INSPECTION REPORT Health Protection 253183

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE August 17, 2023	TIME SPENT 3.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 21, 2023
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Pork chashu for ramen stored in walk-in cooler. Every chunk was wrapped and stored in two buckets. One chunk was randomly probed and the internal temperature measured 9.3°C with a probe thermometer. Staff claims that chashu was cooked the day before. Temperature log for chashu has not been used correctly and the staff also measured the internal temperature with their own probe thermometer and it measured 8°C. Corrective Action(s): - All the chashu chunks were unwrapped, thrown in garbage bags, and bleach solution was poured on top. Every chunk of chashu was discarded at the time of inspection. - cooking is suspended: provide pre-cooked supply from suppliers. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - 3 boxes of food stored ina broken cooler that cannot properly maintain the temperature. Corrective Action(s): - All potentially hazardous food smust be stored ina cooler that can maintain 4°C or below to prevent from microbial growth. - All three boxes were discarded at the time of inspection Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Two types of meat toppings for ramen were hot held at 55°C and 53°C. Corrective Action(s): - All hot potentially hazardous foods must be stored at 60°C or above - Two meat toppings were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): (1) Wet cloth left at counter tops and measured 50ppm chlorine at all working stations (sushi bar, kitchen, ramen kitchen, bar). (2) One bucket of chlorine solution measured 50ppm. Corrective Action(s): (1) Ensure to place all wet cloth in a sanitizer bucket when not in use. This is to prevent from microbial growth on the cloth and cross- contaminating through wiping food contact surfaces. (2) change sanitizer bucket frequently and always check with test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: (1) Raw chicken is stored on top of tofu in a cooler at the salad bar (2) Sushi rice machine is sanitized only twice throughout the day. (3) Food in containers in cooler near the salad bar are not covered. (4) Food boxes are store on the floor in the walk-in freezer Corrective Action(s): (1) Raw chicken must ALWAYS be stored at the bottom of ready-to -eat foods. NOTE: - There is no cooking done in the salad bar, so store raw chicken in a cooler where food processing is done. (2) All in-use equipments and utensils must be properly washed and sanitized at least every 4 hours. This is to prevent from cross-contamination. (3) Ensure to cover all foods in a cooler to protect from contamination (4) All Foods must be stored off the floor. DATE TO BE CORRECTED BY: Immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Back door sweep is damaged at the time of inspection Corrective Action(s): - Repair the door sweep as it ay allow entrance of pests DATE TO BE CORRECTED BY: 21-Aug-2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: (1) mouse droppings noted in the corners of the dry storage room. (2) Grease build-ups noted underneath the equipment in the kitchen. Corrective Action(s): (1) clean thoroughly and sanitize the above noted area. (2) Clean up the grease build-up as it can attract pests. Violation Score: 3

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

Comments

(Main Kitchen) - handsinks equipped with hot and cold running water,liquid soap, and paper towels. - High temperature dishwasher final temperature at plate : 75.1°C - Sanitizer buckets with 100-200ppm chlorine solution noted at each working station. - dry storage is easily accessible and all food items stored off the floor. - dry foods stored in pest-proof containers - all cooler = 4°C or below - all freezers = -18°C or below - hot holding (tempura, wings, dumplings, deepfried squid, takoyaki, beef, sauces, rice, miso, salmon heads, cyster motoyaki) = 60°C or above - ice machine in a sanitary manner and scoop stored in a separate container. (Sushi bar) - all coolers = 4°C or below - sanitizer bucket had 100-200ppm chlorine solution - sanitizer bottle had 200ppm QUATS solution. - sushi pH= 4.0 --> test strip is available and staff claims the pH is is checked every time sushi rice is made. - Handsinks equipped with hot and cold running water, liquid soap and paper towel (Storage) - Not-in-use 2-door-cooler is stored in the storage - All items are stored off the floor (Ramen Kitchen) - All coolers = 4°C or below - meat slicer is kept in a sanitary manner and covered - Sanitizer bucket of 100-200ppm chlorine is present - Hot holding (rice, meat, dumpling, sauce, soup) = 60°C or above - Handsink equipped with hot and cold running water, liquid soap and papertowel. (Bar) - All coolers = 4°C or below - Sanitizer bucket of 100-200ppm chlorine is present - Sanitizer bottle of 200ppm QUATS is present - Handsink equipped with hot and cold running water, liquid soap and paper towels. - glasswasher uses 12.5 - 25ppm iodine. - The ice machine is in sanitary condition and scoop placed in a separate container. - Staff room appears sanitary - Drink cooler in the staff room = 4°C - Permit is posted in a conspicuous location - FOOD SAFE Level 1 provided - Pest control services are provided bi-weekly. --> Last reports ( 8/11/223) reviewed. --> Follow recommendations and keep monitoring for any signs of pest activity.