INSPECTION REPORT Health Protection CTIN-ADLT37

PREMISES NAME Tentatsu Japanese Restaurant		Tel: (604) 299-2500 Fax:
PREMISES ADDRESS 4266 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE September 8, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Zhandaandy Zhong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two trays of sushi rolls made an hour ago stored on counter. No time stamp. Corrective Action(s): Sushi discarded. You may use room temperature sushi only if expiry time is noted on the food as discussed. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Three wet wiping towels stored on counter in kitchen, nothing inside bucket of sanitizer. Repeat. Corrective Action(s): Always store wet wiping towels in sanitizer between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handsinks in sushi bar had inserts stored inside. Repeat. Corrective Action(s): Do not store anything inside handsink as explained, handsink needs to be accessible at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Kitchen handsink was accessible Proper food storage noted in walk-in cooler Syran wrap lining of freezer removed *Table behind sushi bar was painted yellow but still not properly sanded. This is expected to be completed by next routine, all surfaces must be smooth, non absorbent and easily cleanable.