INSPECTION REPORT Health Protection DNGG-AFYR58

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 November 23, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 30, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Opened packages of dry ingredients stored under kitchen prep table and sink among bottles of sanitizer. 2. Rice scoops stored in room temperature water. 3. Missing light cover on light fixture in dry storage area. Corrective Action(s): 1. Store opened packages of dry ingredients in tight light containers away from areas of high moisture and chemical storage areas. [Date to be corrected by: Immediately] 2. Store rice scoops in ice water or inside hot holding unit. [Date to be corrected by: Immediately] 3. Replace light cover on light fixture in dry storage area. [Date to be corrected by: December 15, 2016] Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: - Fruitfly activity noted in dishwashing area and dry storage shelving area. Corrective Action(s): - Advise your pest control company of problem. Follow all recommendations provided by your pest control technician. - Place fly strips in these areas. - Thoroughly clean dishwashing area - food debris and garbage accumulation noted under equipment. [Date to be corrected by: November 30, 2016] Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris, dirt accumulation noted under and behind equipment in waitress station. (e.g. ice machine, freezer, shelves, etc). - Heavy dust accumulation noted on fan used for cooling food. - Food debris and dirt accumulation noted in dishwashing area. Corrective Action(s): - Thoroughly clean above-mentioned areas. [Date to be corrected by: November 30, 2016] Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Plastic water bottles filled with ice used as ice wands for cooling purposes. Corrective Action(s): - Obtain ice wands specifically intended for cooling hot foods. [Date to be corrected by: November 30, 2016] - Water bottles designed for singe beverage consumption are not designed to withstand hot liquid or repeated washing and sanitizing cycles. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Broken rice scoop held together with duct tape. - Edges of food warmer (across from cooking equipment) wrapped in duct tape. Corrective Action(s): - Discard broken rice scoop. (Rice scoop discarded at time of inspection). - Remove duct tape from food warmer. [Date to be corrected by: November 23, 2016] - All surfaces must be smooth, non-absorbent, and easily cleanable. Areas covered in duct tape cannot be properly cleaned and sanitized. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # 108161 of Oct-01-2013 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Delfield RHS cooler 5 deg. C Adjust/Repair. Move potentially hazardous food to another cooler. Correction Date: Immediately)

Comments

- Handsinks supplied with hot and cold water, liquid soap and papertowels. - Walk-In Cooler: <1 deg C - Prep Coolers and Inserts, Display Coolers: ≤4 deg C - Walk-In Freezer: -21 deg C - Chest Freezers and Upright Freezers: -20 deg C to -24 deg C - Hot Holding (miso soup, rice, chicken pieces): ≥60 deg C - Food storage practices appear satisfactory (unless otherwise mentioned). - 100 ppm chlorine bleach sanitizer available throughout the kitchen for sanitizing food contact surfaces. - Dishwasher: 100-200 ppm chlorine residual. Daily monitoring records verifying sanitizer concentration maintained. - Ice machine and ice scoop are maintained in a sanitary condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-AFYR58
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: - Carrot Cake: 0.47% trans fat of total fat content (meets the restriction) - Campbell's Butternut Soup: 0g trans fat - Stonemill Kitchens Red Potato Salad: 0g trans fat - Visit www.restricttransfat.ca or call 8-1-1 for more information.
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