INSPECTION REPORT Health Protection CTIN-B8PVZZ

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE January 23, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Richard Park		NEXT INSPECTION DATE 1 Month
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 = 43

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): One metal insert of cooked chicken thighs were measured to be 38.4C. Staff mentioned that they cooled down the chicken in 10 minutes and then tranferred the chicken into this metal insert, wrapped tightly in syran wrap. Repeat. Corrective Action(s): Improper cooling noted. Demonstrated to staff onsite that chicken must be properly cooled down on flat metal tray (no aluminum foil lining) to 20C before you can transfer the food into the cooler to complete the remaining cooling process. Wrapping food in syran wrap does not allow hot air to escape and thus cannot cool down the food. Safe written procedure for this item has not been submitted to date. Submit a Food Safety Plan for this item in 1 week. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) One tupperware of salmon skewers were measured at 18.9C. One tupperware of raw shrimp were measured at 16.9C. Both items were stored in the cooler but not being used. Time of inspection was ~3:30pm. Repeat. 2) Stacks of preportioned tofu were left on the counter at room temperature for miso soup when ordered. Corrective Action(s): 1) Salmon skeweres and raw shrimp were discarded. Reiterated that cold potentially hazardous food must be stored at 4C or colder, or discarded when unsure how long food has been left at room temperature. 2) Tofu is potentially hazardous food and should be placed in the cooler. Retrieve each bowl of preportioned tofu when miso soup is ordered. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Wet wiping clothes were left on the counter. 2) Metal trays that had water inside were put away for use. 3) Dirty pot and food is place where designated area is used for storing clean items. Corrective Action(s): 1) Wet wiping clothes should be placed in 100ppm bleach sanitizer BETWEEN uses. 2) Allow all clean dishware and equipment to air dry properly in a clean area, before reuse. 3) Place dirty items in designated area (beside two compartment sink) and clean items on the opposite side of the dishwasher to allow one direction flow, reducing the risk of clean items contaminated by dirty items. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) A metal whisk used for batter was placed in the kitchen handsink. 2) No paper towel in the kitchen handsink by back door. Repeat. Corrective Action(s): 1) Informed staff that handsinks are used for handwashing only. Do not store anything inside the handsink. 2) Staff refilled paper towels immediately but paper towel was unable to be dispensed. Repair immeidately. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Poolling noted in the corner of the kitchen, under the unused rice steamer. It appears to be some sort of backup (some food debris and yellow/beige colour noted). No active leak detected. 2) Food debris noted between and behind equipment. Corrective Action(s): 1) Have a plumber service this immediately to stop any leaky issue. Clean and sanitize the noted area with bleach. 2) Deep cleaning is required, pull out all equipment and do a full cleanup of floors and counters. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi bar cooler doors are broken (pieces are broken and can allow cold air inside to escape). Corrective Action(s): Replace all sushi bar coolers so they are operational. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff's keys and medication were found on top of the sushi counter. Corrective Action(s): Relocate staff belongings in designated area (beside public washroom). Decomission the toilet and sink, reorganize the room to allow proper storage. Violation Score: 1

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

Comments

General: Handsinks: sushi bar and washroom handsinks had hot & cold running water, soap and paper towel Coolers: <4C Freezers: -12C Miso soups: 62C Rice: 64C Teriyaki beef and sauce: 63 to 65C Sushi bar: <4C Beer cooler: 4C Dishwasher (low temp): 100ppm chlorine at plate Test strips available Ice machine kept in sanitary condition, scoop stored outside -->Orkin service report needs to be forwarded to Health Unit for review New screen door for the back has been installed ***New supervisor needs to retake Foodsafe Level 1 as his is expired. Only 1 staff Foodsafe certified. Please visit www.foodsafe.ca to register. Correction Order is still in effect. Please arrange to have owner and manager come in the office for meeting.