INSPECTION REPORT Health Protection SSZO-CSCU2C

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE May 31, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods obserevd at room temperature, again, with no time tracking. Food temperatures are measured to be: raw eggs at 12.9oC; rice cake at 16.9oC; fried bean curd sheet at 17.4oC; rice in portable "cooler" at 36.4oC; pan fried dumplings in closed container at 27.3oC. Corrective Action(s): As metioned in previous reports, time tracking must be implemented in order for potentially hazardous foods to be stored at room temperature. Foods discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Unopened oil boxes are used as stand for other equipment. Corrective Action(s): All products must be stored at least 6 inches above ground. That includes pots and pans. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is observed as floor mat. Foil is also observed used as shelf liners. Corrective Action(s): Remove cardboard and foil. All surfaces must be smooth, easily cleanable, and impervious to moisture. Violation Score: 3

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

Comments

The following items have been observed: -->Bleach sanitizer in spray bottles are noted and at least 100ppm chlorine is detected. -->Baseboards are added -->Areas that required cleaning are now in a more sanitary condition -->Facility has reduced menu to 104 menu items If facility receives another high hazard routine inspection report next time, more menu items will be reduced, plus additional enforcement to support facility to achieve low and moderate hazard ratings.