INSPECTION REPORT Health Protection JSAS-CCCT2Y

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE March 9, 2022	TIME SPENT 3 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 16, 2022
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Ramen bar staff attempting to reheat to large food containers of meat in the microwave. Corrective Action(s): Do not use the microwave to reheat large portions of dense food as heat is not distributed evenly throughout the food. Reheat food items in cooking pots on the stove burners or within cooking ovens to adequately reheat foods to 74 C throughout. Staff removed meat items from the microwave and reheated product in a cooking pot on the stove. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kitchen staff placed containers of raw vegetables in prep sink not needed for preparation. Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Kitchen - mulitple wiping rags left on work counters along cooking line with no detectable sanitizer residual. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Bar - Ice scoop stored inside ice machine with handle in contact with ice. Kitchen - Rice scoop stored in container of stagnant water. Food inventory stored on the floor in walk-in freezer. Bowl of leftover rice stored together with raw meat products in walk-in cooler. Corrective Action(s): Ice scoop is to be stored outside the ice machine in a sanitary location. Rice scoop in use is to be stored in dry container or in an ice filled container. Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Ramen station has high level of fruit fly activity. Corrective Action(s): Premise is to conduct thorough and frequent surface cleaning to maintain premise sanitation and discourage pest activity. All action items provided by pest control service are to be corrected. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following locations: - along back wall behind cooking line equipment, next to grease trap adjacent to dishwasher, along the back of the dry storage wall, in corners of ladies' staff washroom, and behind the door of front dry storage room. Bar - glass shards on floor around glasswasher and below bar sinks. Ramen bar - floor throughout has build-up of food debris and oil deposits, ceiling and walls covered with grease deposits, and wall above 2 compartment sink covered with fruit flies. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar - glasswasher is offline, not in use due to a plumbing leak. Corrective Action(s): Conduct necessary repairs to allow for proper operation of glasswasher and sanitize glassware with 12.5 - 25 ppm Iodine. Violation Score: 9

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

Comments

Professional pest control service in place. Dilute bleach sanitizer (100 ppm chlorine) prepared throughout premise. High temperature sanitizing dishwasher 75 C achieved. Walk-in Cooler 3 C Walk- in Freezer -12 C Kitchen: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Salad / miso prep cooler - off, not in use, 4 door undercounter cooler 4 C 10 drawer undercounter cooler 1 C, large food warmer - off, not in use tempura warmer - off, not in use C, miso soup warmer 71 C, right corner 1 door upright cooler 3 C coke cooler 4 C, upright cooler (adjacent to coke) 1 C, chest freezer -10 C soup stocks 79, 76 C, soups hot holding inserts 66, 67 C, Sushi bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) sushi rice pH 4.0 right undercounter cooler 0 C, right top cooler - off, not in use left undercounter cooler 4 C, left top cooler -1 C, back undercounter cooler 3 C Storage room: 2 door upright cooler 4 C Bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) 1 door undercounter cooler 3 C, bar cooler 0 C, bubble tea cooler 3 C chest freezer -9 C Ramen bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) small prep cooler 2 C, large prep cooler 0 C soups 87 C, 95 C, 82 C