INSPECTION REPORT Health Protection CTIN-BC8T34

PREMISES NAME Sushi Giwa		Tel: (604) 336-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE May 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Richard Park		NEXT INSPECTION DATE June 06, 2019
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food stored in the prep cooler is reading 7 to 8C. Corrective Action(s): Operator mentioned that temperature was much lower in the morning but the ambient temperature is raised to 7.5C in the afternoon and so this cooler needs to be serviced if temperature cannot drop down to 4C after adjustment. Relocate food to stand up cooler if it cannot keep food at 4C in an hour. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Food prep cooler ambient temperature is at 7.5C. Corrective Action(s): Please adjust cooler so it can maintain at <4C or request for service. Complete asap. Violation Score: 3

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

Comments

Sushi bar cooler was reading at 2C today. Cooler doors are still not replaced. ->Please get proper sushi bar coolers as this has been requested since last inspection in March. Complete by next follow up inspection. Cooked chicken has just been cooked and are being cooled in the cooler at 17C. Wiping towels are stored in the sanitizer measured at 100ppm in all stations. Soap dispenser is broken in the kitchen handsink. ->Operator will fix the dispenser and purchase a small stand up soap dispenser for the time being. Dishwasher was measured at 100ppm chlorine at plate level today, records are being taken. ->Dispensers for dry goods still needs to be changed so that handle does not touch food and bowls are not used. Raw meats are stored on the bottom of coolers. Bowls of tofu and green onions for miso soup (in take out containers) will be portioned to order. Toppings will be stored in cooler. Regular bowls of tofu and green onions do not touch the food and shall be stacked. ->Cleaning has not been completed up to standard, please redo this for next follow up inspection.