INSPECTION REPORT Health Protection SSZO-CZXVAY

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE January 29, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE February 20, 2024
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods observed at room temperature at sushi preparation area. These include sliced cucumbers, cubed cucumbers, radish, chopped green onions, california rolls, mayo-based sauces, and sauces with minced onions. Corrective Action(s): Potentially hazardous foods must be kept cold under 4oC. Foods discarded. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two containers of cooked tempura observed in table top appliance (new one). Appliance is turned on, set at 160oF but food internal temperatures are measured at 54.1oC and 56.0oC. Corrective Action(s): Foods must be kept over 60oC. Oven is turned to a higher temperature and at least 60oC is now achieved. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. No handsoap at one of the sushi handsinks (by wall). 2. Paper towel dispenser for the other sushi handsink is by cashier, which is a few steps away. Staff uses paper towel which is placed on shelf on top of handsink instead. Corrective Action(s): 1. Ensure all handwashing station has liquid hansoap for proper handwashing to occur. 2. Add paper towel dispenser at handsink, for easy access. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. At sushi preparation area by the wall, a shelf is placed under paper towel dispenser, with take out boxes directly under paper towel dispsenser. 2. Double stacking observed at 2-door prep cooler (top compartment). 3. A bowl of deep fried chicken is placed in the top copmartment. Staff indicated it is for staff's dinner. 4. One rice scoop observed stored inside rice cooker, with handle touching the rice. 5. Once rice scoop observed stored in stagnant water with an ice pack. 6. Inside the 2-door sliding cooler, eggs and a container of raw salmon skin observed storing next to ready to eat items and/or on mid shelf. 7. An open bag of dry goods observed storing on wheeled cart. Corrective Action(s): 1. Relocate take out containers as water may contaminate the box while staff grabs paper towel. 2. Do not double stack in top compartment of prep cooler as temperature may not be able to maintain under 4oC. 3. Separate personal foods and foods for business. Label foods. 4/5. Store scoops in container with ice, or an empty container. 6. Re-organize food storage in 2-door slidigng cooler. 7. Transfer open bags of dry goods in pest proof containers. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: More cleaning is required in the kitchen. Pay attention to: -->under dishwashing sinks -->wall next to dishwashing sinks -->area around hot water tank -->wheed cart by mop sink -->floor next to 1-door stand up freezer at the back -->floor near back kitchen (greasy floor) Corrective Action(s): Violation Score: 9

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

Comments

Health permit is posted Kitchen: 2-door prep cooler: 3.7oC 2-door sliding cooler: 1.0oC Undercounter 2-door cooler: 4.0oC 1-door stand up freezer (back): -15.6oC Hot holding: over 60oC Front: 1-door stand up cooler: 3.7oC Undercounter 2-door cooler: 3.6oC Display cooler (left): 3.2oC Display cooler (right): 3.0oC Beverage cooler: 2.2oC Chest freezer: -22.6oC Rice: 70.6oC Soup: 66oC Temperature log is maintained Hot and cold running water are available General sanitation is satisfactory No obvious signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Bleach sanitizer is present in buckets and at least 100ppm is detected Foods are stored above ground Note: 1. Cooked chicken is purchased from SYA Foods Company Ltd. (8288 124 Street, Surrey). Facility reheats and serves to customers. 2. Purchase thermometer to check food temperature. 3. Smaller buckets should be used to store in coolers, as it may be difficult for foods to maintain at 4oC in big buckets. 4. Add a divider in front of chest freezer. 5. Space is a huge problem in this facility. All three coolers in kitchen at capacity, if not over capacity. An additional cooler should be added to store whole vegetables and noodles, to avoid "space fighting" with foods required for immediate cooking. Please consult on location of cooler.