INSPECTION REPORT Health Protection LKIM-CKLQ3K

PREMISES NAME Sushi Giwa		Tel: (604) 235-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE October 27, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Davis Park		NEXT INSPECTION DATE October 27, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 46

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Inadequate ware washing. Facility is not routinely testing chlorine concentration of dishwasher and as a result the sanitizer has run out without the item being replaced. No back up container of sanitizer available for use on site. FACILITY ORDERED CLOSED. . Corrective Action(s): Sanitizer solution is to be purchased. Dishwasher is to run to minimum 50ppm at the plate All dishware is to be run through the dishwasher to ensure final sanitizing is achieved. . Violation Score: 25

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Ongoing rodent infestation. Rodent droppings observed today. . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Obtain services of professional pest control company. Obtain new glue boards for under dry storage area. Follow recommendations advised by Pest Control Company Technician. Obtain more adequate storage for dry storage room. Shelves not milk crates. Pest proof containers will be required for dry goods to ensure no contamination occurs. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Food debris observed under hard to reach areas such as equipment and shelves. Dry goods are not in pest proof containers. Dry storage room does not have items 15cm off floor with proper shelving that allows for ease of cleaning underneath. . Corrective Action(s): Obtain proper storage for dry storage room Obtain pest proof containers for all open bags of dry goods. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed on lower shelf in sushi area, under dishwasher and grill, under dry storage shelves, in dry storage room, in hot water tank room and one lower shelf by hand sink in kitchen. . Under counter cooler has mould on one cooler seal. Under counter cooler across from grill is mouldy, dirty and falling apart. This items requires replacement as it is held to unit with Duct tape. Replace item. . Corrective Action(s): Remove all dishes and equipment from lower shelves. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Ensure items are stored on proper shelving that allows for cleaning underneath. Ensure dry goods are stored in pest proof containers. Follow recommendations advised by Pest Control Company Technician. . Replace broken cooler seal and clean others that have mould accumulation. . Violation Score: 9

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - PLEASE USE THEM! - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper cooling methods observed for previously cooked food items – small containers portioned in cooler units of precooked food items - Items covered in cooler and freezer units to protect against contamination - Sushi rice at pH 4.2 or less - Hair restraints in use - Back door closed during inspection - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection CLOSURE ORDER ISSUED - 14. Equipment/utensils/food contact surfaces are not properly washed and sanitized [FPR s. 17(2)] ACTIONS TO BE COMPLETED FOR REOPEN - 1) Sanitizer solution for dishwasher is to be obtained 2) Dishwasher is to achieve minimum 50ppm Chlorine at the dish for sanitizing rinse. Use testing strips to determine concentration of final sanitizing rinse. 3) All dishware is to be run through dishwasher to ensure dishware has been sanitized. 4) Do not process food items until such time as all dishware has been run through the dishwasher for a sanitizing rinse. 5) Do not open facility without approval from Fraser Health Authority