INSPECTION REPORT Health Protection JFEN-BRSSYZ

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE July 23, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE July 28, 2020
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 = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Cooking utensils stored in a container on the floor underneath the prep cooler. 2) Prep counter in kitchen had food / debris / dirt under working mat. Corrective Action(s): Utensils and prep counter need to be washed and sanitized and maintained in a sanitary condition at all times. Do not store food equipment on the ground underneath sinks. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed em[ployees washing their hands with gloves on. Corrective Action(s): Gloves are meant for single use only. Do not wash hands with gloves on. Follow best glove use practices. Reminder: clean hands are better than a dirty glove. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food, dirt, debris and old mouse droppings found on / under counters and under and behind equipment. Corrective Action(s): These areas need to be washed and sanitized. Follow your sanitation plan on a regular basis. Violation Score: 9

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

Comments

Liquid soap and paper towel provided at handsinks. *Review best handwashing practices with staff coolers@ < or = 4C / 40F hot holding @ > 60C *thermometers present *ensure temperatures are checked at least 2x / day Note: Additional cooler space may be needed in the future. Coolers must have adequate room inside for proper air flow between food items and coolers must be large enough to accommodate your food deliveries. Monitor and track best cooling practices for chicken breasts. Inspector will review practices at follow up inspection. Note: Large volume of chicken breasts cooked and stored in a plastic container and wrapped in saran wrap. Containers are stacked within cooler. *60C to 20C in 2 hours *20C to 4C in 4 hours *cool in shallow containers with adequate air flow Make sure Suzumo sushi roller is washed and sanitized as per manufacturer's directions Make sure bleach solution is provided for wiping cloths at each work station *100 - 200ppm chlorine Note: Pest control services were on-site yesterday. Once the sanitation of the premise has been cleaned, monitor for any new droppings. A proper screen door should be installed or the back door kept closed. To Comply with the Order of the Provincial Health Officer: 1) A COVID-19 Safety Plan is required. Information can be obtained from WorksafeBC Website. 2) The distance of 2m between the backs of seats of patrons seated at adjacent tables is required. 3) Monitor places where patrons stand in line or congregate and remind patrons to maintain a disntance of 2m from one another or from other parties. - Required: July 28, 2020 Monitor the Provincial Health Officer's Website for new information, BCCDC Website and WorksafeBC website.