INSPECTION REPORT Health Protection JFEN-BLFVQX

PREMISES NAME Hitori Japanese Restaurant		Tel: (778) 834-2411 Fax:
PREMISES ADDRESS 206 - 22259 48th Ave Langley, BC V3A 3N4		INSPECTION DATE February 3, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Seung Ah Lee		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Operator has been using water immersion process for cooking chicken for their kitchen special.. Corrective Action(s): If you plan to continue with this menu item, then you must submit a food safety plan for this process by Feb. 10. Operator was provided with the link to the BCCDC document for the Guidelines for restaurant sous vide cooking safety in BC. Include the time and temperature of cooking along with the cooling and reheating process. Note: Chickens breasts are placed in foodgrade bags but are not vacuum sealed during the process. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust build up found on ceiling tiles. Corrective Action(s): Thoroughly clean and maintain. Violation Score: 3

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

Comments

All fridges are maintaining foods at 4 degrees C. or colder. All freezers are -18 degrees C. or colder. Miso soup and rice in warmers are 60 degrees C. or hotter. Liquid soap and paper towel at handsinks. Dishwasher final rinse reached 72 degrees C. art the plate surface.