INSPECTION REPORT Health Protection ABAI-ATKVEX

PREMISES NAME Tentatsu Japanese Restaurant		Tel: (604) 299-2500 Fax:
PREMISES ADDRESS 4266 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE November 29, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhandaandy Zhong		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 88

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted premade rolls out at room temperature 19C and two bowls of tempura batter at room temperature not being used 20C - discarded at time of inspection. Foods in inserts of prep cooler in kitchen 6C to 8C. Corrective Action(s): Ensure all cold potentially hazardous foods are stored in cooler units at 4C or less. Do not premake rolls and store at room temperature. Do not put out large amounts of batter during slow times. Keep lids and door to prep cooler inserts closed to maintain temperatures. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various types of tempura and salmon skin at room temperature 19C-22C - discarded. Foods did not appear to be intended to be cooled down for next day use. Corrective Action(s): Keep all hot foods stored at 60C or higher. Manager to obtain a hot holding unit. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Ice machine had mildew build up on the inside and food stains on the outside. Manager told staff to empty and clean/sanitize at time of inspection. B) No sanitizer made up in the front sushi bar area or back food preparation area. Staff made solution at time of inspection. Corrective Action(s): A) Discard ice and thoroughly clean/sanitize ice machine. Ensure ice machine is cleaned/sanitized routinely - suggest once a month B) Ensure sanitizer is made fresh at the start of each day and changed as needed throughout the day to maintain minimum concentrations. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in kitchen was blocked with garbage can and hand sink at end of sushi line had a bowl in it. Corrective Action(s): Keep hand wash stations fully accessible and unobstructed at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted spilled food debris and stains in the following areas: back walls behind work counters, sinks, dishwasher area, along the sides of cooler units, on bulk food containers, under and behind cooking line...etc. Grease/dust build up also noted on ceiling tiles above cook line. Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Lights by back entrance over the dry storage area and above the walk in cooler was missing covers B) Rice cooker noted at server station outside of the food preparation area. No hand wash station is located in this area. Corrective Action(s): A) Replace light covers or install sleeves of over lights B) Relocate rice cooker back to the approved food preparation areas where there are hand wash stations for the food handlers. Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. See violation code 401 re: accessibility/obstruction All coolers 4⁰C or less (sushi display case, prep cooler, walk in cooler..etc) Freezers all less than -18C Hot holding of soup and rice higher than 60C No obvious sign of pest infestation noted at time of inspection. Shellfish tags kept on site. Raw oyster advisory posted. High temperature dish washer achieved 71⁰C (with thermolabel).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-ATKVEX
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: Sunfrie canola oil 0 g trans fat. Most foods/ingredients exempt from trans fat requirements.
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