INSPECTION REPORT Health Protection JSAS-CNTTQ7

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE February 7, 2023	TIME SPENT 3 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 14, 2023
INSPECTION TYPE Routine
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: High (≥30) Total Score = 30

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ramen prep cooler food contents 10 - 12 C Corrective Action(s): Product discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Ramen station: 3 cloth rags on counters with no detectable sanitizer residual. Corrective Action(s): 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). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Servery station handsink - papertowel dispenser is not fixed to surface to allow proper function Sushi bar - right handsink papertowel dispenser - wire running across handle does not allow for proper function Ramen - handsink obstructed with a cooking pot Corrective Action(s): Secure or replace servery papertowel dispenser to allow for convenient handwashing. Relocate wire around papertowel dispenser at sushi station to allow for proper function. Staff removed pot from handsink. Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Sushi bar - staff using container of stagnant water to wet fingers when assembling sushi items. Stagnant water can allow for rapid growth of bacteria and present a contamination risk to food. Ramen bar - staff had cell phone left on food cutting board. - staff personal items (backpack and jacket stored with food items) Corrective Action(s): Water container removed. Staff are to use fresh running water from the tap to wet their fingers to avoid food contamination. Do not store staff personal items together with food or on food equipment. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Trace mouse droppings behind and around back chest freezer. Corrective Action(s): Clean affected area. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in freezer - door has ice build-up preventing door from fully closing. Cooking line: counter tempura tray under heating lamp 45 C Ramen bar - large 2 compartment sink has plumbing leak. Ramen 2 door undercounter cooler 10-12 C, back air vents completely iced over preventing any air flow. Corrective Action(s): Remove ice from freezer door to allow it to fully close. Provide hot holding device for cooked tempura that can maintain food at 60 C or hotter. Repair sink plumbing leak. Repair / adjust cooler unit to maintain food at 4 C or colder. Violation Score: 9

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

Comments

Premise sanitation is satisfactory. Professional pest control service in place. Dilute bleach sanitizer (100 ppm chlorine) prepared throughout premise. High temperature sanitizing dishwasher 74 C achieved. Walk-in Cooler 2 C Walk- in Freezer -8 C Servery station: Left 2 door undercounter cooler 2 C, Middle 2 door undercounter cooler 1 C, Right 1 door undercounter cooler 0 C, 1 door upright cooler 3 C Rice warmer 62 C, scoop stored on ice Miso soup warmer 77 / 74 C, Tempura sauce warmer 60 C Kitchen: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Right 10 drawer undercounter cooler 1 C, Left 4 door undercounter cooler 0 C Rice warmer 77 C, Chest freezer -9 C, Counter top food warmer 70 C Sushi bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) sushi rice pH 4.0 - 4.5, pH test strips available for staff to test sushi rice pH Right undercounter cooler 0 C, right top cooler 0 C Left undercounter cooler 1 C, left top cooler 1 C, back undercounter cooler 2 C Storage room: 2 door upright cooler 2 C Bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) 1 door undercounter cooler 1 C, 5 door bar cooler 0 C, prep cooler 2 C chest freezer -10 C Glass washer 25 ppm Iodine, test kit provided, available for use Ramen bar: Handwashing facilities maintained - warm water supply, stocked liquid soap and papertowel dispensers. 1 door prep cooler 3 C, soups 75 C, 72 C, rice warmer 66 C