Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-DDRTBL
PREMISES NAME
Kawawa Japanese Restaurant		Tel: (604) 435-8577
Fax: (604) 435-9292
PREMISES ADDRESS
E15 - 4700 Kingsway
Burnaby, BC V5H 4M1		INSPECTION DATE
February 10, 2025		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 = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Soiled knife placed on kitchen wall magnetic strip.
Corrective Action(s): Ensure food utensils are cleaned and sanitized after use.

Knife strip is for storage of sanitized knives only.

Staff cleaned knives and strip during inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Walk-in cooler door - food debris build-up on exterior.
Corrective Action(s): Clean door surface to remove all residue.
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 74 C achieved.
Walk-in Cooler 4 C
Walk- in Freezer -15 C
Servery station:
Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers
Left 2 door undercounter cooler 4 C, Middle 2 door undercounter cooler 1 C, Right 1 door undercounter cooler 0 C, 1 door upright cooler 3 C
Rice warmer 89 C, rice spatula stored on ice
Miso soup warmer 75 / 70 C, Tempura sauce warmer 63 C
Kitchen:
Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers.
Right 10 drawer undercounter cooler 0 C, Left 4 door undercounter cooler 1 C
Chest freezer - turned off, emptied for defrosting, Counter top food warmer 69 - 89 C, Oyster hot holding 60 - 80 C, Tempura hot holding 70 - 72 C
Chicken breasts on grill 69 - 89 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 0 C, right top cooler 0 C
Left undercounter cooler 0 C, left top cooler 0 C, back undercounter cooler 2 C
Storage room:
2 door upright cooler 3 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 3 C, prep cooler 2 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 -1 C, 2 door prep cooler 2 C
soup 90 C, counter top warmer 86 C, rice warmer 87 C
Ceiling vents cleaned since previous inspection.