INSPECTION REPORT Health Protection RWOG-CDMU44

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE April 19, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE April 27, 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: High (≥30) Total Score = 100

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Teriyaki beef in container measured 21C. Staff stated that they had placed it in the cooler at around 11:00; the temperature was taken at around 14:45. 2) Rolls of sushi, cut avocado, cut cucumber out at room temperature. Temperature measured aroud 7-10C. Corrective Action(s): 1) Foods must be cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less. Discard the beef. 2) Store all these foods in the cooler until needed. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both sinks at sushi bar had food debris or equpiment in the basin. Corrective Action(s): Designate one sink as the handsink. This sink must be used for handwashing and handwashing only. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to wash gloved hands. Corrective Action(s): Do not wash gloves. Gloves must be changed every time hands are to be washed - between tasks and when they are soiled. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Fish was being thawed in the mop sink. Staff stated that mop water was disposed of in sewer grate outside of facility. 2) Raw salmon for staff meals stored next to sashimi fish for customers. Corrective Action(s): 1) Mop sinks are for mop water only. Do not dispose of mop water in sewer grate. Follow all City of Burnaby bylaws. 2) Do not store raw meats next to any foods ready for consumption. Staff moved raw fish at time of inspection. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Frozen squid thawed in stagnant water. Corrective Action(s): Food must always be defrosted under cold running water or in the cooler overnight. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Newspaper observed in deep frying area. Corrective Action(s): Do not use newspaper to line food contact surfaces as it cannot be adequately cleaned. Violation Score: 9

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm in front sushi bar area and back kitchen area - dishwasher reached 77C at final rinse cycle - ensure that sushi machine (Suzumo) is washed and sanitized as per manufacturer's instructions - rice scoop stored in ice water - FOODSAFE requirements met - back screen door closed at time of inspection Note: Food delivery has just been taken; ensure that all foods are put away promptly in coolers/freezers. ** Food handling practices need improvement or menu may be reduced. Many of the violations are repeat violations.** Temperatures: - drinks cooler: 2C - sushi cooler (left/right): 2/3C - under counter coolers (sushi bar): 4C - upright cooler (by front): 2C - sashimi freezer: -18C - glass door cooler: 2-4C throughout - prep cooler: 2C - upright freezer (by cookline): -17C - upright freezer: -16C - miso soup: 67C - hot held rice: >60C - tempura in toaster oven: 65C Report not signed due to COVID-19 protocol. Report printed on-site for operator.