INSPECTION REPORT Health Protection JCRH-B3ETLM

PREMISES NAME Gaya Sushi		Tel: (604) 368-0086 Fax:
PREMISES ADDRESS 105 - 2900 Bainbridge Ave Burnaby, BC V5A 2S8		INSPECTION DATE August 7, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kim Byung Kuk		NEXT INSPECTION DATE August 09, 2018
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): -Potentially hazardous foods in the left countertop sushi display cooler were >4C. Internal temperature of food was as follows: Barbecued salmon skin 11.1C, Smoked salmon 12C, Toro 10.2C Corrective Action(s): -Staff were directed to discard potentially hazardous food which was above 4C. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Left countertop sushi display cooler was not maintaining potentially hazardous foods at 4C or colder. Ambient temperature inside unit was 11.9C. Corrective Action(s): -Repair cooler and do not use it until it is capable of maintaining potentially hazardous food at 4C or colder. [Correction date: 9-Aug-2018] -Right countertop unit and undercounter cooler to be used in the interim. *Manager has contacted Refrigeration Mechanic. Mechanic is scheduled to repair unit today. Manager will email service report/invoice once complete. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # JCRH-B37T3A of Jul-31-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (-Spills and soiled/soaked cardboard noted in front undercounter cooler. Food debris noted accumulating in cooler door seals. -Numerous soiled/used wiping cloths noted on food prep surfaces which have no sanitizer residual present )

Comments

-Cleaning in areas detailed in previous report has been completed. -Soiled cardboard has been removed. -Wall at entrance to kitchen has been cleaned and refinished -Exhaust vents have been cleaned *Ensure this level of sanitation level is maintained. To facilitate cleaning and monitoring for pests, continue to keep floor area clear -Damaged food equipment has been removed and repaired/replaced. -Bleach sanitizer solution present (100-200ppm) present and wiping cloths stored in solution. -pH strips present for checking pH of sushi rice.