INSPECTION REPORT Health Protection ECAO-C6USXU

PREMISES NAME Hi Genki Japanese Restaurant		Tel: (604) 777-0533 Fax: (604) 777-0359
PREMISES ADDRESS 6680 Southoaks Cres Burnaby, BC V5E 4N3		INSPECTION DATE September 14, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 21, 2021
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: 4

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mashed potatoes at 30 deg C in hot holding unit Chef indicates it was cooked about 1.5 hours ago. Also indicated the unit was turned on with food already in the unit Corrective Action(s): Recook mashed potatoes then hot hold >60 deg C Pre-heat the hot holding unit -it must >60 deg C prior to placing the cooked food in there Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Reused wiping towels left on counters between use Corrective Action(s): Keep your rinsed towels in sanitizer buckets maintained >100ppm bleach residual between uses Discussed option of using single-use wiping towels then hampering along with the spray sanitizer bottles is okay as well Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Men's washroom has a bare paper towel roll there Corrective Action(s): Any bare paper towel rolls at handsinks will have the ends contaminated when handled. Place it in a spindle dispenser (like the Women's washroom) or remove it as you have the hand dryer already Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed one worker wipe hands on the apron Corrective Action(s): Foodworkers must wash hands when contaminated at the designated handsinks -aprons are for protecting underlying clothes only Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some fruit fly activity in the pantry area. Corrective Action(s): Notify your pest control to place mechanical traps in your kitchen NOTE: your pest control company should be addressing all manner of pests at your facility not just rodents but for example cockroaches and flying insects as well Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease spots and food debris under the fryers/cooking line Corrective Action(s): Mop, degrease and disinfect under the cooking line nightly Violation Score: 3

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

Comments

NOTE: public dining services still suspended due to pandemic, only take-out and resident dining services currently -preparation cooler besides freezer 3 deg C -prep cooler next to handsink 4 deg C -upright fridge 4 deg C -Walk-in cooler 3 deg C -Hot holder in front area 64 deg C -Hot held rice 62 deg C -Low temperature dishwasher chlorine sanitizer residual >50ppm -Sanitizer spray bottles >100ppm chlorine residual General sanitation okay