INSPECTION REPORT Health Protection ABAI-BGKPW6

PREMISES NAME Tentatsu Japanese Restaurant		Tel: (604) 299-2500 Fax:
PREMISES ADDRESS 4266 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE October 2, 2019	TIME SPENT 1 hour
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Did not detect any sanitizer in the solution that staff said was the sanitizer for the sushi bar area. Also noted rice and food debris in the solution. Manager said it is the sanitizer solution from the night before. B) No wiping cloths stored in the sanitizer at the cookline area. Noted wiping cloths stored on counters. Corrective Action(s): A) Ensure sanitizer is made at the start of each day (ie. upon opening, before any food handling takes place). Change sanitizer as needed throughout the day to maintain a clean solution that is the minimum required concentration (ie. 100ppm). B) Keep all wiping cloths stored in sanitizer solution to prevent microbial growth on the cloths. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A) Noted the hand sink in the front sushi bar had a strainer and container in it. Also noted the soap for the hand sink placed on the back counter. B) Noted the garbage can on rolling wheels in the back which is used to collect the discarded food trimmings for the green bin blocking access to the hand sink in the back food preparation area. Also noted a food container stored in this hand sink. Corrective Action(s): Ensure hand wash sinks are equipped with soap and paper towel in close proximity for immediate use at all times. Do not block access to hand sinks. Operator to remove rolling garbage can and obtain a non rolling green bin to be placed at the work station. Do not put any equipment or items into the hand sinks. Designated hand sink are to remain empty for hand washing at all times. Violation Score: 15

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). - Staff said sushi rolls are made per order. - All freezers -18C or less (walk in, chest freezers...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. - High temperature dishwasher achieved 71C (with thermolabel).