INSPECTION REPORT Health Protection SSZO-CVTUUV

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE September 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE October 17, 2023
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 = 48

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Sauces (ie. mayo based, tonkatsu sauce, etc) at back kitchen and front sushi preparation area are stored in squeeze bottles at room temperature. 2. A bag of bean sprouts are observed at room temperature. Corrective Action(s): Potentially hazardous foods must be stored in coolers at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cooked rice is stored in a portable "cooler" meant for personal use. Cooked rice is measured to be 35.8oC. 2. Miso soup is observed in a pot on a stock burner which is not turned on. Temperature of miso soup is noted at 41.8oC. Staff indicated miso soup is made in the morning, then a portion is placed inside a hot holding unit, and the rest stays in the pot and staff would heat up the soup on and off throughout the day. 3. A container of salmon skin is observed sitting on top of table top appliance at front sushi area. Staff cooks salmon skin in back ktichen in the morning and salmon skin maintains at room temperature until customer orders. Once an order is in, staff would torch the salmon skin. Temeprature of salmon skin is measured at 44.5oC. Corrective Action(s): All potentially hazardous foods, must stay hot over 60oC at all times. Foods cannot be staying at room temeprature until they are finished. Foods discarded. Additional equipment may be required to keep foods hot, OR just make enough for one batch, OR remove from menu. Violation Score: 25

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Many products are stored on the ground - oil, bucket of sauce, pop, other food products. It is obvious facility does not have enough space at the back for products. Mop bucket is kept outside due to space issue. Food delivery is supposedly everyday. Corrective Action(s): All products must be stored at least 6 inches above ground. Everything for this operation must stay inside the facility. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease and/or dust observed requiring cleaning: -->ventilation exhaust filters -->floor under cooking line (by the wall) -->floor around mop sink -->floor where products are stored on ground -->ceiling vents near ventilation exhaust system Corrective Action(s): Clean the above mentioned areas. Violation Score: 9

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

Comments

Health permit is posted Kitchen: 2-door prep cooler: 2.6oC 2-door sliding cooler: 2.6oC Single door stand up freezer: -16.8oC Chest freezer: -12.8oC Rice in cooker: 75.6oC Cooked rice in cooker: 67.5oC Front: Sushi display coolers: 0.4oC (left) and 1.3oC (right) Undercounter 2-door cooler: 3.6oC Stand up cooler: 4.0oC Beverage cooler: 1.8oC Rice: 65.1oC Soup: 69.6oC Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per themolabel Bleach sanitizer is present at the back kitchen, and at least 100ppm chlorine is detected Unused cloth towels observed storing in bleach sanitizer Note: 1. Do not overstack food and/or food containers in prep cooler at back. 2. An additional single door prep cooler for chicken station is recommended. 3. Temperature log has implemented, with two checks daily and staff signs for lunch and dinner. Actual temperature of each cooler should be recorded, not just a signature. **This is the 6th consecutive routine inspection for this facility receiving a high hazard rating. Menu is reduced 30% since last routine inspection; however, facility is still requiring significant improvement. A meeting must be scheduled with operator and/or manager at the office to discuss facility. A further menu reduction will be required and discussed at the meeting.