INSPECTION REPORT Health Protection RWOG-CN7UAH

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE January 18, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE January 20, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 94

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No sanitizer noted at sushi bar sanitizer bucket. 2) Wiping cloths stored directly on counter. Corrective Action(s): 1) Sanitizer must be available at all times. New solution made at time of inspection. 2) Wiping cloths must be stored in sanitizer when not in use. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handwashing station in the front had sharpening stone and spoon in basin. 2) Handwashing station in the back had frying pan in basin. Corrective Action(s): 1+2) CORRECTION ORDER ISSUED - Handwashing stations must be used for handwashing ONLY. This is a repeat violation. This is your final warning before the issuance of a Violation Ticket. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed to remove old gloves and put on new gloves without handwashing step in between. Corrective Action(s): Hands must be washed every time they are soiled, or when you change gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Eggs stored on top shelf of two door glass cooler again. This is a repeat violation. 2) Staff put leg up into cooler to keep door open. 3) Food containers (for sushi rice) placed directly on the floor Corrective Action(s): 1) Do not store eggs on the top shelf in case of breakage. 2) Do not put dirty shoes in the cooler. 3) Do not place any food containers directly on the floor; the floor will contaminate the bottom of the container and will, in turn, contaminate food prep surfaces when placed on top. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen noodles being thawed at room temperature. Corrective Action(s): Foods must be thawed under cold running water or in the cooler. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Tempura and non-sushi rice not time stamped. Staff are unsure of time of production. Corrective Action(s): All foods must be time stamped, and thrown away at the end of the 2 hold. This is a repeat violation. If this occurs again, all these foods must be hot held at 60C or hotter. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted: - by broken panel for undercounter cooler - shelving by cooler panel Corrective Action(s): Clean and sanitize areas noted, and any areas that are dirty. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Cardboard observed on the grill in back kitchen. 2) Duct tape used to "fix" panel in front of cooler unit at sushi bar Corrective Action(s): 1+2) All surfaces must be smooth, waterproof and easy to clean. Violation Score: 15

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm in back dishwashing area - dishwasher reached 74C at final rinse cycle - ensure that sushi machine (Suzumo) is washed and sanitized as per manufacturer's instructions - rice scoop stored in ice water - FOODSAFE requirements met - back screen door closed at time of inspection - pest report reviewed - no food packaging observed in bathroom - staff noted that the guacamole, taco ingredients and corn tortillas are for staff lunch and not for the Gaya Sushi menu ** Major improvement is needed regarding food safety. If non-compliance continues, the menu will be reduced to a level this kitchen is able to safely manage ** Temperatures: - drinks cooler:3C - sushi cooler (left/right): 3C/4C - under counter coolers (sushi bar): 4C - upright cooler (by front): 4C - sashimi freezer: -16C - glass door cooler: 4C - prep cooler: 2C - upright freezer (by cookline): -5C - upright freezer: -15C - miso soup: >60C - hot held rice: >60C - tempura hot held at 65C at front sushi bar Report not signed due to COVID-19 protocols. Report printed and reviewed with general manager.