Fraser Health Authority



INSPECTION REPORT
Health Protection
JSAS-AWMVRP
PREMISES NAME
Kawawa Japanese Restaurant
Tel: (604) 435-8577
Fax: (604) 435-9292
PREMISES ADDRESS
E15 - 4700 Kingsway
Burnaby, BC V5H 4M1
INSPECTION DATE
March 7, 2018
TIME SPENT
3.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
March 14, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
No
No
Sanitation Plan [s. 24]
No
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 72
Critical Hazards: Total Number: 4
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): multiple cooked food items placed directly into coolers while hot in large volume plastic containers.
no temperature monitoring of cooling rates for hot foods.
Corrective Action(s): Products discarded.
Cooling process is to be limited.
Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
Violation Score: 15

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): miso soup stock 45 C - stove burner off
Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
Burner turned on to reheat food.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Soiled wiping rags left on counters throughout premise without any detectable sanitizer residual.
Knives, tongs, vegetable peelers throughout premise stored with visible food debris.
Kitchen magnetic knife strip covered with food debris.
sushi bar - small tongs, peelers stored covered with dried food.
kitchen food utensil drawer - full of soiled food utensils and filled with build up of food debris.
Staff observed washing dishware in food prep sink without the use of detergent and sanitizer.
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).
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.
Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes or apply surface sanitizer solution, 4)allow surface or item to air dry before next use.
All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment.
Violation Score: 15

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation: Multiple staff observed washing their hands with just water or with wiping rags.
Corrective Action(s): Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)
Food handlers are to wash their hands with warm water and liquid soap and afterwards dry their hands with single use towels.
Violation Score: 5

Non-Critical Hazards: Total Number: 6
209 - Food not protected from contamination [s. 12(a)]
Observation: bowls used to dispense food from sauce containers.
ice scoop stored in soiled bin
raw chicken stored above cooked ready to eat food items in walkin cooler.
Corrective Action(s): Utensils with handles are to be used to dispense food to minimize hand food contact.
ice scoop is to be stored in a clean, sanitary location.
Raw meats and eggs are to be stored below and away from contacting potentially ready to eat food items.
Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
Violation Score: 9

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: Food Safety Plan not available onsite.
Corrective Action(s): Food Safety Plan is to be made available onsite for review.
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Pest control corrective actions on recent inspection advice have not been followed up.
Corrective Action(s): Pest proofing premise, improvements in sanitation and changes in business practice identified by pest control technician must be acted upon in a timely manner.
All outstanding pest control measures to be completed.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Premise sanitation is poor.
The following areas observed in poor sanitary condition; kitchen cooler units, shelves, utensil drawers, walkin cooler(shelves, compressor, walls) walkin freezer (shelves, compressor, food containers covered with ice formation) sushi bar - floor, corners, walls, shelves, cooler interiors and handles.
Noodle bar - floor, corners, walls.
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) after cleaning.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: large prep cooler 10 drawers - not in use, unit offline.
kitchen right end upright cooler 6 C
salad prep cooler 7 C
sushi back wall undercounter cooler 6 C
bar large undercounter cooler 6 C
left sushi handsink - faucet is unfixed.
Corrective Action(s): Repair / adjust cooler unit to maintain 4 C or colder.
Repair / replace sushi left handsink faucet.
Violation Score: 9

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: No sanitation plan onsite for review.
Corrective Action(s): Sanitation Plan is to be available onsite at all times.
Violation Score: 1

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 73 C achieved.
Walk-in Cooler 4 C, Walk- in Freezer -14 C, triple insert warmer 65 C, oven hot holding 82 C
chest freezer - 19 C, kitchen rice warmer 60 C, soup warmer 61-66 C, miso soup 61 C
front right sushi cooler 4 C, middle sushi cooler 2 C, left sushi cooler 2 C
left top sushi cooler 3 C, right top sushi cooler 2 C
storage room cooler 2 C, bar small cooler 3 C, bar chest freezer - 12 C
bar glasswasher 12.5 ppm Iodine
front rice warmer 73 C, noodle prep cooler 4 C, chopped pork 72 C
dumplings 94 C, noodle soup stocks 90 C, 90 C, 92 C, 94 C