INSPECTION REPORT Health Protection KLIU-CH4SHU

PREMISES NAME Kikka At Whole Foods Burnaby		Tel: (604) 205-5032 Fax:
PREMISES ADDRESS 4420 Lougheed Hwy Burnaby, BC V5C 3Z3		INSPECTION DATE August 8, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Aaron Ashlim		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required in the following areas: > 1 rodent dropping noted in the corner behind the prep cooler and sushi rice storage. > Food debris noted under the prep cooler and prep table/shelving rack against the back wall. Corrective Action(s): Remove rodent dropping. Clean food debris and sanitize this area as per your sanitation plan. > Maintaining a high level of sanitation will help to prevent pests. Date to be corrected by: August 12, 2022. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site at the time of inspection did not have FOODSAFE or equivalent training. Corrective Action(s): When the team leader or manager is not on site, there must be at least ONE other staff member on site who has food safety training. > Please ensure scheduling is reorganized or encourage staff to enrol in FOODSAFE training in order to meet the above requirement. Date to be corrected by: 1 month. Violation Score: 1

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

Comments

Routine Temperature controls: > Prep cooler: 0C (insert level), -1C (undercounter level) > Walk-in cooler (shared with prepared foods): 3C > Walk-in freezer (shared with prepared foods and bakery): -19C > Rice warmer: 78C General: > Handsink is supplied with hot+cold water, liquid soap and paper towels. > 200ppm QUATS sanitizer available. > Sushi rice pH for white rice and brown rice are both 4.0. pH is tested for each new batch. > Leftover sushi rice at the end of the day is discarded. > Food storage is satisfactory - food is covered and labelled. > Designated dry storage shelving in back area. > Health permit is posted. No signature required due to COVID protocols. Report printed and reviewed with associate store team leader on site.