INSPECTION REPORT Health Protection BWOI-CGGQME

PREMISES NAME Hamada Japanese Restaurant		Tel: (604) 463-7535 Fax:
PREMISES ADDRESS 200 - 22529 Lougheed Hwy Maple Ridge, BC V2X 0L4		INSPECTION DATE July 19, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jae Sook Eui		NEXT INSPECTION DATE July 27, 2022
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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop for ice bin observed in the bin itself Corrective Action(s): Either place scoop in a container adjacent to the ice machine or place in a holder on the wall surface as discussed Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease diffusers in exhaust canopy observed with grease build up Corrective Action(s): Increase frequency of cleaning as discussed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towels available at hand wash station but are not in a dispenser Protective covers wrap observed on new stainless steel shelving. Paint observed missing in portions of the wood shelving that hot holding unit is currently on Underside of lid on one chest freezer observed to be damaged. Corrective Action(s): Install dispensers as discussed. Upright mobile dispensers are acceptable. Remove protective cover wrap. Repaint wood shelving Repair/replace the lid or the freezer itself. (To be done by Nov 2022) Violation Score: 9

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

Comments

New LED lighting installed in kitchen New flooring installed in kitchen New Stainless steel shelving installed in kitchen New faucets installed at sinks in kitchen. Updated application form filled out to update contact information *Monitoring logs not being maintained. Ensure cooler temperatures/hot holding temperature/dishwasher final rinse temperature is recorded at least once daily Dishwasher at 75c(At plate level) All cold holding equipment cold holding at <4c Freezers cold holding at <-18c Hot holding (Miso soup) at 75c *Recommend quat sanitizer for the wiping cloths at front sushi prep table as quat does not impart an odor unlike bleach.