INSPECTION REPORT Health Protection ABAI-BBYRLL

PREMISES NAME Tentatsu Japanese Restaurant		Tel: (604) 299-2500 Fax:
PREMISES ADDRESS 4266 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE May 8, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhandaandy Zhong		NEXT INSPECTION DATE May 15, 2019
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted several premade rolls at room temperature approx 21C (12 California rolls on one tray and 5 rolls of various types on another tray). Discarded at time of inspection. Corrective Action(s): Operator to ensure rolls are made per order or premade rolls are stored in the cooler unit at 4C or less. This issue was noted on previous reports. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 100ppm chlorine sanitizer available at back kitchen, but noted several towels stored on counters throughout the kitchen. No sanitizer was available in the front sushi bar area. Corrective Action(s): Ensure 100ppm chlorine sanitizer solution is made fresh at the start of each day. Change sanitizer routinely throughout the day to maintain minimum concentration. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth on the cloths. 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

- All handwash stations had soap, paper towel, hot and cold running water. - All coolers 4C or less (walk in, sushi display, prep cooler...etc). See violation code 205 re: premade sushi rolls - All freezers -18C or less (walk in...etc) - All hot holding 60C or higher (salmon skin and various tempura under heating lamp, miso soup, rice...etc) - All stored foods appeared protected (ie. off the ground, covered..etc). - Tags available for shellfish. Keep tags on site for minimum 3 months. - Consumption of raw oyster advisory available at customer tables. - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container. - No obvious signs of pest activity noted at time of inspection. Back door was closed at time of inspection. - Chlorine sanitizer 100ppm in container available in back kitchen. See violation code 302 re: cloths and front sushi bar area - High temperature dishwasher achieved 71C (with thermolabel). - Operator has decided not to apply for a Hats Off Permit this year