INSPECTION REPORT Health Protection ADIG-D3HSE3

PREMISES NAME Hitori Japanese Restaurant		Tel: (604) 427-0145 Fax:
PREMISES ADDRESS 206 - 22259 48th Ave Langley, BC V3A 3N4		INSPECTION DATE March 19, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jinkyung Heo		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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi is premade and held in containers at room temperature (15-20C) until this is used up during lunch hour (between 1-2hrs). Corrective Action(s): Ensure that ready to eat foods such as sushi is held at 4C. Operator corrected this during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Extra tuna is thawed on a tray on a cart. Rest of tuna is thawed in the cooler. Corrective Action(s): Ensure all thawing is done in the cooler. Operator corrected during the inspection. Violation Score: 5 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Atlantic salmon is used fresh and not previously frozen. Corrective Action(s): Operator is receiving fresh fish and using for sashimi. Pictures taken of source and farm - operator mentioned farm provides treatment to fish and may be exempted. EHO to inquire. Best practice is to freeze fish for parasite destruction following guidelines from BCCDC: -20C for 7 days OR -35C for 15hrs or until solid and then stored at -20C or lower. Date to be completed by: Immediately. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Presence of some rodent droppings at the back (staff storage area and behind some food carts/sealed storage). Flour, rice and other items are not in pest proof containers in this storage area. Corrective Action(s): Clean and sanitize areas where droppings appear (potentially old) and observe if these re-appear. Call a pest control contractor. Ensure all areas are clean and free of food debris and grease. Place flour, rice and other dry storage items in bags into pest proof containers. Date to be completed by: Today. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Freezer top has been entirely covered by duct tape. Seams of duct tape does not make this a smooth surface for sanitizing. Food preparation does occur here. This is not a suitable or food grade surface for food preparation. 2. Dish area only has one small rack/tray for drying. Dishes are being stacked wet and not given adequate space for drying before they are put away. Corrective Action(s): 1. Ensure all surfaces are made of durable, non-porous and easily cleanable materials. Replace with a surface that is intended and safe for food preparation. (1 month) Use a different surface in the meantime until this is replaced. (Immediately) 2. Install or have an additional rack for drying dishes. Ensure dishes are dry before stacking. (Immediately) Date to be completed by: Today Violation Score: 9

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

Comments

Food Handler Hygiene -Hand wash stations are fully supplied with hot and cold running water, liquid soap and paper towels in dispensers -Operators had clean clothing for food preparation -Staff and Public washrooms appear clean and are fully supplied for hand hygiene Food Safety -Food in cold holding Coolers are below 4C; Line coolers for sushi prep are between 1.4-2.9C. -Food in cold holding Freezers are below -18C -Hot holding food items are at or above 60C; Miso soup 70.1C -Specialized Food Processing: Sushi rice pH is between 4.0 to 4.5, around 4.2 measured, and is acceptable for day prep at room temperature -Approved Food Source - receipts were reviewed for fish, meat and other food supplies, operator keeps receipts of food ingredients from an approved source -Food is stored in covered containers -Majority of food storage is organized in coolers to prevent contamination; note that packaged shrimp should be stored lower than other vegetable tempura items Maintenance and Sanitation -Dishwasher - Final rinse temperature is >71C at the plate surface (76.4C measured)= -Sanitizer bottles - have 100ppm Chlorine -Storage of chemicals is separate and away from food -Condition of equipment and surfaces - food contact surfaces at the sushi prep bar is in good repair and clean condition Administration -Valid operating permit is posted in public view -Staff is certified in food safety