INSPECTION REPORT Health Protection CTIN-B5FT79

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE October 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eric Yoo		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A small insert of cooked chicken was stored at 17.8C in the cooler. All other food items were at <4C. New staff informed that she took out the chicken to reheat during lunch hour and placed it back to the cooler about 3 hours ago. Corrective Action(s): Food discarded. Take out the number of chicken teriyaki needed and reheat upon order. Do not leave the container of chicken at room temperature unattended. Keep the container of chicken inside the cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: A black garbage bag was used to store frozen tuna. Corrective Action(s): Do not use garbage bag to store food as it contains chemical that can contaminate food. Use food grade bags only. Violation Score: 3

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

Comments

No chicken was being cooled and no tempura left at room temperature at time of inspection. All food was covered and raw meats were stored on the bottom shelf of coolers. Rice scoop was stored outside of rice. No dirty dishes observed. Wet clothes were submerged in sanitizer. Server station had to change solution as they only test it in the morning. Discussed with head server that the bleach sanitizer solution must be changed throughout the day as needed; use the test strip to verify. Some fruit flies in the kitchen still but activity has reduced. Cleaning around the dishpit, counters, shelving units, backsplash, freezers and sushi bar has been completed. Mirin is store upright to avoid dripping. Lighting has been replaced in the entire kitchen so that it can facilitate the cleaning. Nothing was stored inside any of the handwashing stations. Additional paper towel dispenser was mounted by dishpit. Ceiling panel has been replaced in sushi bar area. Foodsafe certificates (2 kitchen and 1 sushi bar) have been e-mailed to Health Unit. Back door has been order to be replaced entirely but it has not arrived. Please take a photo and send it to me for review once it is installed. ***Discussed extensively chicken teriyaki procedure. Please create a Food Safety Plan for chicken teriyaki and send it to undersign for review. Once the plans are approved, please translate in Korean and ensure all staffs including new staffs understand the proper food safety procedure. Note: standing correction order is still in effect.