INSPECTION REPORT Health Protection 246204

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE May 8, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Richard Park		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sushi bar cooler to the side of the cashier at above 4 deg. C, Inari probed to be 8 deg. C and cream cheese probed to be 7 deg. C 2. Cooked chicken probed at prep cooler at 7 deg. C Correction: 1. Move the food items to the front sushi bar cooler, ensure any items kept in the cooler at above 4 deg. C to be used up in 2 hrs time, otherwise discard the food items, 2. Decrease temperature setting for preparation cooler, ensure food items such as chicken is kept at below 4 deg. C Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping towels observed to be in sanitizer bucket that have no sanitizer, (measured at 0 ppm chlorine,) murky water observed. Correctoin: Replace the sanitizer solution in the bucket periodically to ensure the chlorine concentration is maintained at 100 ppm Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at plate level. Air bubbles in the hose observed. Correction: Dishwasher primed during inspection, chlorine measured at 50 ppm afterward. Ensure dishwasher's sanitizer concentration is monitored and recorded periodically. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station next to dishwasher oberved to lack handsoap and paper towel. Correction: Ensure handwash stations is adeqautely stocked with paper towel, handsoap and hot/cold water to ensure staff can wash their hands Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Dispensers for dry goods observed to be submerged in dry goods (e.g. flour), with handle contacting the goods. Date To Be Corrected By: 1 week 2. Raw meat observed to be placed next to seaweed salad in freezer (both packaged in plastic) Date To Be Corrected By: 1 week 3. Bowls containing tofu and seaweed observed to be stacked in undercounter cooler in kitchen area, bottom of bowl touching the food. Date To Be Corrected By: 1 week Correction: Ensure dispensers are placed oustide of dry goods containers or have the handle not in contact with the dry goods. 2. Place raw meat below ready-to-eat food or vegetables to prevent contamination 3. Separate the bowls in the cooler so they are not stacked Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Flies observed in kitchen area Correction: maintain sanitary conditions Date To Be Corrected By: 1 week Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build-up observed on side of stove. Grease build up and debris observed in the corners fo the cooking area, reach in freeer's handles observed to be powdery. Correction: Clean up the area with build-up. Maintain sanitary condition. Date To Be Corrected By: 1 week Corrective Action(s):

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

Comments

This inspection done by an EHO student. Comments: Sushi bar area: -mini cooler at 0 deg. C -undercounter cooler at 3 deg. C Kitchen area: -Beverage cooler at 3 deg. C -Preparation cooler at 4 deg. C (bottom), ensure food is kept below insert line -Double door freezer at -15 deg. C -Undercounter cooler at 4 deg. C -Chest freezer at -20 deg. C -Single door freezer at -13 deg. C -Bleach sanitizer spray bottle at 200 ppm, labelled as bleach -Test strips available on site -Miso soup hot held at 73 deg. C, rice at 73 deg. C, teriyaki beef at 68 deg. C and teriyaki sauce at 70 deg. C -Ice machine maintained, scoop stored outside Overall-Pest records up to date, monthly service by professional company -Temperature record available (April 2019 missing) -Handwashing station beside above noted stocked with handsoap, paper towel and hot/cold water.