INSPECTION REPORT Health Protection JSAS-BA9T5F

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE March 14, 2019	TIME SPENT 4.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 21, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 11 boxes of frozen noodles stored on floor of storage room, delivered previous day. Noodles 23 C Corrective Action(s): Product discarded. 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. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Ramen bar - sanitizer container for wiping rags 0 ppm chlorine Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Ensure sanitizer is replaced frequently to maintain 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Ramen station - food utensils stored in soiled container with screws, parts and other non-food related items. Sushi station - staff personal items such as medications stored together with food related items. - wasabi and ginger containers stored close to handsink, potentially contaminated by staff washing their hands Bar - scoop stored inside food container (frozen berries) inside chest freezer. Corrective Action(s): Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. Staff personal items and nonfood related items are to be stored separate and away from food and food utensils / equipment. Ensure food utensils are not stored inside food containers together with food indefinately and are routinely cleaned and sanitized. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings observed in the following locations: Floor / corners at kitchen entrance by coke cooler and uv fly trap, on floor along wall behind kitchen salad prep cooler, and in corner of Bar adjacent to prep cooler. 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. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 4 plastic food containers filled with food placed in kitchen oven to hot hold at 60 C Ramen bar - 2 oversized cooking pots, too large to be cleaned and santized within dishwasher / dishwashing sinks available. Corrective Action(s): Discontinue, placing food items in plastic containers within ovens or other hot holding units unless specified for that purpose. Plastics can melt and leach potentially harmful chemicals into food when heated. Remove both oversized pots. All food equipment must be sized according to dishwashing sinks to allow for proper cleaning and sanitizing. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen - left upright cooler 5 C Bar - large undercounter cooler 3-7 C Corrective Action(s): Repair / adjust cooler unist 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 throughout premise. Premise sanitation is satisfactory. Professional pest control service in place. Wiping rags in use stored in dilute bleach sanitizer (100 ppm chlorine) High temperature sanitizing dishwasher 76 C achieved. Walk-in Cooler 3 C Walk- in Freezer -14 C Sushi station: top right prep cooler 0 C bottom right prep cooler 2 C top left prep cooler 0 C bottom left prep cooler 2 C middle prep cooler -2 C back prep cooler 3 C sushi rice, prepared fresh daily pH 4.0-4.5 Kitchen: Coke cooler 3 C, salad prep cooler 3 C large (right) cooking line prep cooler 2 C left cooking line prep cooler 1 C soup stock 82 C, soup 88 C rice warmer 65 C, storage room 2 door cooler 2 C Bar: chest freezer -15 C, prep cooler 2 C mini cooler 3 C Glasswasher 25 ppm Iodine Ramen Bar: small prep cooler 3 C, rice warmer 68 C food warmer 65-71 C, roast pork 86 c dumplings 84 C, Ramen soup broth 82 c pork bone stock 89 C, pork soup 91 C pork sauce 91 C, large prep cooler 0 C