INSPECTION REPORT Health Protection JSAS-B4QT8Q

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE September 18, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 01, 2018
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Pest activity is ongoing. Corrective Action(s): Pest control company indicated more time is needed to establish control over rodent population while premise is closed. Pest control to provide update once activity has diminished. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris collecting on surfaces at the following areas: at bar around ice machine and cooler and at dishwasher station under steel counters / shelves. 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) after cleaning. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # 107069 of Nov-29-2011 Food not cooled in an acceptable manner [s. 12(a)] (Broth for soups must be cooled in an acceptable manner and stored at <= 4 deg C/40 deg. F *Do not store left over broth on warmers over night *Provide written procedures for the preparing and storing and serving of broth *Ensure all broth is maintained at >= 60 deg. C/140 deg. F when premise is in operation and broth is being served -> Do not keep one pot one floor of kitchen Correction Date: 2011/12/05) Code 203 noted on Routine inspection # JSAS-B4GSRW of Sep-10-2018 Food not cooled in an acceptable manner [s. 12(a)] (3 large plastic bins of cooked chicken stored in walkin cooler. 8 large plastic bins of cooked pork stored in 2 door cooler in staff storage room.) Code 206 noted on Routine inspection # JSAS-B4GSRW of Sep-10-2018 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (kitchen soup warmer 51 C tempura tray warmer 40 C) Code 402 noted on Routine inspection # JSAS-B4GSRW of Sep-10-2018 Employee does not wash hands properly or at adequate frequency [s. 21(3)] (Staff observed carry raw chicken with their hands from the walkin cooler, place chicken in batter, then quickly rinse their hands with water, dry with a wiping rag that was then placed on a cutting board for ready to eat food.)

Comments

Reviewed cooling procedure: Cooling process will be restricted to the preparation of chashu (pork) to be used in Ramen bowls. Cooling records will need to be maintained for each batch of product. Right sushi cooler unit functioning correctly - established previous inspection. Sushi rice will be prepared fresh daily as needed - once prepared sushi rice can be used for up to 4 hours, any leftovers are to be discarded. Kitchen soup warmer adjusted, temp 69 C - ensure staff set warmer to correct setting to maintain food above 60 C 2 new hot plates for hot holding tempura both above 70 C Reviewed proper handwashing procedure for staff. Raw meats stored safely in cooler units. Food items no longer stored on the floor. Food items stored in properly covered containers. Dishwasher staff provided 2 sets of colored gloves - black soiled dishware, orange sanitized dishware Bar cooler 4 C Ramen food prep counter has been properly repaired, surface is nonporous and easy to clean. Kitchen floor grout has been repaired under handsink station. Handsink faucet has been replaced. Ramen cooking pots have been resized to fit in dishwashing sinks available. Menu changed from buffet style to made to order service. 3 staff enrolled to renew Foodsafe certification and 4 new staff scheduled to complete Foodsafe. Food Safety Plan and Sanitation Plan onsite, documents are to be translated if all staff cannot read and be trained to follow procedures. Closure order remains in effect.