INSPECTION REPORT Health Protection CTIN-AVXVEA

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE February 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Eric Yoo		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Boxes of oil are stored on the floor in the dining area storage space. Corrective Action(s): Please ensure all food are 6 inches off the floor as discussed. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rat droppings noted behind compressor of sushi bar undercounter cooler. Photos taken. Staff informed that they have cleaned that area so the droppings must be new. Corrective Action(s): Please remove droppings and monitor pest activity regularly by cleaning floors daily and watch for signs (e.g. chewing marks, holes, rodent droppings etc.) around the restaurant. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up behind deep fryer is still present. Corrective Action(s): Please thoroughly clean and sanitze the noted area. Pull out the prep tables and deep fryer for proper deep clean. Violation Score: 3

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

Comments

Kitchen handwash station is unblocked, paper towel dispenser at sushi bar handwash station is repaired. No food being thawed or cooled at time of inspection. Tempura and tempura batter both stored in cooler. Prep cooler handle and hinge are repaired. Microwaveable containers are used now instead of the mayonnaise container noted previously. Mice droppings removed behind white standup freezer. No staff belongings found in the kitchen. Staff room is decluttered. Ice machine is cleaned. Floor tile replaced under handwash sinks in sushi bar and under ice machine. Styrofoam drawer removed and knives are placed on metal trays. Duct tape removed from floor drain. Hole under two compartment sinks and around piping beneath both sushi bar handwashing sinks, and wall in back door have been sealed. Additional wooden board is added to the bottom of the screen door. Feb 7, 2018 Lower Mainland service report reviewed onsite. 100ppm bleach sanitizer in labelled spray bottles and in buckets for wet wiping clothes available. Temperature logs are in place, refrigeration units are labelled in number to distinguish between units. -->Ensure to add thermometer in the cooler across from cooking area.