INSPECTION REPORT Health Protection DSEA-ADL27Z

PREMISES NAME Kawawa Japanese Restaurant		Tel: (604) 435-8577 Fax: (604) 435-9292
PREMISES ADDRESS E15 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE September 7, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 08, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 47

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ramen area large prep cooler found to be holding food products >4C at the time of inspection -spicy soup base 15.6C -chashu pork 11.1C -marinated egg 12.4C Ambient temperature measured 13C REPEAT OBSERVATION: BBQ salmon skin found at 30C. Operator prepares the salmon skin in the morning, holds the product at room temperature, and reheats the whole container as necessary. Corrective Action(s): All products in the ramen area large prep cooler discarded at the time of inspection. Do not use this cooler until it is repaired and capable of holding foods <4C at all times. Discarded BBQ salmon skin. Keep the product <4C after preparation and reheat only amounts required for customer orders. DO NOT BULK REHEAT THE WHOLE BOX OF SALMON SKIN. Correction order issued to fix cooler and to not open Ramen area for business until cooler is repaired and district inspector has come in for a follow up inspection to verify cooler is operational. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Door seals around all undercounter (u/c) coolers found to have black mould. 2 burner stoves in the ramen area found to have heavy food debris build up. Corrective Action(s): Clean the above noted areas thoroughly. Ensure that they are cleaned on a more frequent basis. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: sanitizing solution throughout the premises found to be missing wiping rags. Corrective Action(s): ALWAYS have wiping rags stored in 100 ppm chlorine sanitizer solution. Future infractions may result in the issuance of tickets and/or orders Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): one sushi area handsink was wrapped with a blue hand towel to prevent water splash due to high pressure. Corrective Action(s): If the water pressure is too high, adjust the pressure to a suitable level. Do not wrap towels around handsink faucets; this is an unsanitary practice. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Lids missing in various containers of food in the BOH hot station u/c coolers. Some containers of foods double stacked in coolers throughout the facility (notably in the ramen kitchen and BOH hot station). Corrective Action(s): Do not double stack containers. Ensure that all containers of foods are stored in food grade containers with dedicated lids to cover them and protect them from contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: REPEAT OBSERVATION: Rodent droppings found in the following locations; -in the furnace room -in the BOH dry storage room -in the BOH pot and chemical storage room (handicap washroom) ALSO: one live mouse observed in the dining area at the time of inspection. Corrective Action(s): Pest reports audited. Pest control services conducted every 2 weeks. last 4 visits average 2 house mouse catches per visit. Follow all recommendations of the pest control service reports. Refer to violation 305 to remedy structural deficiencies. Remove all rodent droppings and sanitize area using a 100 ppm chlorine bleach solution. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: equipment and dry storage area in the FOH found to have chewed holes in the door. Corrective Action(s): Replace the door. the chewed pieces of the door act as bedding/harbourage for rodents. Holes in the doors and door sweeps can allow for entrance of rodents into the food facility. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: REPEAT OBSERVATION: Bowls found for portioning foods in the walk-in cooler (buckets of sauces including mayo, and teriyaki) as well as in the bulk rice container. Corrective Action(s): Remove the bowls and replace with sanitary scoops with dedicated handles. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ramen area large prep cooler found to be operating >4C ambient temperature. Corrective Action(s): Repaired the cooler. Do not use the cooler unit until it is repaired and capable of maintaining contents <4C at all times. Violation Score: 9

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

Comments

BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (4C), hot station cooler (4C), miso soup prep cooler (4C), coke brand upright cooler (4C), BOH upright cooler (3C), sushi coolers (4C), sushi undercounter coolers (3C), drink/waffle cooler (2C), bar cooler (4C), storage room ramen cooler (2C), ramen prep cooler small (4 C), and fruit cooler (3C) measured < 4 degrees C =Walk-in freezer (-18C), BOH chest freezer (-24C), and ice cream chest (-18C), measured < -18 degrees C =deep fried hot holding (69C), tempura hot holding (73C), beef/corn hot holding (66C), miso soup (77C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 77.4 C at the dish surface (minimum 71 C required for proper sanitizing) =Low temperature glass washer measured >12.5 ppm iodine at the plate surface =Dedicated prep sink available for food preparation =Ice machines were maintained in a sanitary manner =Staff FOODSAFE certification verified All sushi rolls time stamped with discard time.