INSPECTION REPORT Health Protection RLAM-AC9UF8

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE July 27, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Moon Ku Kang		NEXT INSPECTION DATE August 10, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 41

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. Two bags of bean sprouts stored in prep cooler insert level. Internal temperature taken of bags 15 C. No temperature logs available. Corrective Action(s): 1. Products discarded at time. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Salmon observing thawing in black pan on floor. Internal temperature 2 C. 2. Handle of teriyaki sauce ladle observed to be sunken into sauce. Handle noted to be melted and disfigured due to prolonged exposure to heat. 3. Observed sushi chef preparing sashimi with a cut on left hand (bloodied bandaged covering). Corrective Action(s): 1. Do not thaw fish at room temperature. Thaw in under running water or in refrigeration. Operator to obtain dedicated cooler for thawing (1 week). 2. Ladle and sauce discarded. 3. All sashimi discarded. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Fruit activity noted in back kitchen area. Corrective Action(s): Contact and arrange for pest control services by Aug 3, 2016. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Various knife handles observed to be cracked, taped and otherwise warped. Remove all items from operation (1 day). Corrective Action(s): Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Observed sushi chef with cut on hand (bloodied bandage) cut sashimi without protective covering. Corrective Action(s): All food products handled by cook disposed. Violation Score: 15

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

Comments

Handsinks fully stocked with hot and cold running water available. Kitchen: Undercounter freezer - 9 C. Rice cooker 87 C. High temperature dishwasher 73 C plate level. Standup freezer - 10 C. Fridge 4 C. Teriyaki sauce 68 C. Chest freezer - 17 C. Front: White standup fridge 3 C. Sushi display cooler by 4 C; undercompartment 3 C. Sushi cooler by kitchen undercompartment 4 C. Outdoor storage: Only whole produce and containers of oil stored. No potentially hazardous items permitted. No shelf stable products with soft packaging permitted.