INSPECTION REPORT Health Protection LKIM-BVJP9U

PREMISES NAME Sushi Giwa		Tel: (604) 235-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE November 6, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Davis Park		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple violations: - Tempura out of hot holding units or cooler units in large quantities - Microwave held in microwave at concentrations of 40 degrees Celsius . Corrective Action(s): Ensure large quantities of food items are not left out at "room temperature" during the lunch rush or for extended periods of time. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The sanitizer cloths in the sushi area found to be at concentrations of 0ppm Chlorine. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure sanitizer solution is used in sushi area. Sanitizer solution was found to be in sushi preparation area however none of the cloths had sanitizer solution. Do not use water throughout the day to wipe down sushi boards. Use sanitizer solution. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops stored in bins Cardboard used to absorb blood while cutting Tuna. . Corrective Action(s): Do not store scoops in bins. Use once then wash in dishwasher. Cardboard is not to be used as a cutting surface as it can not be properly cleaned and sanitized. . Violation Score: 9

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

Comments

COMMENTS: - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 100 ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Mandolin vegetable choppers in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Dishwasher did not initially reach 100ppm Chlorine. EHO discussed trouble shooting with staff onsite. Ensure prior to starting washing dishes the dishwasher is tested with test strips. Test strips were available on site and no dishwashing had started for the day. COVID-19 WORKPLACE SAFETY PROTOCOLS: - WCB Safety plan posted and available onsite for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Maximum seating of no more than 6 patrons in place - Restaurant is recording first and last names and phone number records of patrons and keeping for 30 days