INSPECTION REPORT Health Protection JSAS-BMJQ8A

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688 3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE March 9, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ruocun Huang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 303 noted on Routine inspection # JSAS-BMBT2U of Mar-02-2020 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water supply 32 C at faucets throughout kitchen. Correction: Repair / adjust hot water tank to ensure kitchen facilities have continuous supply of adequate hot water to allow for proper handwashing and cleaning purposes. Hot water supply should be maintained at 45 C or hotter.

Comments

Cooked chicken inserts cooling in ice bath at time of inspection. Ice mostly melted and chicken still 45 C after 30 minutes of cooling. Ice machine depleted of ice from initial cooling process and unable to produce more ice rapidly as needed to facilitate cooling process. Avoid cooking large batches of food product as adequate ice supply not available. Cook batches of chicken and beef as needed and hot hold product at 60 C. Potentially hazardous foods not stored at room temperature at time of inspection. Ensure food ingredients are removed from refrigeration only when needed for meal preparation. 3 sanitizer stations - 100 ppm chlorine sanitizer set-up throughout kitchen allowing staff convenient access to retrieve wiping rags. Hot water supply 46 C at taps in kitchen. Ensure hot water supply is sufficient at all times of operation.