INSPECTION REPORT Health Protection DSOG-CPCVRY

PREMISES NAME Tendon Kohaku		Tel: (236) 521-9673 Fax:
PREMISES ADDRESS 6065 Silver Dr Burnaby, BC V5H 4L6		INSPECTION DATE February 24, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Seunghwan Kim		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Water temperature at all sinks measured maximum 24-25C at the time of the inspection. Corrective Action(s): Immediately provide hot water. Hot water must be sufficient temperature to effectively clean and sanitize as per the Food Retail and Food Services Code requirement. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no hot water supply at all handwash and prep sinks. Water temperature from the hot water tab measured approximately 24-25C at the time of the inspection. Corrective Action(s): Immediately supply hot water at all sinks that meets the Food Retail and Food Services Code requirement. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Middle undercounter cooler with two doors measured at ambient temperature of 10C at the time of the inspection. After the operator adjusted the temperature setting, the temperature dropped to 1C. Corrective Action(s): Continue to monitor this cooler. All coolers must measure < or = 4C at all times. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No FOODSAFE level 1 or equivalent trained staff initially at the time of the inspection. Operator with valid FOODSAFE level 1 arrived near the end of the inspection. The head chef stated that she will be trained in FOODSAFE level 1 or equivalent by the end of Feb 2023. Corrective Action(s): Additional staff may be required to be trained in FOODSAFE level 1 or equivalent. The requirement is at min one FOODSAFE level 1 or equivalent trained staff must be working at all times. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - High temperature dishwasher achieved 72.9C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 100ppm chlorine bleach concentration. - Designated dry storage room/area have adequate space, shelves, cabinets. - No signs of pest activity at the time of inspection. A third party pest control company inspects on a monthly basis, as per pest control summary reports. Continue with monthly pest control inspections and keep summary reports on site for review by the health inspector. - Valid Operating Permit posted in a conspicuous area. - Washrooms appear to be in sanitary condition. - Ice machine appear to be in clean condition. Temperature control: - All coolers < or = 4C - Walk in cooler = 4C - All freezers < or = -18C - Walk in freezer = -24C - Rice cookers > 60C - Miso soup warmers > 80C - Working thermometers available inside all refrigeration units. - Daily temperature log available and up to date. - Time tracking log for tempura/eggs available and up to date. * Please note that fire suppressing system maintenance/ventilation system cleaning is overdue (next service date posted as Feb 15, 2023). Ensure to follow the service date as posted.