INSPECTION REPORT Health Protection JPAK-AT5VTP

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 15, 2017	TIME SPENT 3 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 17, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 54

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed 4 large batches of braised pork cooling at room temperature before going into the cooler. measured the internal temperature of the food with a probe thermometer at 75.4 C. Educated the chef that internal temperature of larger batches takes longer time to cool down and that all foods must cool down from 60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours. Corrective Action(s): Required operator to use smaller containers or divide them into a shallower/smaller batches to cool at room temperature Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed 5 uncooked eggs at room temperature beside hand washing station in ramen kitchen Corrective Action(s): Required operator to keep all cold potentially hazardous food stored at 4 C or below protected from contamination at all times. Eggs were discarded at the time of inspection Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed employee cleaning prep tables and other food contact surfaces with white cloth. employee than used water to rinse and re-used the same item to clean elsewhere. Main Kitchen: 2. Dishwasher in the main kitchen area not in good working order. temperature at plate level after final rinse cycle measured to be at around 65 ~ 67 C. measured with min/max probe thermometer multiple times and used operator's thermometer, results were very similar Corrective Action(s): 1. Required operator to use cloth in bleach sanitizing solution to clean all food contact surfaces; then use a new set of cloths to clean other areas. DO NOT rinse with just water then re-apply to food contact surfaces. 2. Required operator to call for repair immediately. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): all 4 sinks at sushi bar were either occupied for cooling food under cold running water or blocked Corrective Action(s): Required operator have at least one sink designated for hand washing only. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Found noodles in the ramen kitchen without proper lids to protect them from being contaminated Corrective Action(s): Required operator to have properly fitting lids at all times when not in use. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: -Rodent droppings found in several locations in the facility: 1. Under prep table in ramen kichen 2. Under main kitchen dishwashing area 3. employee storage room beside large circular table with TV 4. Many droppings were found in electrical room 5. Under dry storage bins in the main kitchen -Numerous flies found around organic garbage bin sitting in back hallway -biweekly visits from pest management company; reports are kept and reviewed. Several outstanding, repeated findings*** -according to the manager, big cleaning performed every sunday Corrective Action(s): Required operator increase the frequency of the cleaning for the areas noted above. Without proper and frequent cleaning, monitoring cannot be done to manage/control pest activities Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed ramen kitchen to have food and grease debris accumulated under prep tables and cooking machineries. Corrective Action(s): Required operator to clean and sanitize; also have regular cleaning performed to remove all food sources for pests Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwasher in the main kitchen not in good working order, temperature of the the dishwasher after final rinse cycle measured to be 68.3 C at the time of inspection. Used the thermometer operators use to test as well, results were very similar. Daily measurements done; reviewed the temperature Corrective Action(s): Required to call for repair immediately Violation Score: 9

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

Comments

Ramen Kitchen: -hand washing station stocked with liquid soap, paper towel, hot and cold running water -bleach sanitizing solution available on site and in use at 200 ppm -prep coolers at 4 C or lower Bar Area: -hand washing station stocked with liquid soap, paper towel, hot and cold running water -bleach sanitizing solution at 200 ppm -beverage coolers at 4 C or lower -drink toppings cooler at 4 C or lower -ice machine in sanitary condition -glasswasher in good working order; detected 12.5ppm of iodine -white chest freezer at -18 C or lower Sushi Area: -hand washing stations stocked with liquid soap, paper towel, hot and cold running water; ensure that at least one of four sinks is available for hand washing at all times -bleach sanitizing solution available at 200 ppm -ice machine in good condition -all prep coolers at 4 C or lower Main Kitchen: -all hand washing stations stocked with liquid soap, paper towel, hot and cold running water -multiple bleach sanitizing solution buckets available at 200 ppm -rice cooker at 60 C or higher -heat lamp hot holding unit at 60 C or higher -soup hot holding unit beside prep sink at 60 C or higher -3 compartment hot holding unit near cooking stove at 60 C or higher -two door cooler in employee storage room at 4 C or lower -all prep line coolers at 4 C or lower -walk-in cooler at 4 C or lower -walk-in freezer at -18 C or lower

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-AT5VTP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment