INSPECTION REPORT Health Protection RLON-AFSTJX

PREMISES NAME Hiroba Sushi		Tel: (604) 945-6866 Fax:
PREMISES ADDRESS 2573 Shaughnessy St Port Coquitlam, BC V3C 3G3		INSPECTION DATE November 17, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ki Sang Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Sanitation and Hygiene - Hand wash sinks stocked with liquid hand soap, paper towel, warm running water and waste bins throughout premise (i.e. front service area, sushi bar, kitchen, staff and public washrooms) - Over 200ppm chlorine solution available in spray bottle for surface sanitizing - NOTE: 1 tsp bleach to 1 litre water yields adequate concentration of chlorine for sanitizing - this solution was diluted during inspection - Dishwasher reaches 74.2 degrees Celsius at plate surface - Clean dishware and take out containers stored on designated shelves, protected from contamination - No major food debris accumulation or pooled water throughout kitchen; no signs of pest activity Holding of Foods: Hot: Miso Soup: 68 degrees Celsius Rice: 70 degrees Celsius Cold: Walk-in cooler: 4.5 degrees Celsius Walk in freezer: -17.8 degrees Celsius Island sandwich prep cooler in kitchen: 5.3 degrees Celsius (top and bottom during lunch rush; top compartment kept closed when not in use) Sushi bar cooler (top): 3.6 degrees Celsius Sushi bar mini cooler: 2.4 degrees Celsius Sushi bar fridge compartment: 3.8 degrees Celsius Sushi bar freezer compartment: adequate temperature for frozen foods during lunch rush - Invoice proving fish comes from approved source presented upon request - No foods or food contact surfaces stored on floor throughout premise - Vinyl and nitrile material gloves on site - No clutter throughout premise - Vent hood canopy is clean, free of grease and dust accumulation - Ice machine is free of mildew growth - Overall sanitation is good

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RLON-AFSTJX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: There were no items found contravening Trans Fat Regulation during inspection.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment