INSPECTION REPORT Health Protection CTIN-BGAU3S

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE September 23, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Richard Park		NEXT INSPECTION DATE September 26, 2019
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Bleach sanitizers available in all stations at 100ppm Miso stored by rice steamer has been lifted off the floor Each take out container is filled with tofu and seaweed and covered with a lid before stacking up. No concerns. Lid obtained for bulk salt. Measuring cup is used to obtain salt. No scoop stored inside salt. Old droppings removed in corner under sushi bar. Additional soap dispenser added at sushi bar handwashing station. Back door closed at time of inspection. Smoking area has been relocated to end of alley. Discussed that 6m requirement to air intake is regulated by TEO. Extra wooden and styrofoam containers removed from hallway. Bulk food storage in the dining area has been reorganized so food is stored off the ground. Two door reach in freezer has been reverted back to the original layout so that both reach in freezers are side by side instead of one being perpendicular to the other. Screen has been added under the exhaust fan to allow for the door to be opened during business hours. ->remove garbage bag Exhaust hood and kitchen ceiling has been cleaned. Multiple areas of grease and food debris build up were still identified to manager (e.g. kitchen floors, around deep fryer, cracked tile where oil was pooling, strainer basket fallen behind, avocado seed fallen behind etc.) ->deep clean the areas identified using methods demonstrated to operator, remove aluminum foil lining as cleaning cannot be done properly; verify that cleaning is indeed completed by follow up inspection ***further noncompliance to this violation shall result in issuance of Correction Order Chicken cooling log template still unchanged. ->please update and start utilizing new template where time taken is referring to how long chicken was cooked for (add minutes to unit)