with soap in a food squeeze bottle. Corrective Action(s): Obtain proper soap containers for the hand sinks (ie. pump style dispenser). Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted box and containers of food in the hallway again. This issue was noted on previous reports and discussed at the last compliance meeting. Corrective Action(s): Do not store foods in the hallway. Violation Score: 5 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have foodsafe certificate Corrective Action(s): Operator said he is registered in a course tomorrow. Provide proof/letter for passing the course to the undersigned after taking the course. Violation Score: 1

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

Comments

- Hand wash stations had soap, paper towel, hot and cold running water. See violation code 309 re: soap dispenser - All coolers were at 4C or less (ie. prep cooler, two door cooler, under counter coolers, sushi display case..etc) - Freezers less than 18C - Hot holding of rice and miso soup higher than 60C - Sanitizer available each food handling area (sushi bar, back kitchen..etc) 100ppm. See violation code 302 re: use of wiping cloths. - Screen to back door of premises was closed. No obvious signs of pest activity noted at time of inspection.