Looks pretty appetizing, doesn’t it? What if I told you that your sushi and sashimi comes with a free side of rodent droppings when you order it at Tomokazu, located at 20-1128 West Broadway, Vancouver (Tel: 604-677-0426). The popular all-you-can-eat sushi restaurant has just been closed down by the health department. And the scary part is that rodent droppings are but a drop in the bucket, so to speak, in terms of what else the health inspector(s) noted during their inspection of this increasingly shady establishment.

In case report page goes down for any reason, I’m going to provide you with the full text. Highlights include “inadequate cooling and refrigerated storage of potentially hazardous food(s)” (which is particularly disconcerting considering that you’re going to Tomokazu Japanese Restaurant to eat raw fish), a dishwasher which is not operational, “inadequate hot holding of potential hazardous foot” (including baskets of tempura on the floor and on shelves at room temperature), and the fact that they lack someone on site who is Foodsafe level one certified. Scary stuff.

Now, I perfectly understand that the food quality at all-you-can-eat sushi restaurants won’t exactly be as high as finer establishments, but I would at least expect them to pass a health inspection in terms of cleanliness. And don’t think that Tomokazu is the only one affected. Apparently there have been rats spotted scurrying around at Taisho in Metropolis at Metrotown, Burnaby.

Anyways, here’s the health inspection report. More information can also be found here.

TOMOKAZU JAPANESE RESTAURANT
201, 1128 W Broadway
Vancouver BC V6H 5L4
Phone: (604) 677-0434
Primary Owner: Man Fai Lee
Fax: (604) 677-0426
Primary Operator: Man Fai Lee
E-Mail:
Facility Web Site:

INSPECTION INFORMATION
Inspection Date: 2/2/2007
Inspector: 3005
Follow-up Required: No
Reason for Inspection: Scheduled
Action Taken: Information Exchanged, Verbal Order
Referrals:
General Comments: Premises is closed due to improper food handling, poor general sanitation, and a dishwasher not operational. Premises must remain closed until the following requirements have been complied with and the premises has been reinspected. When you are ready for a reinspection call (604)675-3800 to arrange a time.

OBSERVATIONS
Inadequate Cooling and/or Refrigerated Storage of Potentially Hazardous Food(s)

Upright cooler:19C Perishable items discarded. All food must be removed immediately. Cooler must be able to maintain a constant temperature of 4C at all times. Repair cooler or remove it from the premises. Walk in cooler is too full. Cooler requires cleaning and organization. Cooler needs to be organized to ensure cross contamination is not occurring. Do not just stack items on top of one another. Another unit may be required to ensure proper storage. Food thawing at room termperature. Food must be thawed either under running water, in the refrigerator or in the microwave. If you are going to thaw food in the sink, the sink must be cleaned prior to usage.

Inadequate Hot Holding of Potentially Hazardous Food(s)

Racks/baskets of tempura on the floor and on shelves at room temperature. Beef teriyaki and other food items by the grill at room temperature. Food must either be held above 60C or below 4C at all times.

Improper Cleaning, Sanitizing of Equipment and Utensils

Dishwasher sanitizing rinse:67C Ensure dishwasher sanitizing rinse is 77C at all times.

Improper Sanitary Facilities

Back handsink is not accessible. All handsinks require liquid soap and papertowels.

Inadequate Insect/Rodent Control

Rodent droppings noted. Once premises has been cleaned monitor pest activity.

Improper Construction/Maintenance/Sanitation of Establishment

Premises current level of sanitation is unacceptable. The entire premises requires a throrough cleaning, this includes but is not limited to underneath equipment, along floor/wall joints and in hard to reach areas. Remove all cardboard and foil. Any unfinished wood must be sealed/painted. Dry storage requires cleaning and organization. Do not store dirty equipment, clean it first. If items are not used in the day to day operations, remove them. Current storage of clean dishes is unacceptable. Shelving is required so dishes are not stacked on each other. At present no sanitizer is onsite or being used. All food contact surfaces must be constantly sanitized throughout the day. Use 1/2 teaspoon of bleach per litre of water.

Food Handler Training

There must be someone onsite at all times who is Foodsafe level one certified. You have 60 days to ensure this requirement.

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