INSPECTION REPORT Health Protection ATHP-CR3TKY

PREMISES NAME Sushi Giwa		Tel: (604) 235-5250 Fax:
PREMISES ADDRESS 5625 Hastings St Burnaby, BC V5K 2A9		INSPECTION DATE April 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Davis Park		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both bleach sanitizer bottles were tested at over 200 ppm chlorine Corrective Action(s): Refilled to 100 ppm during the inspection. Ensure that 1 tsp per liter is added in the future. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Old mouse droppings visible on top of the dishwasher. Droppings were not found anywhere else in the restaurant and the operator has a professional pest control company coming onsite regularly. Corrective Action(s): Cleaned during the inspection. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Floor underneath the sushi bar had a recent plumbing repair and some of the concrete has been removed, with gravel exposed. Corrective Action(s): Repair the flooring so that it is smooth and easy to clean within one month. Violation Score: 1

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

Comments

Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher had 100 ppm chlorine. Test strips available, check daily. The owner is FoodSafe level 1 certified. Invoices onsite for the fish that is served. General sanitation was satisfactory.