INSPECTION REPORT Health Protection JCRH-BJKVEG

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 December 5, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 12, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 37

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Large pot of curry was noted cooling at ambient temperature. Internal temperature measured 40.2 to 43.9C. Staff reported pot had been there since 11am which was >3.5hours. Corrective Action(s): - Staff were directed to discard the product. - Potentially hazardous foods must be cooled rapidly according to the following time/temperature parameters: From 60C to 20C (room temperature) within 2 hours maximum and then from 20C to 4C within 4 hours maximum. - To ensure food is cooled rapidly and meets the parameters above: - transfer foods into shallow metal trays - stir frequently using ice wands - use ice baths - Ensure all staff are trained and are following proper cooling procedures. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous food in the 2 door prep cooler was >4C. Internal temperature of products were as follows: Chicken 7.9C, 9.6C, cooked eggs 9, fish 10.9C, Mackerel in vacuum packaging 7.0C Corrective Action(s): - Food was discarded by staff at the time of the inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and grime noted on floor under prep tables and under 2 compartment warewashing sink - Build up of grime noted on top of dishwasher Corrective Action(s): - Thoroughly clean entire floor to remove all food debris and grime - Clean top of dishwasher to remove grime. [Correction date: 12-Dec-2019] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - 2 door prep cooler ambient temperature measured 12C. Unit was not capable of maintaining a temperature of 4C or colder. Records indicate temperature of unit has been elevated since Dec. 1/19. Corrective Action(s): - Repair or replace cooler so that cooler is capable of maintaining a temperature of 4C or colder and do not use cooler until this is complete. [Correction date: 12-Dec-2019] Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Section of wall behind 2 compartment is damaged and drywall is exposed. - Hole noted in wall around plumbing by handwashing sink at cooking line - Hole noted in wall behind 2 door prep cooler Corrective Action(s): - Repair surfaces so that they are in good repair, smooth and washable. [Correction date: 12-Dec-2019] Violation Score: 1

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

Comments

- Handsinks were supplied with hot and cold running water, liquid soap and paper towel. Observed frequent handwashing by foodhandling staff. - Coolers were operating at acceptable temperatures (4C or colder) with the exception of the 2 door prep cooler noted above - Walk-in cooler 1C - Sliding door cooler 3C - 3 door prep cooler 4C - Single door upright cooler 4C - Freezers were maintaining products in a frozen state: - Walk-in freezer -16C - Chest freezers -15C to -20C - Hot holding of potentially hazardous food was at acceptable temperatures (60C or higher) - Cooked rice (rice cooker) 70C - Curry (Patriot warmer unit) 67C - Foods in coolers and dry storage stored in a manner to prevent contamination. - Dishwasher was operational. 100ppm chlorine detected on dish after final rinse to sanitize dishes. Chlorine residual is being tested by staff 3 times/daily. Test strips present. Records appear up to date. - Chlorine solution in spray bottles for sanitizing food contact surfaces present. Solutions measured 100-200ppm chlorine in spray bottles tested. - No signs of pest activity noted at the time of the inspection. - All staff have completed Foodsafe level 1. Certificates present on-site.