INSPECTION REPORT Health Protection 253178

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 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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): No corrections entered

Comments

Follow-up inspection to routine inspection report # 253183 conducted: - Pork chashu is now supplied by an approved source. Invoice was provided at the time of inspection. The fully cooked chashu comes in a frozen package. It s kept in a walk-in freezer and taken out, and thaw in a cooler. Then thawed chashu is sliced by chashu slicer and kept back in a cooler. Prepared chashu slices measured 4°C at the time of inspection. - Broken cooler has been fixed and measured 1.7°C at the time of inspection. All foods inside measured 4°C or below. - One meat topping is kept in a cooler and heated with a microwave everytime order is received. The other meat topping is reheated with a microwave and kept in a hot-holding unit. It measured 61°C at the time of inspection. NOTE: - make sure to reheat to 74°C and above before hot holding AND frequently check with a thermometer to maintain 60°C and above - All Wet cloths kept in sanitizer buckets with 100-200ppm chlorine solution - Raw chicken in the salad bar cooler is not stored on top of tofu now. - Sushi rice machine is sanitized every 4 hours. - Food containers in cooler near the salad bar are all covered. - All food items in walk-in freezer are stored off the floor - Door sweep is repaired and back door is kept closed - Mouse droppings noted in the corners of the dry storage room cleaned up - Grease build-ups noted underneath the equipment in the kitchen cleaned up.