INSPECTION REPORT Health Protection ABAI-AHQU4F

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE January 18, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Na Ja Yeon (Ellen)		NEXT INSPECTION DATE February 06, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Box of styrofoam salmon noted on ground at start of inspection. Staff said they had just received a delivery and were going to prepare the salmon. Styrofoam box of salmon was still on the ground by the end of inspection. Corrective Action(s): Keep all foods stored off the ground. Ensure all cold potentially hazardous foods are put away upon delivery or immediately processed/prepared. Do not store cold potentially hazardous foods at room temperature. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted large pots for cooking stored on the ground under the dishwashing area. Corrective Action(s): Keep all food equipment stored off the ground at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 10ppm chlorine sanitizer detected in container with cloths submerged at the sushi prep area and back food prep area. Staff member added more bleach at time of inspection. Corrective Action(s): Make sanitizer solution fresh daily and change routinely throughout the day to ensure minimum 100ppm chlorine sanitizer concentration is maintained. Obtain test strips to verify sanitizer concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Box of open spinach was stored and Styrofoam container with salmon were stored on the ground. Corrective Action(s): Keep all foods stored off the ground and covered at all times. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted packages of frozen shrimp being thawed at room temperature at time of inspection. Shrimp partially thawed out but not fully. Staff put packages of shrimp in cooler unit at time of inspection. Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed at 4C or less in cooler unit or under cold running water. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted heavy build up of grease under cookline. Corrective Action(s): Do a thorough cleaning in this area. Pull out all cooking equipment and clean under, around and behind the cooking equipment as well as the wall behind the cooking equipment. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Noted door of chest freezer located beside two compartment food preparation sink extremely rusted and wearing away. Staff member was using it as a counter/work surface at time of inspection. - Noted saran wrap around hand sink beside cookline. - Noted tape on door of ice machine. - Noted a stool covered in plastic material in the food preparation area. Staff said it is used to obtain food containers from the higher shelving units. - Noted plastic jugs in bulk food bins. Corrective Action(s): Have chest freezer door cleaned so it is free of rust and finishes so it is smooth, durable and washable. Do not use chest freezer door as a work surface. Remove saran wrap from sink and tape from ice machine door. All surfaces and equipment are to be non absorbent and washable finishes. Obtain a proper step stool for staff to use to avoid potential worker injuries. Obtain proper scoop for bulk food bins and ensure the scoops are not in contact with the food. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Noted a new rice cooker oven type equipment added at the end of the cookline, where the hood ventilation system does not cover. Corrective Action(s): Submit updated plans and ensure all approvals are obtained from the building and fire department at the City of Burnaby. Violation Score: 1

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel. All coolers 4C or less (2 door upright cooler, 3 door prep cooler, 2 door prep cooler, 2 door counter top cooler, 3 door counter top cooler, 1 door drink cooler, display case cooler) Freezers all less than -18C (3 upright 1 door freezer units, 1 chest freezer, 1 upright 2 door freezer) Hot holding of rice and miso soup higher than 60C General sanitation satisfactory. No obvious sign of pest activity noted at time of inspection. Back door was closed at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Low temperature dish washer had 50ppm chlorine. Light covers in place. Foods stored in cooler units were covered. All food and food equipment were stored within the approved food premises areas. No storage of food or food equipment noted in the hall or washrooms at time of inspection.