INSPECTION REPORT Health Protection JSAS-BEYQLA

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688 3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE August 12, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ruocun Huang		NEXT INSPECTION DATE August 19, 2019
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 = 32

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 4 packs of prawns stored at room temperature 12 C Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice cooker contained yesterday's leftover rice overnight. 4 trays of tempura cooked in advance, stored at room temperature for 2 hours. Corrective Action(s): Products discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Leftover rice is to be discarded at premise closing time. New, fresh rice to be prepared each day. Tempura is to be cooked as needed then served or kept hot after cooking at 60 C Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops and tempura batter wisk stored in containers of stagnant water. Food containers in walkin cooler left open without a cover. Sauce containers in walkin cooler stored with bowls inside the food. Corrective Action(s): Do not store food utensils in stagnant water. Food utensils in use can be stored dry or in ice filled containers. Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil. Do not store bowls or food utensils inside food containers. Send used utensils to dishwasher after use. Do not use bowls to dispense food from containers. Use scoops or ladels with handles to minimize hand food contact. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food and debris build-up in the following locations: kitchen floors, corners under shelving and behind equipment, cooler door handles, lower storage shelving, sushi station - floor, corners, cooler doors, washroom - floors, storage room - floor, corners and behind chest freezer. 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: 9

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 76 C achieved. Walk-in Cooler 3 C Rice warmer 61 C, prep cooler 3 C Kitchen upright freezer -12 C, chest freezer -9 C Miso soup cooking 74 C, teriyaki sauce 67 C Cooked beef 60 C, chicken breasts 76-82 C Sushi station upfreezer -10 C, top sushi cooler 0 C left sushi prep cooler 2 C, right sushi prep cooler 1 C Staff room chest freezer -22 C, Dasani cooler 3 C Breyers freezer -10 C, Storage room chest freezer -18 C Permit fee notice hand delivered.