INSPECTION REPORT Health Protection ABAI-AA3U65

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE May 18, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Na Ja Yeon (Ellen)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 76

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted deep containers of cooked chicken and beef being cooled at time of inspection. Reviewed proper cooling procedures with staff. Shallow containers to be used to facilitate cooling at room temperature. Ensure product reaches 60C to 20C in 2 hrs or less at room temperature, then transfer to cooler unit and ensure 4C or less is reached within 4 hrs. Approved food safety plan does not outline cooling processes as part of approved food processing practices. Corrective Action(s): Discontinue cooling of foods until approval is obtained. Operator to contact the undersigned to review approved food safety plan. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature (ie. not being used or actively worked with) and discarded at time of inspection. Internal temperature of the cold perishable foods 15C to 22C. - raw shrimp - tempura batter - tofu - uncooked noodles - salad in water Corrective Action(s): Do note store perishable foods at room temperature. Ensure all cold potentially hazardous foods are stored at 4C or less. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature (ie. not being used or actively worked with) and were discarded at time of inspection. Internal temperature of foods 29C to 40C. - shrimp and yam tempura - BBQ skin - BBQ eel Corrective Action(s): Do not store hot foods at room temperature. Keep all hot foods potentially hazardous foods stored at 60C or higher. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 100ppm chlorine sanitizer noted in one container at the sushi bar (lid closed tightly) and one container under prep cooler unit in the food preparation area. Sanitizer did not appear used. Spray bottles with sanitizer solution also available. No cloths stored in sanitizer solution Corrective Action(s): Keep all wiping cloths stored in sanitizer solution to prevent mircrobial growth. Ensure all food contact surfaces are sanitized routinely throughout the day or as needed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both hand wash stations in the front sushi bar area and beside cookline had food equipment in them. Hand wash station in the back food preparation area beside the dish washer did not have paper towel or cold water. Hand wash station in the staff washroom did not have soap. Corrective Action(s): Ensure all hand wash stations are unobstructed and fully equipped with soap, paper towel and hot/cold running water at all times. Staff members removed items from hand sinks, refilled paper towel dispenser and turned on the cold water at time of inspection. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted rice maker with sushi rice inside stored on the ground at sushi bar. Corrective Action(s): Keep all foods stored off the ground at all times. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tin foil and saran wrap noted around hand sink and shelving unit beside deep fryer. Tape noted on handle of rice maker. Corrective Action(s): Remove tin foil, saran wrap and tape. Ensure all surfaces and equipment are smooth durable and washable. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Tea dispenser noted outside front door area.Two rice makers were stored in staff washroom and containers of margarine with bowls for scoops were stored in the back hallway. Corrective Action(s): Relocate tea dispenser back to approve food dispensing area and do not dispense foods from back hallway. These areas are not approved for food handling/dispensing areas as they do not have hand sinks. Back hall is also located across staff washroom. Do not store any food equipment in staff washroom. This is not an approved storage area for food/food equipment. Violation Score: 5

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

Comments

- General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection. - Hot holding of miso soup 67C - All coolers 4C or less - Freezers -14C to -21C - Ice machine appeared clean at time of inspection with scoop stored outside of the ice in a separate container. - Low temperature dish washer had 50ppm chlorine sanitizer solution. - Correction Order issued for repeated infractions.