INSPECTION REPORT Health Protection JSAS-BXEUQD

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688 3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE January 19, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ruocun Huang		NEXT INSPECTION DATE February 02, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Repeat violation: left over cooked chicken, beef and soup items in cooler. Corrective Action(s): As discussed during previous inspection, cooling of cooked leftovers is not permitted as a equipment such as ice machine is not available and staff have not demonstrated safe foodhandling practices. Product discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): miso soup and sauces on stove top 50 C burners turned off Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Operator reheated food items at time of inspection. Ensure burners are kept on at low setting to keep food items hot. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Chlorine sanitizer solutions extremely high throughout kitchen. 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). 1000 ppm chlorine (disinfectant) is to be used for high touch surfaces as a COVID-19 safety protocol, do not use this solution on food equipment as potentially harmful chemical residual may remain. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats stored above ready to eat food items in walk-in cooler. Corrective Action(s): 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: Cooking ventilation hood has heavy build-up of grease dripping down from hood, ceiling ducting and adjacent wall piping. Kitchen floor - food debris collecting in corners under shelving and equipment. Kitchen ceiling - grease and dust debris build-up on ceiling panels and ceiling air vents. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: kitchen prep cooler 6 C Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Cabinet surfaces have collapsed due to water damage under right sushi counter handsink. Operator has addressed water leak previously. Corrective Action(s): Replace damaged surfaces that have lost their integrity and can no longer be maintained. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Staff disposable gloves not discarded after use. Corrective Action(s): Gloves discarded. When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. High temperature sanitizing dishwasher 71 C achieved. Walk-in Cooler 2 C beef / chicken hot holding unit 70-77 C upright freezer (kitchen) -18 C, upright freezer (sushi) -17 C rice warmer 61 C, servery rice warmer 69 C left sushi cooler 2 C, right sushi cooler 1 C, top display cooler 0 C miso soup warmer 72 C, chest freezer storage -24 C, dasani cooler 0 C hallway chest freezer -10 C, storage room chest freezer - 20 C COVID-19 Safety Protocols - hand sanitizer provided at entrance - seating capacity has been reduced to allow for 2 meter physical distancing between different customer seatings - customer contact information collected for contact tracing purposes - all staff observed wearing facial masks - 1000 ppm chlorine disinfectant used to treat all high touch surfaces ACTION: Due February 2, 2021 - Develop a written COVID-19 Safety Plan https://www.worksafebc.com/en/resources/health-safety/checklist/covid-19-safety-plan?lang=en - Establish schedule for frequent disinfection of high touch surfaces - Define handwashing protocols https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-handwashing?lang=en - Define safe mask use protocols https://www.worksafebc.com/en/resources/health-safety/posters/help-prevent-spread-covid-19-how-to-use-mask?lang=en - Develop staff health screening system