INSPECTION REPORT Health Protection RWOG-C3ZU9C

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE June 15, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE June 22, 2021
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 = 58

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Sashimi and other potentially hazardous ingredients in older sushi bar cooler measured approximately 9C 2) Cut and prepared vegetables stored at room temperature. Corrective Action(s): 1) Move all potentially hazardous foods from this cooler to a working cooler. For dinner rush tonight ONLY, sashimi may be placed in this cooler for up to 2 hours. Food must be discarded at the end of the 2 hours and not returned to the working coolers. Use the under counter sushi coolers. 2) Cut and prepared vegetables are considered potentially hazardous foods and must be refrigerated. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Back sanitizer bucket measured 0ppm chlorine. Corrective Action(s): Sanitizer must measure 100-200ppm chlorine. Ensure new solution is made daily and changed out if cloudy. New solution made at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Employee observed to wash sushi knives in front hand sink. Corrective Action(s): Designate one of the two handsinks in the front as a hand sink and the other for equipment. Hand sinks are for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Pot of sauce was outside the facility, resting on top of a metal oil barrel. Corrective Action(s): Food must not be stored or prepared outside. Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Boxes of imitation crab meat stored at room temperature to thaw. Temperature of crab meat 4C. Corrective Action(s): Food must be thawed either: a) in the cooler overnight b) under cold running water Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door open at time of inspection; no screen door in place. Corrective Action(s): Operator stated that a screen door will be installed in near future. Door must be closed until screen door can be installed to prevent pest entry. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Gaskets on front under counter sushi coolers are broken. Corrective Action(s): Replace gaskets to ensure temperature can be maintained. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Older sushi bar cooler measured 9C. Corrective Action(s): Replace or repair cooler so that it is able to maintain 4C. Violation Score: 9

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm in front sushi bar area - ensure that sushi machine (Suzumo) is washed and sanitized as per manufacturer's instructions - forward a copy of latest pest report to the undersigned - rice pH 4.0 - operator states that fish is frozen to acceptable sashimi standards by their supplier - rice scoop stored in ice water Temperatures: - drinks cooler: 3C - sushi cooler (new unit closer to cashier): 3C - sushi cooler (older unit): - under counter coolers (sushi bar): 3C - upright cooler (by front): 4C - sashimi freezer: -15C - glass door cooler: 3C - prep cooler: 2C - upright freezer (by cookline): -17C - upright freezer: -16C - miso soup: 61C - hot held rice: >60C - chicken: 67C Discussed COVID-19 protocol: - >200ppm chlorine solution used for high touch surfaces - masks worn by all staff - ensure seating is at least 2m apart, measure from back of chair or provide barriers - large fan noted in hallway - ensure that fan does not blow air from one person to another Report not signed due to COVID-19 protocol. Report printed on-site for operator.