INSPECTION REPORT Health Protection CTIN-B4ZTPA

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE September 27, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Eric Yoo		NEXT INSPECTION DATE October 11, 2018
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 = 46

Critical Hazards: Total Number: 6

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two full inserts of cooked chicken thighs were measured at 36.8 and 46.7C. Staff member informed that they cooked about an hour ago and left the chicken on tray to cool down for 20 minutes before transferring into cooler. Asked staff to demonstrate how they cool down food. Chickens are placed single layer on to metal pan lined with aluminum foil. Thermometer is not used. Corrective Action(s): Cool food from 60C to 20C in 2 hours and 20C to 4C in 4 hours. No need to line the metal trays, leave the chicken out for maximum 2 hours, use a thermometer to verify temperature and transfer food into cooler to complete the cooling. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container full of cooked tempura was informed to be fried 10 minutes ago but was measured at 25C. No take out order being made at time of inspection and no dining guests. Repeat. Corrective Action(s): Tempuras discarded. Do not make extra batches and leave it at room temperature after lunch rush. Make fried food to order between rush hours as discussed before. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A stack of dishes in the sushi bar were observed to have food debris on them. Corrective Action(s): Directed staff to rewash all dirty dishes. Ensure dishware are properly washed before putting them away, or if the dishware become contaminated, they are washed right away. Keep dishware in a sanitary condition. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wet wiping clothes are left on the counter in kitchen. One spray bottle in sushi bar and bucket in the pickup area measured 0ppm chlorine. Corrective Action(s): Keep wet wiping clothes in 100ppm bleach sanitizer between uses in kitchen and waitress station. Staff refreshed the solution onsite. Ensure to use the right solution. Label the detergent bottle in the dishpit (clear bottle). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A bowl was placed in handsink beside deep fryer. Repeat. Corrective Action(s): Do not use handwash stations to clean equipment. This sink is designated to wash hands only. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed female staff wearing green gloves to handle chicken walk to the sink to wash hands with gloves on. Corrective Action(s): Directed staff to remove and discard gloves, wash hands with soap and dry with paper towels. Do not wear gloves and wash hands. If you are washing hands, you should remove gloves first. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Observed several inserts of food uncovered and stored in the cooler. Two inserts of raw meats were placed on top of cooked noodles in the fridge. Repeat. Rice scoop was stored inside large rice pot of ready to eat sushi rice. Corrective Action(s): Always cover food when not in use and keep raw meats on the bottom shelf of coolers. Store scoops outside of food to prevent food contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies and drain flies observed in kitchen, predominately around dishpit but some around sushi bar as well. Corrective Action(s): Please put more effort in cleaning in order to deter pest. May require floor drain service to reduce fly issue. Rinse alcohol bottles and soda cans before collecting for recycling, take out recycling items more frequently. Seal mirin cap after use. Refer to comments for 306. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Several areas require proper cleaning, specifically dishpit (all counters, under and on shelves, walls, backsplash, floor etc.), handwashing station in sushi bar. Lettuce and food debris were found in undercounter cooler across double door freezer. Chest freezer storing frozen fish requires cleaning. Corrective Action(s): Please do a deep cleaning of all noted areas. Remove food debris, splashes, properly sanitize the surface and air dry to minimize fly activity. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen lighting is dim. Corrective Action(s): Replace worn out lights to improve lighting. Violation Score: 1

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

Comments

Handsinks: soap, paper towel, hot & cold running water available Coolers: <4C Freezers: -12C Miso soups: 72C Rice: 67C Teriyaki beef and sauce: 63 to 68C Sushi bar: <4C Beer cooler: 4C Dishwasher (low temp): 50ppm chlorine at plate --> mount a paper towel stand at two compartment sink to facilitate proper hand drying Test strips available Ice machine kept in sanitary condition, scoop stored outside Orkin is now servicing pest, Sept report reviewed onsite *please tighten door gap for back door to reduce fly entry; fly lamp also installed around dishpit area *Manager onsite has Foodsafe, please send a copy of foodsafe certificates from sushi bar and kitchen to Health Unit. Please review temperature requirements and how probe thermometers work with all staffs onsite. **CORRECTION ORDER ISSUED to repeated infractions.