INSPECTION REPORT Health Protection ABAI-AAQR83

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE June 8, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Na Ja Yeon (Ellen)		NEXT INSPECTION DATE June 09, 2016
INSPECTION TYPE Follow-Up
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 = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted several containers for miso soup with preportioned tofu cubes and green onions stored at room temperature. Discarded at time of inspection. Corrective Action(s): Ensure cold perishable foods are stored at 4C or less. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted jug of tempura batter placed in hand sink beside deep fryer with running water - discarded at time of inspection. Octopus tentacles and container noted at hand sink at the far end of the sushi bar. Strainer noted in the closer hand sink at the sushi bar area. Corrective Action(s): Ensure hand wash stations are used for hand washing only and remain unobstructed at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted two packets of octopus tentacles in hand sink for front sushi bar area. Staff member said that they were thawing. Octopus tentacles were completely thawed out and not under running water - discarded at time of inspection. Corrective Action(s): Ensure frozen potentially hazardous foods are thawed under cold running water or in cooler unit at 4C or less. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted tin foil lining the counter behind the handsink located beside deep fryer. Also observed fish being cut on cardboard. Corrective Action(s): Do not line surfaces with tin foil or use cardboard as work surface. Ensure all equipment/surfaces are smooth, non absorbent and washable. Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Noted opened margarine containers in room with hot water tank, cups as well as beverage jugs located in cooler unit still in front entrance area where no hand sink is available, freezer unit and dry storage area also set up across public washroom. Operator arrived on site and was instructed to have stall relocate all equipment to approved kitchen/food preparation service area. Reviewed approved floor plans with operator at time of inspection. All changes to floor plan layout will require health review and approval. Corrective Action(s): Do not make any changes to the premises until floor plans are submitted and approved. Premises is to operate as per the approved floor plans. Violation Score: 5

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

Comments

- Follow up inspection conducted to ensure outstanding items and correction order issued during the last routine inspection is completed. Several repeated violations noted. Discussed with owner/operator at time of inspection.