Fraser Health Authority



INSPECTION REPORT
Health Protection
251875
PREMISES NAME
Kawawa Japanese Restaurant		Tel: (604) 435-8577
Fax: (604) 435-9292
PREMISES ADDRESS
E15 - 4700 Kingsway
Burnaby, BC V5H 4M1		INSPECTION DATE
April 15, 2021		TIME SPENT
4 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
April 22, 2021
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 3
201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION):
Container of chicken fat in 2 door cooler in dry storage room was spoiled. Visible mould.
*Corrective action: discarded chicken fat. Make sure stored foods are monitored for spoilage.

Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
Sanitizer bucket by right side sushi prep station had 0ppm chlorine bleach solution (as per test strips).
*Corrective action: discard 0ppm solution and refil with new bleach solution.
- Note: new solution mixed onsite measured 200ppm chlorine as per test strips.

Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
2 handsinks in main kitchen were blocked by kitchenware (whisk, pot, sponges).
*Corrective action: remove items from handsinks. Do not use handsinks to wash or clean kitchenware. Reserve handsinks for handwashing only.
Corrective Action(s):

Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
(1) Inserts storing food in right side undercounter prep cooler by main cook station not covered.
(2) Tub of sauce in prep cooler by ramen bar not covered.
(3) Container of raw meats was stored above a box of cut pumpkin in walk-in cooler.
*Corrective action: ensure all stored food in prep coolers are covered or wrapped to protect from contamination. Raw meats must always be stored below ready to eat foods and vegetables.


Corrective Action(s):
Violation Score:

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation:
Signs of pest activity noted in the following areas:
1) Door frame to dry storage room covered in cockroach feces.
2) Door frame, tiles, and walls in mens staff washroom are heavily soiled with cockroach feces.
3) Mouse droppings and chewed up seat cushions in booths against back wall.
*Corrective actions: thorough cleaning using bleach solution must occur in the noted areas. Ensure cracks and crevices are properly sealed to prevent the entry and harbouring of pests.
Date To Be Corrected By: Immediately

Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Poor sanitation noted in the following areas:
1) Food splatter on ceiling outside of staff washrooms
2) Grease and oil buildup between deep fryer, flat griddle and stove top.
3) Shelving units in dry storage room are sticky to touch.
*Corrective actions: thoroughly clean and sanitize the above noted areas. Ensure all hard to reach spaces are not over looked.
Date To Be Corrected By: 1 day
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION):
Spray bottles containing bleach solution located by front bar area were missing labels.
*Corrective action: ensure spray bottles are labelled to clearly identify the contents within.
Corrective Action(s):
Violation Score:

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

This inspection done by an EHO student.

- Walk-in cooler: 2 deg.C
- Walk-in freezer: -15 deg.C
- Undercounter prep cooler (left side): 3 deg.C
- Undercounter prep cooler (right side): 4 deg.C
- Pull out drawer cooler: 2 deg.C
- True stand up fridge: 3 deg.C
- True stand up fridge #2: 0 deg.C
- Attinsen stand up fridge: 4 deg.C
- Small chest freezer: -15 deg.C
- Sushi bar - left side prep cooler: 4 deg.C
- right side prep cooler: 4 deg.C
- back prep cooler: 1 deg.C
- 2 door cooler in dry storage: 4 - 5 deg.C
- Beverage coolers: 0 - 2 deg.C
- Small prep cooler 4 deg.C
- Mini fridge: 3 deg.C
- Desserts chest freezer: -17 deg.C
- Ramen bar - large prep cooler: 0 - 1 deg.C
- small prep cooler: 4 deg.C (undercounter). 6 deg.C (insert)
- Ground meat insert probed 2.9 deg.C
- All handwashing facilities supplied with hot and cold water, liquid soap and paper towels.
- high temperature dishwasher reached a final rinse temperature of 75.1 deg.C at the plate as per probe thermometer.
- Glassware washer reached 26ppm iodine as per test strips.
- Bleach solution in sanitizer buckets measured 200ppm chlorine as per test strips (except for above noted violation).
- Sushi rice pH indicated 4.0 - 4.5 as per pH test strips.
- Ice machine kept cleaned and scoop stored out of the machine.
- Overall storage of food items and dry goods is satisfactory. Items are 15cm or more off the floor.
- General sanitation is satisfactory (except in the above noted areas).
- Pest control comes on site every 2 weeks. Traps noted throughout the premise.
- Food safety plan and sanitation plan provided.
- Staff on site have valid FoodSafe lvl 1 certification.

* 1 large prep cooler in kitchen, middle prep cooler in sushi bar and smaller ice machine by drinks counter were not in use during inspection.

COVID-19 Protocols
- Currently no dine-in as per March 31, 2021 public health order.
- Floor markings in place for flow of customers
- Plexiglass barrier by front cashier
- Handsanitizer for customers
- High touch surfaces are being disinfected using 1000ppm bleach solution
- Staff all wear masks.
- Signage posted.
- COVID-19 safety plan on-site.
**Action to be taken: close 1 urinal in mens washroom, close 1 handsink in both washrooms, no portable fans.