INSPECTION REPORT Health Protection SSZO-CWWU2G

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE October 24, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Chest freezer is relocated from back kitchen to sushi preparation area, in front of handwashing station, obstructing the handwashing station. Corrective Action(s): Handwashing stations must be accessible at all times. It is agreed to relocate chest freezer to front of restaurant, with a lock on chest freezer. Violation Score: 5

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

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

Comments

The following items have been corrected: -->No potentially hazardous foods stored at room temperature -->Manager indicated salmon skin is now cooked in the morning, cooled, and placed in cooler until order comes in -->Manager indicated small portion of miso soup is made now, instead of making a big pot each time -->Foods are stored above ground -->Areas that required cleaning are now in sanitary condition Note: 1. A compliance meeting was held on October 10, 2023 with restaurant manager. Due to history of the facility, it is determined that chicken made from scratch (raw-->cook-->serve) is not allowed until further notice. Facility will be using pre-cooked chicken for all chicken dishes at the facility until written approval is provided to facility. 3 consecutive low hazard routine inspection must be achieved before discussion of using raw chicken in the facility again, OR, a renovation of the facility creating more food preparation and storage space. 2. Ensure a lock is added to the chest freezer which is relocated to the front of the restaurant. 3. Dine-in menu, take out menu, and online menu are now reflective of menu reduction imposed since May 2023.