INSPECTION REPORT Health Protection JSAS-AX5QTK

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688 3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE March 23, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ruocun Huang		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Pest control service is required to be upgraded to twice monthly until pest activity is reduced. Mouse droppings observed in both dry storage areas in corners under shelves and behind freezer units. 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) after cleaning. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: sushi station partition curtains are soiled with food debris. grease build-up around base of hot water tank in kitchen. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # JSAS-AWWTWL of Mar-16-2018 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (cooked beef in warmer 54 C cooked chicken on grill 50 C miso soup on stove 38 C tempura sauce on stove 51 C cooked noodles 31 C) Code 302 noted on Routine inspection # JSAS-AWWTWL of Mar-16-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Wiping rags left on prep. counters without sanitizer residual. 6 vegetable peelers stored with build up of food debris. Plastic strainer baskets stored with visible food debris.)

Comments

Potentially hazardous foods not needed for immediate preparation stored within cooler units. cooked beef 63 C, cooked chicken 68 C, soup 61 C, sauce 67 C water bucket removed from tempura station. miso paste relocated away from tempura station. rice scoop stored in dry clean container. sanitizer provided at all kitchen workstations 100 ppm chlorine, all rags found to have sanitizer residual when left out of container momentarily.