INSPECTION REPORT Health Protection CTIN-AVHVE9

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE January 30, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Eric Yoo		NEXT INSPECTION DATE February 13, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed two metal inserts of cooked chicken syran wrapped tightly stored on the counter. Staff informed that she was cooling it down since she cooked the chicken at 12 o'clock noon. Time of inspection was passed 2:30pm. Corrective Action(s): Demonstrated to staff how to cool food safely. Use shallow metal trays to store chicken that is not stored more than 2 layers high within 2 hours, then transfer chicken to cooler to finish cooling. Do not syran wrap or cover food as it traps the heat inside and delays cooling process. Chicken discarded at time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Tempura items such as fried chicken, fried prawns, fried yams and fried soft shell crabs were left at room temperature (17.5 to 19C). No customers at time of inspection. 2) Batter used to deep fried food also left at room temperature. Corrective Action(s): 1) All foods discarded. Do not fry food ahead of time and leave it at room temperature to be refried upon order. 2)Keep batter stored in refrigerator at 4C until use. Discard at end of the day. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has mildew inside. Corrective Action(s): Empty ice and clean and sanitize the ice machine properly. Ice machine should be properly cleaned every 6 months at minimum. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wet wiping clothes were left on the counter, carrots and food debris were visible on the clothes. Corrective Action(s): You must keep wet wiping clothes that is reusable in the bleach sanitizer between uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two plastic inserts were stored inside kitchen handsink by two compartment sinks. Several boxes of vinegar were stored in front of the handsink and blocking it. Repeat. Corrective Action(s): Do not store anyting in front or inside handwashing stations. They must be accessible at all times. Further repeat of this infraction shall result in enforcement action such as issuance of order and/or violation ticket. Violation Score: 5

Non-Critical Hazards: Total Number: 10

209 - Food not protected from contamination [s. 12(a)] Observation: Several boxes and bags of food stored on the ground. This includes the boxes of soy sauce and vinegar around two compartment sinks, bags of sugar in dining room. Corrective Action(s): Keep all foods 6 inches off the floor. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two bags of raw chicken were stored on the counter at 9C to be thawed when inquired upon kitchen staff. Corrective Action(s): Keep foods under cold running water or in the fridge to thaw food safely. Raw chicken transferred to fridge at 4C. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings found behind standup white freezer in the kitchen as well as in the boiler room. Rat droppings are heave under both sinks in the sushi bar area. See photos taken. Activities appear to be recent and staff were unaware of rodent issue. Corrective Action(s): Remove droppings and seal entry points as indicated on code 305. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Holes identified under two handwashing sinks in sushi bar. One hole identified in screen door (bottom right corner) and wall hole beside boiler room door. Corrective Action(s): Seal all holes around piping identified to staff. Add baseboard coving after removing dry wall debris and rodent droppings on the floor. This is so that there is no gap between wall and floor. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease collected on kitchen floors, especially under two compartment sinks, behind white standup freezer, under cooking line/deep fryer area and sushi bar area. Repeat. Staff room is even more cluttered than last visit. Corrective Action(s): Thoroughly clean kitchen floors, premises must be maintained in sanitary condition. Declutter the staff room so that all items are visible. and not scattered on the floor, shelving etc. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Same styrofoam is still being cut out and used as drawer/shelving unit beneath sushi bar prep table. 2) One floor tile missing under ice machine. 3) Duct tape used to cover one of the floor drains in sushi bar area. 4) Mayonnaise container being used to microwave rice in the microwave. Corrective Action(s): Remove the styrofoam and duct tape as the surface is not acceptable. Replace the floor tile. All surfaces must be smooth, non absorbent and easily cleanable. Do not use mayonnaise containers to microwave food as these plastics are not suitable for microwaving food. Check container label if unsure. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Paper towel dispenser in one of the sushi bar handwashing sinks is not working. A roll of paper towel is placed next to it. 2) A fork is placed between hinge of undecounter cooler. Staff mentioned that a washer/bolt is missing. 3) Handle on the cooler door (on the top) of the same undercounter is loose. Corrective Action(s): 1) Repair the paper towel dispenser or remove the dispenser and mount a wall paper towel stand. 2) Remove the fork as this is not a solution and repair the cooler door. 3) Repair the cooler handler. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Several spray bottles were observed to be unlabelled. Used test strip to determine that it was 100-200ppm bleach. Corrective Action(s): Label all spray bottles to prevent chemical contamination. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Staff jackets were stored on top of the white freezer and touching a container of cooking utensils such as ladles. Corrective Action(s): Keep staff belongings in designated room by public washrooms or at cashier area, never in the kitchen. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers are not present in all refrigeration units. Corrective Action(s): You must supply working thermometer in each refrigerating unit. Violation Score: 1

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

Comments

General: Handwashing stations: soap, paper towel, hot & cold running water available Coolers: <4C Freezers: -17 to -19C Rice: 63C Miso soup and teriyaki sauce: 73-78C Ice machine scoop stored outside Maki machine cleaned daily and maintained in sanitary condition *Note these should be cleaned every 4 hours Dishwasher (low temp): 100ppm chlorine at plate, test strips onsite *Records are done for Jan 1 2018 only, you must have staff test and record daily Bleach sanitizer @100ppm Lower Mainland pest control reports reviewed onsite, speak to technician re: today's findings *Holes identified in Nov report, please seal indicated holes if they are different from today's finding Temperature logs are unclear (no month labeled) and only for stainless steel upright units *You must create logs for all units and label properly. Staff indicated reading was from Nov but the day 31 was logged.