INSPECTION REPORT Health Protection CTIN-AYTUUA

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE May 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Eric Yoo		NEXT INSPECTION DATE May 30, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 35

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): An insert of imitation crab used as topping on rice bowl was left on the counter, food was measured to b 19C. Corrective Action(s): Imitation crab discarded. Keep cold potentially hazardous food at 4C or colder. Staff informed that they usually leave it in the cooler but this insert was left unattended. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Teriyaki beef stored in metal insert and left on the stove was measured to be 55.4C. Staff informed that they cook the beef and leave it on top of a stove to keep it warm. Corrective Action(s): Minimum hot holding temperature is 60C. Reheat the beef so it reaches 74C then hot hold at 60C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Wire whisk was left in the kitchen handwashing station. Corrective Action(s): Do not store anything inside handwashing station, it must be accessible at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed sushi chef went to the back of the kitchen to brush teeth and then resumed to food prep without handwashing. Corrective Action(s): Keep all personal belongings in designated staff room and always wash hands with soap, water and then dry with paper towel before resuming to food handling. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed several inserts of raw meats (beef and chicken) stored in the upright cooler, on top of ready to eat food. Corrective Action(s): Directed staff to reorganize the cooler so that raw meats are stored on the bottom shelf of the cooler to prevent contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies and house flies noted in the kitchen, predominately near the back area around prep sinks and center of food prep area. Ants noted to be crawling by the back door. Rat droppings not found at time of inspection and no obvious signs of mice activity. Corrective Action(s): Increase cleaning as per direction on code 306. Remove recycling bottles (pop and alcohol) more frequently and ensure the floor is properly cleaned and sanitized after so that no sugar substance is left on the ground. Provide pest control reports from last 3 months. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted in serveral areas and the restaurant requires a deep clean in all shelves, behind equipment and flooring. Specifically, behind freezers, under and behind coolers, under sinks, on all food prep counters and flooring from kitchen to hot water tank room, to staff washroom and dry storage space. Corrective Action(s): Deep clean all noted areas and sanitize by follow up inspection. Violation Score: 9

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

Comments

General: Handwashing stations: soap, paper towel, hot & cold running water available Undercounter coolers: <4C Standup cooler: <4C Freezers: -11 to -14C *Sushi bar undercounter cooler was being repaired at time of inspection - ensure that temperature drops to below 4C prior to placing food inside Miso soup: 75C Rice: 74C Dishwasher (low temp): 100ppm chlorine at plate level, records are up to date *obtain proper test strip with color reference Bleach sanitizer at 100ppm in the kitchen, sushi bar and serving area Ice machine kept in sanitary condition, scoop stored outside of ice machine *Microwave in kitchen needs to be adjusted as it is wobbly Discussed about Foodsafe expiry in July, please visit foodsafe.ca for more info. ->Ensure all thermometers installed are accurate and working.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AYTUUA
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment