INSPECTION REPORT Health Protection JCRH-B37T3A

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE July 31, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE August 07, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: -Spills and soiled/soaked cardboard noted in front undercounter cooler. Food debris noted accumulating in cooler door seals. -Numerous soiled/used wiping cloths noted on food prep surfaces which have no sanitizer residual present Corrective Action(s): -Remove cardboard from cooler. Thoroughly clean interior of cooler to remove spills and food debris. -Store in use wiping cloths in sanitizer solution. Soiled wiping cloths can provide conditions for microbial growth and can cause cross contamination when used without sanitizer. [Corrected] [Correction date: 7-Aug-2018] Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish was being thawed at room temperature. This is an unacceptable practice. Food is to be thawed in cooler or under cold running water (or submerged in cold water with cold water replenished every 30min) Corrective Action(s): -As fish was still <4C, staff were directed to transfer product to a cooler. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Grease buildup noted on exhaust canopy vents. -Soiled cardboard noted under pans under grill -Dirt/debris noted on the floor. -Curtains at entrance to kitchen visible soiled with food debris/grease -Wall at entrance to the kitchen has splatter present. Drywall exposed. Corrective Action(s): -Thoroughly clean areas noted above to remove any grease, dirt and food debris. -Remove all moveable items from the floor to ensure floor is thorougly cleaned and keep floor area clear to facilitate cleaning. -Repair any surfaces (ie. walls) that are no longer able to be properly cleaned. [Correction date: 7-Aug-2018] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Scoop for dry rice has duct tape present to hold it together. Item is not in good condition and duct tape cannot be washed and sanitized. -One rice cooker (identified to Mgr) has section of plastic chipped off (on inside) -Duct tape used to hold door together on left countertop display cooler Corrective Action(s): -Discard any equipment/utensils which are not in good condition and capable of being properly washed and sanitized. Furthermore, damaged/chipped utensils pose a risk of physical contamination of food. -Repair/replace door to cooler. [Correction date: 7-Aug-2018] Violation Score: 9

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

Comments

-Handsinks supplied with liquid soap and paper towel. *Staff were wearing gloves at the time of the inspection. Glove use is not a replacement for proper handwashing. Ensure gloves are removed and hands washed when they have become contaminated. Review this with all staff. -Cooler temperatures were adequate (4C or coler): -Undercounter cooler (sushi prep area) 3C -Left counter top sushi cooler 4C *Ensure sliding doors are closed fully. -Right counter top sushi cooler 4C -Single glass door cooler 2C -True stainless cooler 0C -Line cooler (back) 2C -Sliding door cooler 4C -Freezers were maintaining food in a frozen state -14C to -18C -Hot holding temperatures (miso soup and rice) were acceptable (60C and higher) -pH of sushi rice was 4. *Operator to obtain pH test strips. This is outstanding from previous inspection. -High temperature dishwasher was functional and met sanitizing temperature requirement. Final rinse was 80.1C at dish surface. -Bleach sanitizer solution (100-200ppm chlorine) present in bucket in front service area and in ktichen . *As per code 301 solution was not in use. -No signs of pest activity noted at the time of the inspection -Sushi chef present has completed Foodsafe level 1 (valid until 17-Jan-2023). Reminder Foodsafe level 1 certificates issued prior to 29-July-2013 expired 29-Jul-2018. Check Operator and staff certificates to ensure compliance with Foodsafe level 1 requirements (Operator must have completed Foodsafe level 1 and in Operator's absence, 1 staff who has completed Foodsafe level 1 must be present. See foodsafe.ca for information regarding recertification/refresher course.