INSPECTION REPORT Health Protection JFEN-BRXUQM

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE July 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JFEN-BRSSYZ of Jul-23-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Cooking utensils stored in a container on the floor underneath the prep cooler. 2) Prep counter in kitchen had food / debris / dirt under working mat. Correction: Utensils and prep counter need to be washed and sanitized and maintained in a sanitary condition at all times. Do not store food equipment on the ground underneath sinks. Code 402 noted on Routine inspection # JFEN-BRSSYZ of Jul-23-2020 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed em[ployees washing their hands with gloves on. Correction: Gloves are meant for single use only. Do not wash hands with gloves on. Follow best glove use practices. Reminder: clean hands are better than a dirty glove.

Comments

Cooking, cooling and storage of chicken breast has been monitored and documented. Best cooling practices have been achieved. Continue to follow your food safety plan. Cooking utensils are stored in a sanitary manner. Prep counter has been washed and sanitized. COVID-19 safety plan on-site Best handwashing and glove use practices have been reviewed with staff Sanitation of premise is satisfactory. Continue to follow your sanitation plan. Backdoor is closed at time of inspection. Continue to monitor premise for any new droppings.