INSPECTION REPORT Health Protection DSOG-B27SYE

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 June 29, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Pans, bins stored inside the designated handwashing station in the grill food prep area at the time of the inspection. 2) Wiping cloths used to wipe tables and counters stored inside the front handsink. Corrective Action(s): Immediately remove the noted items from the handsinks and keep all handsinks clear. These are designated only for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple food items stored directly on the floors inside the walk in cooler. Corrective Action(s): Store all food items on wire racks at min 6inches (15cm) off the floor. This also applies to food items stored in the dry storage area. Correct by: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease and dirt on top of the dishwasher. Corrective Action(s): Clean the noted area/equipment. Correct by: Today. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - All handwashing stations (back, in the dish pit, prep area, front) fully supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 55.9C at the plate's level. - Surface sanitizer available in spray bottles at 50ppm chlorine solution. Prepare the bleach solution that is at min 100ppm and make them available at each station. Ensure to regularly change out the sanitizer and only use clean wiping cloths. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - Ice machine free of food debris. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature Control: - Walk in cooler = 3C - Walk in freezer = -10C - Upright cooler (two sliding doors at the back receiving door) = 2C - Chest freezer (back) = -15 - Prepline cooler (beside the handsink in the main grill area) = 5C - Prepline cooler (beside the upright freezer in the main grill area) = 5C - Upright freezer beside the prepline cooler = -15C - Upright cooler (in the front) = 6C - Chest freezer (ice cream, in the front) = -16C - Hot holding units (rice cookers in the prep area and front serving area) = 64C-79C - Hot holding unit (curry, miso soup) = 61-71C - Working thermometers available in most refrigeration units. Ensure that ALL refrigeration units are equipped. - Daily temperature log available on site. Records indicate that temperatures are recorded three times a day and are kept up to date.