INSPECTION REPORT Health Protection JCRH-BEKTYP

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE July 30, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE August 01, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored in left and right counter top coolers and back line cooler were above 4C. Internal temperatures of foods were: - Raw salmon 14.9C; 12.6C (left countertop unit) - Raw tuna 13.9C, Raw salmon 8.6C; Chopped raw tuna 8.9C; Smoked salmon 11C (right countertop unit) - Raw prawns 8.8C, Tofu 11.3C, Cooked chicken 12.7C (inserts in line cooler) - Portioned salad 12.9C (bottom of line cooler) Corrective Action(s): - Potentially hazardous foods in coolers were discarded by staff. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Spill/food residue present on bottom shelf of True single door stainless cooler - Spill/food residue present on top of 2 door freezer (used as food prep surface) - Numerous soiled wiping cloths stored on cutting boards (food contact surfaces) Corrective Action(s): - Clean and sanitized above noted areas. - Store wiping cloths in sanitizer solution. Note: Sanitizer solution was present; however cloths were not stored in it. [Correction date: today] Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted under electrical panel. Corrective Action(s): - Clear all items from the floor - Clean up droppings and disinfect area with bleach solution - Keep floor area clear. - Retain the services of a Pest Control Technician to provide service for rodents. [Correction date: 1-Aug-2019] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Soiled cardboard noted on floor in dishwashing area and lining shelf where pots are stored. - Grime, dirt debris noted in the following areas: - under 2 door freezer - under dishwashing sink - on floor around and between equipment - Grates on ceiling in kitchen near cooking line have dust accumulation. Corrective Action(s): - Remove all soiled cardboard. Do not use cardboard to line shelves or floor - Remove all moveable items from the floor and thoroughly clean the entire floor paying particular attention to the hard to reach areas. Ensure areas behind equipment are cleaned and edges of floor adjacent to walls. Keep floor area clear to facilitate cleaning. - Clean grates to remove dust accumulation. [Correction date: 1-Aug-2019] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - The following coolers were not capable of maintaining potentially hazardous foods at 4C or colder - Back line cooler (EFI) ambient temperature of 10.6C - Left countertop sushi cooler 9.6C - Right countertop sushi cooler 10.2C - Gaps present in between doors of countertop unit and was identified on service report from refrigeration company. - 2 door stainless freezer was at -5C Corrective Action(s): - Repair coolers and do not use to store food until they can maintain a temperature of 4C or colder - Repair doors to countertop units so that cold air is not escaping. - Repair/adjust freezer so that it is capable of maintaining a temperature of -18C or colder. Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer not present in line cooler Corrective Action(s): - Supply thermometer to line cooler. Ensure all coolers are equipped with accurate thermometers to monitor temperature of units. [Correction date: 1-Aug-2019] Violation Score: 1

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

Comments

- Handwashing sinks supplied with hot and cold running water, liquid soap and paper towel - Staff/public washrooms supplied with liquid soap and paper towel - High temperature dishwasher final rinse measured 74.9C at dish surface which is adequate to sanitize dishes - Hot holding temperature of miso soup and cooked rice was >60C - Sliding door cooler 4C - Undercounter cooler 0C - Chest freezer -20C - Single door freezer -18C - Bleach sanitizer solution present in spray bottle and bucket. Concentration measured 200ppm. * One staff member on duty reported he has completed Foodsafe level 1; however, did not have certificate present. Have copy of certificate present for follow up inspection. CLOSURE ORDER ISSUED