INSPECTION REPORT Health Protection JSAS-BMBT2U

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688 3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE March 2, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Ruocun Huang		NEXT INSPECTION DATE March 09, 2020
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of cooked beef placed in walk-in cooler while still hot. Corrective Action(s): Cooked foods are to be rapidly cooled using an ice bath prior to placing in the cooler. Operator placed cooked beef container in ice during inspection. Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken in plastic container on kitchen counter, temp 20 C. Corrective Action(s): Product 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: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One sanitizer container in back kitchen area, not conveniently accessable to all kitchen staff to use throughout kitchen. Corrective Action(s): Provide additional sanitizer containers by food prep sink next to walk-in cooler and kitchen prep cooler to ensure all foodhandlers have access to sanitizer to store their wiping rags. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water supply 32 C at faucets throughout kitchen. Corrective Action(s): Repair / adjust hot water tank to ensure kitchen facilities have continuous supply of adequate hot water to allow for proper handwashing and cleaning purposes. Hot water supply should be maintained at 45 C or hotter. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handwashing facilities maintained. Premise sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) - multiple stations at sushi bar and servery. High temperature sanitizing dishwasher 77 C achieved. Walk-in Cooler 4 C Rice warmer 60 C, rice cooker 65 C Kitchen upright freezer -16 C, udon broth hot holding 67 C miso soup cooking 83 C, noodle bath 85 C, udon broth cooking 71 C grilled chicken hot holding 62 C, grilled beef hot holding 60 C kitchen prep cooler 4 C, sushi top prep cooler 0 C, sushi bottom prep cooler 1 C, sushi upright freezer -20 C miso soup hot holding 68 C, rice warmer 61 C, chest freezer (staff area) -22 C chest freezer (storage room) -15 C, chest freezer (hallway) -15 C, beverage cooler 2 C