INSPECTION REPORT Health Protection JSAS-D2MUBG

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 20, 2024	TIME SPENT 3 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 27, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sushi station / ramen station: wiping rags in use with dilute bleach sanitizer solution combined with using sanitizer spray bottles filled with 200 ppm Quaternary Ammonia sanitizer solution. Combining different chemical products on food equipment may result in formation of harmful chemical byproducts. Corrective Action(s): Utilize the same sanitizer product for both wiping rag reservoirs and spray bottles in a consistent manner to avoid inadvertent chemical mixing. That is use dilute bleach sanitizer solution (100 ppm chlorine) for both wiping rags and sanitizer spray bottles OR use Quaternary Ammonia (200 ppm) for both wiping rags and sanitizer spray bottles. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Sushi station - staff observed attempting to wash dishware / food utensils within the same sink currently used to wash sliced vegetables. Corrective Action(s): Sliced vegetables discarded. All soiled dishware and utensils are to be sent to dishwasher for cleaning and sanitizing after use. Do not use chemical cleaning / sanitizing products around open,exposed food items to avoid chemical contamination of food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following locations: - floor along wall and bottom shelf (under counter tops) between ice machine and chest freezer in back kitchen. - along back portion of soup burner unit Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cooking line (left end) sink station - faucet has detached from counter top. Corrective Action(s): Resecure faucet to counter top mount. 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. Dilute bleach sanitizer (100 ppm chlorine) prepared throughout premise for wiping rag storage. High temperature sanitizing dishwasher 77 C achieved. Walk-in Cooler 3 C Walk- in Freezer -8 C Servery station: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers Left 2 door undercounter cooler 1 C, Middle 2 door undercounter cooler 4 C, Right 1 door undercounter cooler 1 C, 1 door upright cooler 2 C Rice warmer 82 C, rice spatula stored on ice Miso soup warmer 80 / 78 C, Tempura sauce warmer 71 C Kitchen: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Right 10 drawer undercounter cooler 0-4 C, Left 4 door undercounter cooler 2 C Rice warmer 77 C, Chest freezer -14 C, Counter top food warmer 71-84 C, Oyster hot holding 70-74 C, Tempura hot holding 75 C Chicken breasts on grill 66 C Sushi bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) sushi rice pH 4.0 - 4.5, pH test strips available for staff to test sushi rice pH Right undercounter cooler 1 C, right top cooler 0 C Left undercounter cooler 1 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 dilute bleach sanitizer (100 ppm chlorine) 1 door undercounter cooler 1 C, 5 door bar cooler 4 C, prep cooler 4 C Glass washer 12.5 ppm Iodine Ramen bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) 1 door prep cooler 2 C, 2 door prep cooler 3 C soups 77 C, pork cooking 82 C, marinade cooking 86 C, rice warmer 75 C