INSPECTION REPORT Health Protection RLAM-BJKUHH

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE December 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken stored near the stove at 30C. No time tracking records were availble for these products. Corrective Action(s): Discard chicken. Do not store hot potentially hazardous foods below 60C. Date to be corrected: immediately Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Wiping cloths are not stored in sanitizer buckets, but on prep tables. These need to be stored in sanitizer solution to prevent the spread of bacteria. 2) Rice scoops stored in standing water Corrective Action(s): 1) Prepare 100ppm bleach solution bucket and store wiping cloths in them at all times. 2) Rice scoops must be stored in ice water. Date to be corrected: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of food were stored on the floor such as fish sashimi and bowl of flour. All foods must be stored 6inches off the floor for good practice. Corrective Action(s): Move food items off the floor and remind staff to store food off the floor. Date to be corrected: today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cardboard used as liner for shelves and parts of the flooring Corrective Action(s): Do not use cardboard as liners for shelves or for flooring. Remove the cardboard liners. Date to be corrected: today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site could provide food safe level 1 certificates. Owner's certificate provided, but is not on site at time of inspection. At least one person on staff must have a valid food safe level 1 certificate. Corrective Action(s): Provide receipt for course registration of food safe level 1 to district Environmental Health Officer. Date to be corrected: today Violation Score: 1

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

Comments

-Routine Inspection -Handwashing stations contain hot water, liquid soap, and paper towel -Coolers measured 4C or less: 2 sliding door sashimi bar coolers, undercounter prep cooler at front sushi bar, standing cooler at front bar, back sliding door cooler, back insert cooler -Freezers measured: Chest freezer is -12C, back standing freezer -15C, back standing freezer by mopsink -13C -Rice and miso soup hot holding measured above 60C -Dishwasher measured 77C at the plate level -Sashimi receipts provided. Ensure sashimi fish has met parasite destruction or is exempt from parasite destruction requirements. This must be proven from supplier and records must always be available. No parasite destruction to be conducted on site. -All coolers contain a thermometer. Temperature records were provided, but month of December is missing. Ensure records are maintained and corrective action taken when coolers are out of compliance. -Minor droppings noted. Ensure to keep hard to reach areas clean such as underneath fridges and behind equipment.