INSPECTION REPORT Health Protection JSAS-CHLTK8

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688-3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE August 24, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Ruocun Huang (Richard)		NEXT INSPECTION DATE August 31, 2022
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 = 53

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bucket of raw beef on counter 18 C. bean sprouts 45 C bowl cut vegetables 23 C Corrective Action(s): 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 in a cooler at 4 C or colder, unless needed for immediate preparation. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 trays cooked tempura 22 - 25 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Provide additional food warmer to maintain cooked tempura at 60 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher is not consistently reaching 71 C during sanitizing cycle. Vegetable peelers stored with visible food debris on surfaces. Wiping rags in use without any detectable sanitizer residual. Sanitizer containers are covered with lids, not in use. Corrective Action(s): High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C at dish level. Service technician attended premise during inspection and completed repairs. Dishwasher now able to achieve sanitizing temperatures above 71 C consistently. All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. 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

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen floor - grease and food debris collecting under food equipment and behind chest freezer Kitchen walls - covered with dust build-up Cooking line ventilation hood - grease drops forming around rim of hood 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: walk-in cooler 5 - 6 C Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 9

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

Comments

Handwashing facilities maintained throughout premise - warm water supply, stocked liquid soap and papertowel dispensers Professional pest control service in place. Prep cooler 4 C, miso soup stove 62 C, udon soup stove 68 C, teriyaki sauce 61 C beef hot holding unit 70 C, chicken on grill 63 C upright freezer (kitchen) -8 C, upright freezer (sushi) -13 C rice warmer 61 C, servery rice warmer 66 C sushi prep cooler 3 C, top display cooler 4 C miso soup warmer 61 C, chest freezer storage -13 C, beverage cooler 2 C hallway chest freezer -9 C, storage room chest freezer - 11 C, sushi rice pH 4.0 - 4.5