Report No. JSAS-B8USRS

INSPECTION REPORT
Health Protection
JSAS-B8USRS

PREMISES NAME
Kawawa Japanese Restaurant

Tel: (604) 435-8577
Fax: (604) 435-9292

PREMISES ADDRESS
E15 - 4700 Kingsway
Burnaby, BC V5H 4M1

INSPECTION DATE
January 28, 2019

TIME SPENT
3.25 hours

OPERATOR (Person in Charge)

NEXT INSPECTION DATE
February 05, 2019

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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked vegetables stored in kitchen prep cooler 12 C
Corrective Action(s): Product discarded.
To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation.
Cooked vegetables can be kept hot 60 C prior to serving.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Container of cooked pork at ramen bar 44 C
Corrective Action(s): Product reheated.
To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Provide a suitable food warmer to maintain product at 60 C
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Dishwasher staff placing used food containers and chemical containers adjacent to clean dishes.
Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use.
Clean dishes on counter sent through dishwasher.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: (Ramen bar only) 2 soiled cloths left on work counters without any detectable sanitizer residual.
Corrective Action(s): 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).
Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Bar area: mouse droppings observed under pop syrup shelving and under adjacent bar sinks.
Ceiling cavity clean out recommended by pest control service.
Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning.
Complete ceiling clean out prior to next routine inspection.
Violation Score: 3

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

Comments

Handwashing facilities maintained.
Premise sanitation is satisfactory.
Professional pest control service in place.
Pest activity greatly reduced from previous inspections.
Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine)
High temperature sanitizing dishwasher 74 C achieved.
Staff equipped with designated gloves for handling clean / soiled dishware.
Walk-in Cooler 4 C
Walk- in Freezer -12 C
Cooling records well maintained.
kitchen soups / sauces 66 C, 77 C, 61 C
spring rolls 83 C, grilled salmon 75 C
left line prep cooler 3 C
left upright cooler 3 C, right upright cooler 3 C
coke cooler 2 C, salad prep cooler 1 C
rice warmer 61 C, miso soup warmer 63-66 C
chest freezer -17 C
kitchen large prep cooler (restored) 3 C
Sushi: top right cooler 1 C, top right middle cooler 0 C, top left middle cooler 0 C, top left cooler 0 C
right prep cooler 1 C, middle prep cooler 3 C, left prep cooler 0 C, back prep cooler 4 C
Storage room: cooler 3 C
Bar: chest freezer -20 c, 1 door under counter cooler 3 C
beverage cooler 1 C, drink prep cooler 4 C
Glasswasher 12.5 ppm Iodine detected.
Ramen bar:
food warmer 61-75 C, rice warmer 61 C
prep cooler 1 C, pot stickers 82 C
large prep cooler 4 C
soup 78 C, soup stock 88 C, pork marinade 90 C