INSPECTION REPORT Health Protection ZDER-ABKTK6

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 July 5, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 12, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Clear soup cooling at room temp for 1.5 hours noted at 52 C. Large pot of Salmon cooling at room temp in front of fan noted at 31 C. Oven cooked chicken in covered insert in prep cooler noted at 32 C internal on the top and 45 C in the middle of insert (probed). Corrective Action(s): Ensure all hot food is rapidly cooled: 1. Ice bath (ice and water in prep sink) 2. Ice wand (mixing food with cooling wand) 3. Shallow, wide and small dishes ( larger surface area to cool food) ***Recommend combination of all three methods to speed up cooling process. Cooling: >60 C to 20 C in 2 hours 20 C to < 4 C in 4 hours Total 6 hours max cooling time. Longer then 6 hours then cooling method must be modified to cool food more rapidly. Operator will be instructing staff to ice bath hot food, and implement rapid cooling methods discussed. Correction date: immediately Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Right prep cooler with meat (raw & cooked) noted 9 C and front standing cooler with dairy noted 10 C. Corrective Action(s): Ensure all PHFs are maintained at or below 4 C. Food stored above 4 C for more then 4 hours must be discarded. Operator will monitor cooler and move all PHF out of cooler. Temp logs taken 3 times a day. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken prep on back prep area. Area was cleaned up and being prepared for raw produce prep. Sanitizer not used to sanitize area after raw chicken prep. No sanitizer bottle available in back prep area. Corrective Action(s): Ensure all surfaces are clean and sanitized after preparing one type of food (raw chicken) and before preparing another type of food (raw produce) to prevent cross contamination. Sanitizer bottle (100 ppm chlorine) brought to station and area was sanitized during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right prep cooler and standing front cooler noted above 4 C during inspection. According to temp logs remain above 4 C during mid day and evening checks. Corrective Action(s): Ensure coolers maintain a temp of 4 C or less. Repair units noted above. Technician has been called for servicing for both units. Do not stored PHFs in these coolers over night until coolers are functioning properly. Correction date: 1 week Violation Score: 3

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

Comments

Routine inspection: -Hand sinks fully supplied hot & cold water, liquid soap and paper towel -Observed regular use of hand sink by food handlers during inspection -Walk in cooler: 4 C / freezer: -16 C -Dairy cooler: 3 C -Chest freezer: -18 C / Standing freezer: -17 C -Prep coolers:(left) 4 C / (right) 9 C -Standing cooler: 10 C -Hot holding unit: rice: 68 C / soups: 65 C - 74 C -Low temp dishwasher noted 100 ppm chlorine -Sanitizer bottles are labelled and noted 100 ppm chlorine -No signs of pest activity noted during inspection - side back door closed during inspection. -Scoops stored in sanitary manner -Ice machine appears to be maintained in sanitary condition -Food covered and protected from contamination in dry storage and walk in cooler -General sanitation satisfactory