INSPECTION REPORT Health Protection JSAS-CHTPEJ

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688-3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE August 31, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ruocun Huang (Richard)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Kitchen floors under cooking line and prep cooler have build-up of grease and food debris. Corrective Action(s): Clean all surfaces to remove debris build-up. Violation Score: 3

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

Code 302 noted on Routine inspection # JSAS-CHLTK8 of Aug-24-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher is not consistently reaching 71 C during sanitizing cycle. Vegetable peelers stored with visible food debris on surfaces. Wiping rags in use without any detectable sanitizer residual. Sanitizer containers are covered with lids, not in use. Correction: High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C at dish level. Service technician attended premise during inspection and completed repairs. Dishwasher now able to achieve sanitizing temperatures above 71 C consistently. All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).

Comments

Vegetables and meat products not observed stored at room temperature. Tempura to be cooked as needed or hot held at 60 C. Wiping rags stored in dilute bleach sanitizer solution. Vegetable peelers observed in sanitary condition. Walk-in cooler 4 C Cooking ventilation canopy has been cleaned. Kitchen walls have been cleaned.