INSPECTION REPORT Health Protection JSAS-C8UUTG

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 17, 2021	TIME SPENT 3.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 24, 2021
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: High (≥30) Total Score = 72

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kitchen - steak stored on counter by grill 11 C - 2 bins of mixed vegetables stored in sink across from stove 11-16 C Ramen station - several packages of pork in 2 comp sink 15 - 17 C - cut vegetables and sauce mixes stored on counter top 21 - 23 C - bag of fresh, soft noodles 16 C Corrective Action(s): All products discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Kitchen: soup on burner 33 C (stove turned off) Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Kitchen - 6 soiled rags on counter tops with no detectable sanitizer residual. Sanitizer reservoirs had been prepared (100 ppm chlorine), but kitchen line cook was not using sanitizer. - unpackaged tinfoil cups stored in bin with janitorial gloves Ramen bar - frying pans and cooking pot lids stored on top of grease trap. - cutting boards stored in damaged cabinet below handsink among wood debris fragments Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Ramen bar - cooking pot stored in handsink Corrective Action(s): Do not store food equipment in the handsink. Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food inventory stored on the floor - in walk-in freezer, walk-in cooler and dry storage room. Raw meat stored next to fresh bean sprouts in walk-in cooler. Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen - microwave (interior covered food debris), 4 door undercounter cooler (interior door seals have debris and bottom of cooler water ponding on bottom shelf), 10 door undercounter cooler (food debris build-up around all drawer sliding frames and water / mold build around compressor) Storage room - 2 door cooler (food build-up of interior) Mouse droppings observed: kitchen - floor corners under cooking line equipment, under soup warmer counter, under shelving in dishwashing station Sushi bar - floor around right cooler compressor Back storage room - under shelving Electrical room - around transformer Large dry storage room - under shelving in corners 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: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi bar - middle undercounter cooler offline (not in use) Ramen bar - handsink faucet, hot water tap damaged Dishwashing station - 6 plastic trays and 1 dishwashing rack heavily worn and chipped. Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Repair ramen handsink faucet. Discard all chipped, cracked plastic trays and dishwashing rack. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen cooking line, bar and ramen station - areas are poorly lit. Corrective Action(s): Replace burnt out and flickering lights. Violation Score: 1

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

Comments

Professional pest control service in place. Dilute bleach sanitizer (100 ppm chlorine) prepared throughout premise. High temperature sanitizing dishwasher 77 C achieved. Walk-in Cooler 4 C Walk- in Freezer -10 C Kitchen: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Salad / miso prep cooler 4 C, 4 door undercounter cooler 4 C 10 drawer undercounter cooler 0 C, large food warmer (beef / sauces) 77 - 80 C tempura warmer 61 C, miso soup warmer 70 C, corner 1 door upright cooler 1 C coke cooler 0 C, upright cooler (adjacent to coke) 4 C, chest freezer -17 C soup stock 69 C, soups hot holding 68 - 70 C, rice warmer 71 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 right bottom cooler 3 C, right top cooler - off, not in use left bottom cooler 0 C, left top cooler -2 C, back undercounter cooler 3 C Storage room: 2 door upright cooler 2 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 2 C, bar cooler 0 C, bubble tea cooler 2 C chest freezer -14 C Glasswasher 25 ppm Iodine detected. Ramen bar: Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) small prep cooler 0 C, large prep cooler 3 C food warmer 67 C, rice warmer 65 C, soups 82 C, 92 C