INSPECTION REPORT Health Protection LKIM-CQFS5S

PREMISES NAME Sushi Bar Kilala		Tel: (604) 298-4749 Fax:
PREMISES ADDRESS 4749 Hastings St Burnaby, BC V5C 2K8		INSPECTION DATE March 31, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Junichi Nakane		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some rodent droppings observed along West wall of facility including behind chest freezers, along lower shelf of storage unit and behind closet. . Corrective Action(s): Determine points of entry and/or nesting sites at facility. Seal any holes. Use non-chewable materials such as metal or wood. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings located on floor and on lower shelf of dry storage area. . Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company and follow recommendations. Have traps set. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Proper thawing techniques observed - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection and tight fitting - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection