INSPECTION REPORT Health Protection LKIM-BVWMWF

PREMISES NAME Sushi Bar Kilala		Tel: (604) 298-4749 Fax:
PREMISES ADDRESS 4749 Hastings St Burnaby, BC V5C 2K8		INSPECTION DATE December 1, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Junichi Nakane		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in customer washroom not supplying hot water. Owner has turned off hot water due to "dine in" service eliminated from restaurant during this time (Pandemic). CORRECTED DURING INSPECTION - hot water turned back on. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops placed directly in dry storage bins - Scoops are to be removed from dry storage bins and washed in dishwasher after each use. Rice paddle stored in water 17 degrees Celsius - CORRECTED DURING INSPECTION: Rice paddle removed, washed and sanitized, ice water provided for clean rice paddle scoop. Ensure rice paddle is stored in ice water to prevent growth of pathogens. . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required under grill and under mop sink and surrounding area. Organize facility. . Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tea dispensing shelving unit is raw unpainted wood. Raw wood is an absorbent material. Paint any raw wood remaining in facility. . Corrective Action(s): . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Sushi rice at pH 4.2 or less - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; Maximum of 2 patrons inside at one time - Dining area has been closed for "dine in" eating