INSPECTION REPORT Health Protection JSAS-BXUUEC

PREMISES NAME Kiku Sushi Japanese Restaurant		Tel: (778) 688 3968 Fax:
PREMISES ADDRESS 4986 Kingsway Burnaby, BC V5H 2E2		INSPECTION DATE February 2, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ruocun Huang		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling panels in kitchen recently replaced - porous nonwashable tiles used. Corrective Action(s): Replace recently installed ceiling tiles with nonporous washable ceiling panels suited for kitchen evironment. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BXEUQD of Jan-19-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Chlorine sanitizer solutions extremely high throughout kitchen. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). 1000 ppm chlorine (disinfectant) is to be used for high touch surfaces as a COVID-19 safety protocol, do not use this solution on food equipment as potentially harmful chemical residual may remain.

Comments

Hot holding: Udon soup stock 77 C, teriyaki sauce 73 C chicken breasts and shredded beef for teriyaki - cooked as needed and hot held Wiping rags stored in 100 ppm chlorine sanitizer solution Raw meats stored safely below ready to eat food items. Cooking ventilation canopy has been professionally cleaned. Note: ensure cleaning is conducted frequently to remove any grease droplet formation Kitchen floor has been cleaned. Damaged floor tiles next to walk-in cooler have been replaced. Kitchen prep cooler has been serviced, temp 4 C Cabinet below right sushi handsink has been repaired - water damaged materials removed and replaced. Reviewed safe glove use procedure - Following handwashing staff may wear new, clean disposable gloves as an additional barrier. Gloves are to be removed and discarded after contamination. Note: Discussed with Operator - Large batch volumes of teriyaki sauce will be assembled and stored under refrigeration then cooked as needed and hot held until served. COVID-19 Safety Protocols: - COVID-19 Safety Plan template available, updated with custom procedures for staff to follow - List of high touch surfaces and schedule for frequent disinfection identified - Proper mask use protocol signage in place for staff - Health screening system in place for staff