INSPECTION REPORT Health Protection CTIN-AZ9U9M

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE May 30, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Eric Yoo		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

No cold potentially hazardous food left out at room temperature at time of inspection. *Remind staff not to over stock the food in the open face of undercounter cooler. Teriyaki beef was stored over stove top and measured at 84C. Reminder that 60C minimum is required, if this is too hot to handle. Nothing stored in the handwashing stations. Raw meats stored on the bottom shelves of coolers. No ants observed at time of inspection; a few fruit flies noted in the kitchen. Recycling bottles and used styrofoam boxes are removed. Floor cleaning in sushi bar, main kitchen area is improved. Staff room was decluttered. -->Shelving units still need to be cleaned. Remove aluminum foil on shelf over cooking stove. Food was elevated in dry storage area in dining room. Undercounter cooler has been repaired and is equipped with thermometer; reading was 2C. Microwave has been secured. Staff personal belongings including toothbrush and paste has been removed. New test strips available to test dishwasher. Kitchen manager took Foodsafe in Korean on May 26 and has the temporary certificate available. One other staff also took Foodsafe class. --> Please e-mail the temporary foodsafe certificates to Health Unit.