INSPECTION REPORT Health Protection JSAS-BLQTCA

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE February 12, 2020	TIME SPENT 4 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 19, 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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 51

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dishwashing station: - garbage can located next to clean dishware storage shelving such that dishware can be easily contaminated from items discared into waste container. Corrective Action(s): Relocate trash can away from clean dishware shelving to protect clean, sanitized dishware from contamination. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 2 knives soiled with food debris stored on kitchen magnetic knife strip. Corrective Action(s): Magnetic knife strip is to be used to only store clean, sanitized knives that are ready for use. All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink between salad / miso prep cooler and upright cooler does not have hot water supply. Hot water was turned off due to plumbing fixture leak. Corrective Action(s): Repair plumbing fixture leak. Handwashing stations must be equipped with warm water to allow for staff to follow proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Walk-in freezer is overstocked - food product stored directly on the floor. Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Manage frozen food accordingly to ensure sufficient shelf space is available to store all food inventory. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Dish pit station - back log of soiled dishware and food waste Receiving hallway - back log of recyclables, cardboard food packaging and soiled food cans. Dishwashing staff not working upon inspection. Corrective Action(s): Stock piling soiled dishware, food waste and soiled recyclables serve as a food source and attractant to pests including mice and cockroaches. Soiled dishware cannot be stockpiled. Food waste and food packaging are to be promptly removed to not serve as a food source and attractant to pest activity. Staff responsible for dishwashing and waste removal are to be available to manage cleaning and sanitizing of food equipment and waste removal during hours of operation. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris on kitchen wall magnetic knife strip. Food debris build-up inside kitchen cooking line undercounter coolers: 4 door cooler (in between shelves), 10 drawer cooler (drawer sliding mechanisms), salad / miso prep cooler (interior / door seals / inside door cover) Kitchen cooking ventilation hood - grease build-up on hood forming droplets of oil Kitchen cooking line handsink counter (left entrance side) - under side of counter and shelves build-up of grease / food debris. Sushi bar (left handsink) under side of counter and shelves build-up of food debris. Mouse droppings observed in the following locations: on floor in corners of men's and ladies' staff washrooms, on floor in corners of dry storage hallway, under shelving in janitorial room, on floor next to bar bubble tea prep cooler, and on floor next to grease trap at ramen station. Cockroaches observed at base of kitchen cooking line (right side) and on floor of ladies' staff washroom. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Repeat violation: Oversized cooking pot has been returned to the ramen station to cook soup stock that does not fit within dishwasher or dishwashing sinks available. Corrective Action(s): Remove oversized cooking pot from the premise. All food utensils and food containers must be sized accordingly to sinks / dishwasher available for dishwashing. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler (left kitchen entrance) 6 C Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 2 containers of pesticide product stored at the front bar. Corrective Action(s): Remove pesticide product. All pesticides used onsite are to be applied by professional pest control service only. 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. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 74 C achieved. Walk-in Cooler 4 C Walk- in Freezer -11 C Kitchen: Salad / miso prep cooler 3 C, 4 door undercounter cooler 2 C 10 drawer undercounter cooler 1 C, large food warmer (beef) 80-85 C small food warmer (chicken / rolls) 70-75 C, tempura warmer 63 C coke cooler 0 C, upright cooler (adjacent to coke) 4 C, chest freezer -16 C soup stock cooking 86 C, soups hot holding 82 C, 81 C Sushi bar: Handwashing facilities maintained. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) sushi rice pH 4.0-4.5 right bottom cooler 2 C, right top cooler -1 C, middle bottom cooler 0 C, middle top cooler -1 C left bottom cooler 0 C, left top cooler 1 C, back counter cooler 1 C Storage room cooler 2 C Bar: Handwashing facilities maintained. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) 1 door undercounter cooler 2 C, bar cooler 0 C, bubble tea cooler 2 C chest freezer -11 C Glasswasher 25 ppm Iodine detected. Ramen bar: Handwashing facilities maintained. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) small prep cooler 2 C, large prep cooler 2 C food warmer 67 C, rice warmer 66 C, soups 86 C, 86 C