INSPECTION REPORT Health Protection DSEA-AGEVGS

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE December 7, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Moon Ku Kang		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Operator sanitizes cutting boards in the sushi station once a day. Corrective Action(s): Continuously used surfaces such as cutting boards must be cleaned and sanitized every 4 hours. Use a dedicated 100 ppm chlorine bleach solution for sanitizing cutting boards and tools minimum every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw prawns stored next to cooked prawns and salad greens in the kitchen prep cooler tops. Corrective Action(s): Do not store raw meats or seafood in the top inserts of the prep cooler. Always store raw products away from or underneath ready to eat products. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Sushi undercounter cooler and sliding door cooler missing thermometers for checking temperatures. Operator does not record temperatures on a daily basis. Corrective Action(s): Obtain thermometers for all cooler units. Ensure that all cooler unit internal temperatures are checked twice daily and recorded on a log sheet. Violation Score: 1

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

Comments

=Back of house (BOH) and Front of house (FOH) handwash stations stocked with liquid soap, paper towels, and hot/cold running water =BOH sliding door cooler (4C), glass door cooler (4C), sushi bar cooler (left and right units 1C each), FOH upright (3C), and BOH prep cooler (3C) measured < 4 degrees C =Upright freezer (-18C), BOH undercounter freezer (-7C) and chest freezer (-34C) =Rice hot holding (65C) and miso soup hot holding (67C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 71.3 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine and available spray bottles =No evidence of pest activity noted at the time of inspection =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified =Permit posted in a conspicuous location =Sushi rice measured approximately pH of 4.0 =Outdoor storage: only whole produce and containers of oil stored. No potentially hazardous items as well as non-potentially hazardous items with soft packaging are permitted to be stored. NOTE: Back of house (BOH) prep cooler top insert level had food products (cut tofu, bean sprouts, cut yams, etc) stored on top. Operator had taken out products prior to inspection but all products measured <4C. DO NOT store food products above the prep cooler inserts. All inserts/containers in the top of the prep cooler must not be filled above the 1 inch limit line indicated on the containers top.