INSPECTION REPORT Health Protection JSAS-BEUSMA

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 8, 2019	TIME SPENT 4.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 15, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 44

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large ramen prep cooler - food inserts with sliced pork tenderloin overfilled, 7 C Corrective Action(s): To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Ensure food inserts are not overfilled to allow cooler to maintain product at 4 C Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked tempura prawns placed in food warmer that hasn't been turned on. Rice cooker in kitchen containing rice from previous day. Beef and beef gravy 45 C in food warmer. Corrective Action(s): To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Ensure food warmers are operating at 60 C before placing hot foods inside. Discard leftover rice. Cooked rice is to be discarded at closing each evening. Discard beef and gravy sauce. Food items in kitchen cooking line are to be cooked and hot held as per Food Safety Plan. Leftover product at closing is to be discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Dishwasher staff wearing black gloves for soiled dishware unloading sanitized dishware from dishwasher. 2 food items stored in opened metal cans in walk-in cooler. Bowls, ladel and funnel stored inside sauce food containers in walk-in cooler. Walk-in freezer overstocked - food on the floor and numerous products stacked upon each other in a disorderly manner. Corrective Action(s): Ensure staff are wearing orange clean dish gloves when unloading dishwasher. Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container. Ensure food utensils are cleaned and sanitized after use. Do not store utensils inside food products. Do not use bowls to dispense foods, use utensils with handles to minimize hand food contact. Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Manage inventory in walk-in freezer to allow food inventory to stored in an organised manner. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rails for sliding doors of cabinets between sushi bar and kitchen and steel shelves above miso soup warmers are soiled with dead cockroaches and cockroach feces residue. Trace mouse droppings observed in corner of back storage room, behind staff door from customer washrooms, under back dry storage bulk bins, under shelf in dry storage room and corners around Coke cooler. Debris build-up on floor along wall under miso soup warmer counter. At time of inspection, dishwasher staff had not begun work allowing a surplus of soiled dishware and janitorial waste to build-up. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine) after cleaning. Dishwasher staff to begin shifts earlier in the day or provide additional staff to assist in premise morning cleaning duties. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Over sized ramen broth cooking pot does not fit within dishwashing sinks available. Corrective Action(s): Discontinue use and remove large ramen cooking pot. Pots must be sized accordingly to sinks or dishwasher. Sinks must be able to fit entirely within sinks and be submerged. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right undercounter cooler 7 C (sushi bar) Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder. Violation Score: 3

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

Comments

Handwashing facilities maintained. Professional pest control service in place. Pest control conducted a mass trapping procedure August 1. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 78 C achieved. Walk-in Cooler 3 C Walk- in Freezer -9 C Kitchen: Left undercounter cooler 2 C, Right prep cooler drawers -2 C Left and right miso soups on burners 78 / 78 C Soup stock cooking 82 C Rice warmer 62 C Coke cooler -2 C, RIght upright cooler -1 C Corner upright cooler 2 C, Salad prep cooler 4 C, Sauce warmer 63 C chest freezer -19 C Storage room 2 door upright cooler 4 C Sushi bar: right top cooler 1 C, middle right top cooler 0 C, middle left top cooler 4 C, left top cooler 0 C middle undercounter cooler 1 C, left undercounter cooler 0 C, back undercounter cooler 3 C Handwashing facilities maintained. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Ramen bar: Handwashing facilities maintained. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Small prep cooler 0 C, Large prep cooler 1 C rice warmer 68 C, food warmer 80 C Bar: Handwashing facilities maintained. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) Chest freezer -16 C, Small undercounter cooler 2 C Bar cooler 1 C, dessert cooler 4 C Glasswasher 25 ppm Iodine detected.