INSPECTION REPORT Health Protection DSOG-CFA377

PREMISES NAME Gokudo Shabu Shabu		Tel: (604) 438-5598 Fax:
PREMISES ADDRESS 5 - 4250 Kingsway Burnaby, BC V5H 4T7		INSPECTION DATE June 10, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tueng TE Edmond Chen		NEXT INSPECTION DATE June 17, 2022
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: Moderate (16-29) Total Score = 30

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Raw eggs stored at room temperature. - Garlic in oil stored at room temperature. - Prepared vegetables stored at room temperature. - Cooked pumpkin stored at room temperature. Corrective Action(s): Store all perishable food items inside the cooler at 4C. Other option is time tracking using time stamps and max 4hrs. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Cooked meat stored inside the warmer at 44C. Corrective Action(s): Reheat to 71C and keep hot foods at > or = 60C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1.) Main handwashing station near the front of restaurant blocked with multiple buckets. There was cooking equipment inside the sink. No paper towels inside the paper towel dispenser at this handwashing station. 2.) Handwashing station in the middle being used for food preparation (ie thawing prawns/scollops inside the designated handwashing sink). Corrective Action(s): 1.) Move the buckets away from the handwashing station. This handwashing station must be made easily accessible by staff. Refill the paper towel dispenser. Paper towels must be available at all times to properly dry hands after washing. 2.) Move the thawing food to the designated food prep sink. This sink is designated as handwashing station and meant for handwashing only. Please note: All staff must wash their hands thoroughly prior to food preparation. Glove use does not substitute handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 7

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: The annual permit fee has not been paid for March 2022-March 2023. Current decal has expired. Corrective Action(s): The annual permit fee must be paid in order to operate the restaurant. Please contact the billing department at 604 918-7507. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: Box of raw cabbage stored directly on the floor near the dishpit. Corrective Action(s): Store the box on shelving rack or on prep table. Do not store directly on the floor. Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature log for coolers/freezers. This is part of the Food Safety Plan. Corrective Action(s): Immediately begin daily temperature log for all coolers/freezers. This will be verified during the next follow up inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease in hard to reach areas: - underneath the dishwasher - floors inside the walk in cooler - underneath sinks - behind prep/upright coolers Corrective Action(s): Clean the areas noted above. Deep cleaning is required prior to the follow up inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelves inside the upright cooler in the cooking line lined with saran wrap. The staff stated that this is done to keep shelves clean. Corrective Action(s): Remove the saran wrap. This may prevent adequate circulation of cool air. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 1.) Spray bottle labeled as "Alcohol and QUAT based sanitizer" measured 0ppm QUAT. Tested using QUAT test strip. The staff stated this chemical sanitizer was being used to sanitize tables in the dining area. 2.) Surface sanitizer stored in unlabeled spray bottle. Corrective Action(s): 1.) Discontinue using this sanitizer. Use the quat based sanitizer from the back of the kitchen and ensure that sanitizer is measured at 200ppm QUAT concentration. 2.) Label all spray bottles as "sanitizer". Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Missing working thermometer inside the upright cooler in the cooking line. Corrective Action(s): Provide a working thermometer inside this cooler. Violation Score: 1

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

Comments

- High temperature dishwasher achieved 71.9C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 200ppm QUAT sanitizer. Ensure that each food station has access to surface sanitizer to frequently sanitize food contact surfaces. Any QUAT based sanitizer may be used as sanitizer for both food contact surfaces and hard surfaces. - Dry storage area has adequate space and wire racks. - No signs of pest activity. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - All coolers (prep, upright, walk in) at < or = 4C - Walk in cooler needs better organization and do not store too much food. This may prevent adequate circulation of cool air. - Upright freezers at < or = -18C. Do not store too much food inside. This may prevent adequate circulation of cool air. - Rice cooker measured at 66C - Thermometers available in all other refrigeration units. Report not signed due to COVID-19. Report printed and reviewed with staff on-site.