Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-D87S5X
PREMISES NAME
Kawawa Japanese Restaurant		Tel: (604) 435-8577
Fax: (604) 435-9292
PREMISES ADDRESS
E15 - 4700 Kingsway
Burnaby, BC V5H 4M1		INSPECTION DATE
August 16, 2024		TIME SPENT
2 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Walk-in freezer: 3 buckets of meat products stored open without covers or lids.
Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Back kitchen ice machine - interior is discoloured with residue.
Corrective Action(s): Clean and sanitize ice machine interior.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Counter top hot plate (oyster hot holding): left tray side of warmer 55 C, right tray side 68 - 70 C
Corrective Action(s): Repair / replace hot plate to maintain food above 60 C in all areas of warmer.
Violation Score: 3

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

Overall premise sanitation is satisfactory
Professional pest control service in place.
Wiping rags stored in 200 ppm Quaternary Ammonia throughout premise.
Sanitizer spray bottles equipped with 200 ppm Quaternary Ammonia sanitizer solution.
High temperature sanitizing dishwasher 77 C achieved.
Walk-in Cooler 4 C
Walk- in Freezer -7 C
Servery station:
Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers
Left 2 door undercounter cooler 1 C, Middle 2 door undercounter cooler 2 C, Right 1 door undercounter cooler 1 C, 1 door upright cooler 1 C
Rice warmer 82 C, rice spatula stored on ice
Miso soup warmer 68 C, Tempura sauce warmer 78 C
Kitchen:
Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Right 10 drawer undercounter cooler 3 C, Left 4 door undercounter cooler 0 C
Rice warmer 64 C, Chest freezer -10 C, Counter top food warmer 80 - 94 C, Oyster hot holding 68 - 70 (right side only) C, Tempura hot holding 75 C
Chicken breasts on grill 70 C
Sushi bar:
Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
sushi rice pH 4.0 - 4.5, pH test strips available for staff to test sushi rice pH
Right undercounter cooler 3 C, right top cooler 0 C
Left undercounter cooler 3 C, left top cooler 0 C, back undercounter cooler 2 C
Storage room:
2 door upright cooler 2 C
Bar:
Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
1 door undercounter cooler 2 C, 5 door bar cooler 4 C, prep cooler 0 C
Glass washer 12.5 ppm Iodine, Iodine test papers available.
Ramen bar:
Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm.
1 door prep cooler 0 C, 2 door prep cooler 4 C
soup 92 C, marinade cooking 78 C, counter top warmer 76 C, rice warmer 76 C