INSPECTION REPORT Health Protection DSOG-CJVTKC

PREMISES NAME Tendon Kohaku		Tel: (236) 521-9673 Fax:
PREMISES ADDRESS 6065 Silver Dr Burnaby, BC V5H 4L6		INSPECTION DATE October 4, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Seunghwan Kim		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked tempura (seafood, vegetables, eggs) stored at ambient temperature between 20-41C. - Sliced vegetables stored at room temperature. - Staff stated that premade tempura will be cooked twice once orders are made. Staff stated that tempura was made around 30 mins ago. - Cooked eggs were under hot holding lamp at 39-41C. Corrective Action(s): Discard the food items noted above. All hot potentially hazardous food items must be stored at > or = 60C or time tracked using stamps. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Garbage bin blocking the middle handwash sink at the time of the inspection. Corrective Action(s): Remove the garbage bin away from the sink. All handwash sinks must be made easily accessible by staff. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Water splashes when handwashing at the middle handwash sink came in direct contact with pre-made prawn tempura. Corrective Action(s): Do not store food items too close to this handwash sink. Water splashes may contaminate the food. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Approved Food Safety Plan missing Critical Control Points and Critical Limits on pre-made tempura. Corrective Action(s): Update the Food Safety Plan. Violation Score: 1

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

Comments

- General sanitation satisfactory. - All handwash sinks (front/back) equipped with hot/cold running water, liquid soap in a dispenser and single-use hand towels. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 100ppm chlorine bleach concentration. - Dry storage area has adequate space, shelves, cabinets. - No signs of pest activity. Pest inspection done monthly. Monthly pest control summary report reviewed at the time of the inspection. - FOODSAFE level 1 trained staff on duty. Verified at the time of the inspection. - Valid Operating Permit posted. Temperature control: - All coolers < or = 4C. - All freezers < or = -18C - Working thermometers inside all coolers. - Daily temperature log available and kept up to date.