INSPECTION REPORT Health Protection SSZO-CRETH8

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE May 1, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE May 29, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No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 = 64

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods are observed storing at room temperature. No time tracking is in place. Food temperatures are measured to be 12.8oC (imitation crab); 13.8oC (cut cucumber); 12.2oC (sliced cucumber); and 15.4oC (chopped green onion). Manager indicated foods are usually left out during rush hour and place back in coolers after rush. Corrective Action(s): 1. Potentially hazardous foods must be kept cold (under 4oC) or time tracked if stored at room temperature. 2. Once whole vegetables (ie. green onion, cucumber, avocado) are cut or processed, it becomes potentially hazardous foods and must be kept cold. Foods discarded. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer is made in facility at time of visit. Bleach sanitizer is made during visit. Corrective Action(s): Bleach sanitizer MUST be available at all times during operation. Violation Score: 25

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Products (ie. pop cans, boxes of products, food buckets, oil) are observed storing on ground. Corrective Action(s): Food products must be stored at least 6 inches above ground. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Wall around dishwashing sinks is missing baseboard, creating gaps where pests can shelter. Corrective Action(s): Add baseboard back. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: While general sanitation is satisfactory, cleaning is required in below mentioned areas. Corrective Action(s): Clean: -->floor in sushi prep area -->each shelf in sushi prep area -->wall behind chest freezer -->floor behind chest freezer -->floor next to 2-door sliding cooler -->deep fryer (bottom compartment) -->floor under 2-door prep cooler -->floor under shelving rack by back door -->floor leading to mop sink -->floor under dishwashing sinks Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard is used as mats or liners on shelves. Corrective Action(s): All surfaces must be durable, easily cleaned, and impervious to moisture. Remove cardboard. Violation Score: 3

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

Comments

Health permit is posted Kitchen: 2-door sliding cooler:4.0oC 2-door prep cooler: 3.5oC 1-door stand up freezer x 2: -13oC and -17.8oC Chest freezer: -14oC Sushi pH at 4.5 Sushi bar: Undercounter 2-door cooler: 2.2oC Sushi display cooler (left): -4.8oC Sushi display cooler (right): 3.2oC Soup: 78oC Rice: 71oC Beverage cooler: 3.6oC Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Note: 1. There are areas that cannot be checked for pest due to the amount of items blocking proper view (ie. under dishwashing sink, and mop sink area). These will be checked at follow-up inspection. 2. Temperature log should be maintained as per food safety plan. 3. Obvious storage issue is noted in facility. There is insufficient space to store all products in facility and delivery is already happening everyday. In addition, the facility has 5 consecutive high hazard ratings (including this report). Facility is currently offering a total of 141 menu items (appetizer, noodles, roll sushi, temaki, nigiri sushi, tempura, rice bowl, hot plate, and sashimi). Facility must reduce menu by 30%. A total of 100 menu items can only be offered. Updated menu will be discussed at next follow-up inspection. Further enforcement may be considered if facility continues to receive high hazard ratings for unannounced routine inspections.