INSPECTION REPORT Health Protection DNGG-ANRUX4

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE June 28, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Moon Ku Kang		NEXT INSPECTION DATE June 29, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 83

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: - Chicken in prep cooler insert: 6.3 deg C Corrective Action(s): - Discard chicken immediately. No time tracking of when chicken was cooked and placed in cooler. - Cold potentially hazardous foods must be stored at or below 4 deg C. [Correction Date: Immediately] Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Large pot of miso soup stored under 2-burner gas stove: 32 deg C to 38 deg C Corrective Action(s): - Discard soup immediately. [Correction Date: Immediately] - Hot potentially hazardous soups must be stored at or above 60 deg C. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Dishwasher: 68.0 to 68.9 deg C at dish surface. Minimum WASH and FINAL RINSE temperatures not achieved as per unit specifications. - Wiping cloths not stored in sanitizer. Corrective Action(s): - Repair and/ adjust dishwasher. WASH and FINAL RINSE temperatures must be achieved as per unit specifications. Minimum 71 deg C required at the dish surface (thermolabel, min/ max thermometer). - All food service must be served using single use disposable containers (take-out containers only). All beverages must be served in singe use disposable cups. All utensils must be singe use and disposed after each use. - Manual dishwashing and sanitizing procedures reviewed with staff. All food equipment must be manually washed and sanitized. - Store wiping cloths in 100-200 ppm chlorine bleach sanitizer. (100-200 ppm chlorine bleach sanitizer = 1 tsp bleach + 1 L water) [Correction Date: Immediately] CORRECTION ORDER ISSUED. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Poor handwashing and glove use practices noted. Food handler rubbed nose and did not remove gloves. Another food handler was observed using gloves to wash pots and then used the same gloves to handle meat. Corrective Action(s): - Gloves do not replace handwashing. Gloves must be changed every time they become contaminated and/ or when changing tasks. - Hands must be washed each time they become contaminated and before handling any food. - Review proper handwashing procedures with staff. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - 3 large trays of cut and washed spinach stored stacked on one another on the ground. - Bean sprouts stored beside uncovered raw beef inside cooler. - Washed rice stored under drainboard. - Kitchen back wide open. Corrective Action(s): - Do not stack uncovered containers of food on top of each other. Do not store food directly on the ground. - Store raw meats separately and away from produce and ready-to-eat foods. - Do not store food under drainboards, plumbing fixtures, or in any other area where food may become contaminated. - Keep kitchen back door closed at all times or install a screen door. [Correction Date: June 28, 2017] Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food, dirt, and grime accumulation noted on shelving under sushi bar shelving where food containers are stored. - Food, dirt, and grime accumulation noted under kitchen equipment. - Newspapers/ papertowels/ cardboard used to line some surfaces. Corrective Action(s): - Clean above mentioned areas. - Do not use newspapers/ papertowels/ cardboard to line surfaces. All surfaces must be smooth, non-absorbent, and easily cleanable. [Correction Date: July 5, 2017] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 1. Kitchen Prep Cooler and Inserts: 8 to 10 deg C 2. Dishwasher is not operating properly. 3. Kitchen handsink papertowel dispenser is not operating properly. Corrective Action(s): 1. Repair and/ or adjust unit. Cooler must maintain temperature at or below 4 deg C. 2. Repair and/ or adjust dishwasher. Unit must operate as per manufacturer's specifications. 3. Repair and/ or replace kitchen handsink papertowel dispenser. [Correction Date: Immediately] Note: Unit temperature was adjusted at time of inspection, temperature decreased to 4 deg C by the end of inspection. Internal temperature of food 4 to 5 deg C was not discarded. Violation Score: 15

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

Comments

- Handsinks supplied with liquid soap, papertowels, hot and cold water. - Temperatures of coolers and freezers are satisfactory unless otherwise mentioned. - Hot Holding temperatures are satisfactory unless otherwise mentioned. **CORRECTION ORDER ISSUED. **Many violations noted today have been noted in previous inspections. Failure to maintain a high level of safe food handling and sanitation will result in further enforcement actions and/ or a menu or seat reduction.