Fraser Health Authority



INSPECTION REPORT
Health Protection
248000
PREMISES NAME
Kawawa Japanese Restaurant		Tel: (604) 435-8577
Fax: (604) 435-9292
PREMISES ADDRESS
E15 - 4700 Kingsway
Burnaby, BC V5H 4M1		INSPECTION DATE
August 6, 2020		TIME SPENT
4 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
August 13, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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: Low (≤15) Total Score = 0
Critical Hazards: Total Number: 2
201 - Food contaminated or unfit for human consumption [s. 13]
Observation (CORRECTED DURING INSPECTION): Mold noted on lids and rims of 2 small containers of sauce in walk-in cooler.
-Mold can contaminate food and make it unfit for human consumption.
Date To Be Corrected By: Immediately
Corrective Action:
-Operator discarded both containers of food at time of inspection.
Corrective Action(s):
Violation Score:

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: Iodine test kit used on premises expired in 2016.
Label indicates "Exp 2-15-16."
-Operator used test kit on glasswasher during inspection.
-Test strip did not adeqautely change color and water in tube became fizzy.
Date To Be Corrected By: 1 week

Corrective Action:
-Purchase new iodine test kit for glass diswasher that is within expiry date.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Handle of line cooler in ramen area is broken. It is currently being held down by tape.
-Taped surfaces are not smooth, easily cleanable, and washable.
Date To Be Corrected By: 1 week

Corrective action:
-Repair handle of line cooler.
-Operator called technician to repair handle at time of inspection.

"Employees only" room which contains food in dry storage and a cold storage unit is dim.
-Two light bulbs on ceiling noted to be burnt or not in use.
-Adequate lighting is needed to enhance cleaning and monitoring of pests.
Date To Be Corrected By: 1 week

Corrective Action:
-Replace/repair light bulbs in noted room.
Corrective Action(s):

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

This inspection done by an EHO student.

Comments:

Back Kitchen Prep Area:
-4-door undercounter cooler: 2.9 deg. C
-10-door undercounter cooler: 4 deg. C
-line-cooler (front wall): 3 deg. C
-stand-up cooler (right-hand side): -0.1 deg. C
-Coca-cola stand-up cooler: -1 deg. C
*Storing dishes and sauces.
-Danby chest freezer: -24 deg. C
-"General #13" walk-in cooler: 3 deg. C
-"General #30" walk-in freezer; -23 deg. C
-Atkinson stand-up cooler: 3 deg. C

-No hot-holding observed at time of inspection.
-Ventilation hood over cooking area is clean
*NOTE: Next service date denoted as May 22, 2020.
-Food is organized in cold storage.
Raw meats stored under ready-to-eat foods.
-Hi-temp dishwasher measured 73.5 deg. C at plate surface.
-Dry storage room is clean. Foods are covered and stored off the ground.


Sushi Area:
-Undercounter coolers (front side):
-left: 3 deg. C
-center: 3 deg. C
-right: 2 deg. C
-Undercounter cooler (back side): 4 deg. C
-Ice machine is clean and ice scoop is stored outside of unit.
-pH of sushi rice: 4.0-4.5
*Ensure pH test strips on site have instructions to determine corresponding color change to pH value.


Bar Area:
-Cooler unit in back room: 3 deg. C
-5-door undercounter cooler: -3 deg. C
-Cooler unit beside ice machine: 3 deg. C
-Chest freezer: -18 deg. C

-Ice machine is clean and ice scoop stored outside of unit.
-Bar glasswasher measured 12.5ppm iodine.


Ramen Area:
-Line cooler (front side): -2 deg. C
-Rice in rice cooker unit: 84 deg. C
-Undercounter cooler (back side): 1 deg. C
-Ventilation hood over cooking area is clean.
*NOTE: Next service date denotes as May 22, 2020.


General Comments:
-E-series stand-up cooler (in "Employee's only: room):4 deg. C
-Hand sinks in each kitchen area have hot/cold running water, liquid soap, and paper towels.
-No signs of pest activity. Operator notes pest control company comes in once per week.
-Washrooms for customers and staff are clean and have adequately equipped hand washing stations.
-Bleach sanitizer spray bottles and wiping cloth buckets available in each kitchen area. Concentration measured at 200ppm using test strips.
-Operator provided valid FoodSafe certifications of workers
-Operator demonstrated adequate knowledge of manual dishwashing for larger items in 2-compartment sink. Sink plugs are available.
-Overall sanitation of premises is satisfactory.


COVID-19 Comments:
.
*COVID-19 Safety Plan is required by August 13, 2020

-Following COVID-19 control measures discussed with operator:
-Handwashing protocols.
-Mask protocols
-Organizing worker's schedules
-List of high-touch surfaces on site
-Disinfection schedule for high-touch surfaces.
-Disinfectants to be used on high-touch surfaces.
-Develop system for seating customers and maintaining 2m physical distancing in seating area.
-Disinfection protocol for menus.
-Develop system to collect and maintain contact information of customers for contact tracing.
-Implement directional flow throughout premises for customer and staff to follow and maintain 2m physical distancing.