INSPECTION REPORT Health Protection JCRH-CXMVP8

PREMISES NAME Tentatsu Japanese Restaurant		Tel: (604) 299-2500 Fax:
PREMISES ADDRESS 4266 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE November 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Zhandaandy Zhong		NEXT INSPECTION DATE November 23, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Some containers of food were noted to be stacked on top of other uncovered containers of foods so that bottom of container was in direct contact with the food. This can contaminate food as the bottom of the container may not be clean. Corrective Action(s): - Wrap or cover all foods to ensure food is protected from contamination. Discontinue the practice of stacking containers inside of other containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and mouse dropping were noted in corners of lower shelves in front sushi prep area - Grime present on floor under dishwasher - Food debris and grime present on edges of floor under line cooler and prep table in kitchen Corrective Action(s): - Thoroughly clean/scrub the above noted areas. Sanitize shelved where mouse droppings were noted. To be corrected by: 23-Nov-2023 Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): - Plastic tofu packaging is being re-used for storage of fish in coolers. Packaging is not intended to be re-used and cannot be washed and sanitized effectively. Corrective Action(s): - Discontinue the practice of re-using the single use packaging. Store food in food grade containers that can be washed and sanitized. Violation Score: 3

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

Comments

- Handsinks (sushi area, kitchen) were supplied with hot and cold running water, liquid soap and paper towel - Coolers were operating at 4C or colder and equipped with thermometers. - Freezers were at -18C or colder. - Hot held foods were maintained above 60C - Yam tempura 72C - Cooked rice in rice cookers 68C - 76C - Miso soup 71C - Temperature of coolers, freezers and dishwasher rinse temperature are being checked daily. Records present and appear complete with the exception of today's readings. - High temperature dishwasher was operational. Temperature at dish surface: 74C. Peak holding thermometer present and used for checking dishwasher rinse temperature. - Bleach sanitizer solution (200ppm chlorine) present in kitchen and sushi prep area for in use wiping cloths. Ensure wiping cloths are placed in sanitizer solution between uses. - Ice machine appears clean/maintained with ice scoop stored in sanitary manner. - Dry storage room was organized with all foods stored off of the floor. Pest proof containers in use. - Raw eat was stored beneath ready to eat items in coolers. - Raw oysters served at premises. Shellfish tags present. Raw oyster warning card posted at each table. - Sushi rice (acidified) has pH 4 as checked with test strips. - Pest control contract in place with service every two weeks. Most recent service report (26-Oct-2023) viewed. Report notes sanitation issues to be addressed. Ensure all recommendations of Pest Control Technician. - Operator present and has completed Foodsafe level 1 - Permit to operate with valid decal posted.