INSPECTION REPORT Health Protection VTUR-BGHNYV

PREMISES NAME Hana Sushi Restaurant		Tel: (604) 626-0330 Fax:
PREMISES ADDRESS 103 - 3240 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE September 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Geunsang Lee		NEXT INSPECTION DATE October 07, 2019
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): * Sanitizer was not set up or ready to use and operator was already preparing food; food contact surfaces were not sanitized properly prior to food handling; also, wiping rags found on counters and this is unsanitary Corrective Action(s): * Ensure sanitizer ready to use at beginning of shift/day prior to handling food and sanitize all food contact surfaces prior to food handling; also, store wiping rags in sanitary manner(eg. in sanitizer between use) Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: * Food product was being stored improperly and not protected from contamination (eg. tempera breading, etc); also, some non-food stuff was found being stored with food stuff and this can lead to cross contamination Corrective Action(s): * Ensure all food covered in storage areas; also, do not store non-food stuff with food as this can lead to cross contamination Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found through out kitchen and storage on shelving and on food equipment; this is unsanitary and requires more frequent cleaning attention(also under cooking line) Corrective Action(s): * Ensure all areas properly cleaned and sanitized thoroughly through out the day to ensure build up of grime/debris removed and sanitation maintained-- this includes sushi bar area too where storage cubbies/shelving located Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Plastic bag of rice was being reheated in microwave and plastic bags not considered microwavable; product was discarded Corrective Action(s): * Ensure all containers used in microwave are suitable and "microwave safe" types (eg. glassware, etc) Violation Score: 3

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally * Temperature monitoring records were not up to date at all for September; reminded operator to update temperature monitoring (daily checks) * Coolers were 4'C/40'F or colder * Hot-holding for miso soup was 60'C/140'F or hotter * Freezer units were -18'C or colder * Staff were wearing proper attire and hair protection * Note: sanitizer was not set up ready to use and food contact surfaces must be properly sanitized before/after use; operator corrected this with bleach solution in buckets to store wiping rags * Note: ensure wiping rags kept in sanitary manner (eg. in sanitizer between use) * Note: store staff coats and personal stuff separately from aprons/uniforms (eg. on hooks in separate areas) * Note: cleaning/organization to be done on food shelving and sushi bar shelves and storage areas * Follow up inspection to be done * Note: