INSPECTION REPORT Health Protection CTIN-B9URG2

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE March 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Richard Park		NEXT INSPECTION DATE March 15, 2019
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # CTIN-AVHVE9 of Jan-30-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has mildew inside. Correction: Empty ice and clean and sanitize the ice machine properly. Ice machine should be properly cleaned every 6 months at minimum.

Comments

All handsinks are unblocked and fully stocked at time of inspection. Signs for do not block handsink access in Korean are posted. One insert of cooked chicken thigh is stored in the cooler, at 4C. -discussed cooling of tempura sauce (do not close lid) All toppings are stored in the sandwich cooler, no double stacking noted. Preportioned tofu for miso soup are all stored in undercounter cooler <4C. All stations (kitchen and sushi bar) have 100ppm bleach sanitizer available. One direction flow for dishwashing area is used where the stainless steel table is used to dry cleaned dishware. No food prep on this metal table is allowed. Pooling of water in the corner was due to large rice steamer. Operator informed that the pooling was from cooking too much rice, causing overflow. They are cooking in smaller portion each time now. -water is still collected on the floor and should be cleaned up; to correct by next follow up General sanitation of the floor has improved but more cleaning is still required as food debris are still noted. -to do a deeper cleaning; to correct by next follow up No staff belongings found in the kitchen, however the staff room still needs to be reorganized. Sink and toilet have not been decommissioned. -both sink and toilet to be decommissioned to create space for storage -discussed using existing shelving units and/or add shelves to designate chemical storage and staff personal items; to correct by next follow up Small amount of mice droppings found under dishpit -remove droppings, clean the floor and replace with proper trap as there is a rat trap there Probe thermometer obtained; remember to sanitize between uses Cooling log also in use ->Manager has taken Foodsafe and all staffs are scheduled to be taking Level 1 tomorrow (1 staff the following week). Please e-mail certificates when course is completed. ->Orkin pest control reports still needs to be forwarded. ->Chicken food safety plan and general FSP/SP still needs to be revised. ->Standup freezer beside rice steamer is broken and is out of order. A new unit of similar size and operating at <-18C shall be replaced. ->Sushi door coolers were not able to be ordered in time and must be in place by follow up inspection. ->Recaulk the sushi bar handsink as it has not completely dried and water can seep through ->Correction Order remains in effect.