INSPECTION REPORT Health Protection JSAS-C6DSJ7

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688-3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE August 30, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ruocun Huang (Richard)		NEXT INSPECTION DATE 6 Months
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 = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher max temperature 63 C Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C. Technician serviced dishwasher during inspection and re-established proper function. Sanitizing cycle achieved 75 C Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Utensil storage shelves lined with pieces of cardboard. Rice spatula stored in container of stagnant water. Corrective Action(s): Remove cardboard pieces from shelving as they cannot be cleaned and can easily contaminate food utensils stored in contact with them. Ensure rice spatula when in use is stored in an ice filled container or stored dry. Violation Score: 3

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

Comments

Handwashing facilities maintained throughout premise - warm water, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Walk-in Cooler 3 C kitchen prep cooler 4 C, upright freezer -9 C, chest freezer -11 C beef hot holding 66 C, miso cooking 83 C, udon broth 74 C, teriyaki sauce 63 C sushi upright freezer -11 C, sushi undercounter cooler 1 C, sushi top prep cooler -1 C chest freezer -20 C, miso soup warmer 77 C, rice warmer 69 C hallway chest freezer -12 C, drink cooler 3 C, storage room chest freezer -16 C