INSPECTION REPORT Health Protection CTIN-AHQVF5

PREMISES NAME Hiro Sushi		Tel: (604) 877-1949 Fax:
PREMISES ADDRESS 102A - 3701 Hastings St Burnaby, BC V5C 2H6		INSPECTION DATE January 18, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ming Feng Yang		NEXT INSPECTION DATE January 25, 2017
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked sprouts stored in cooler at 7C, stacked on top of an insert of vegetables. Corrective Action(s): Do not double stack; directed operator to relocate inserts so the sandwich cooler is storing one layer of inserts only. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in the sushi bar was measured at 10ppm. Observed staff and operator use wiping towels to wipe down cutting board without using the bleach sanitizer. Corrective Action(s): Directed staff to remix onsite. Ensure that 100ppm bleach sanitizer is available for use. Directed staff to use the 100ppm for all food contact surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two packs of frozen shrimps being stored in handsink for thawing. Corrective Action(s): Do not store anything in the handsinsk, it should be accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two frozen shrimps being stored in handsink for thawing (6C). Corrective Action(s): Only thaw food under cold running water or store in cooler. Operator removed shrimps from sink to cooler. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rice fallen behind chest freezer in the kitchen; table and floor cleaning needed in sushi bar area. Corrective Action(s): Please have the above noted areas properly cleaned by next follow up. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Aluminum foil and cardboards being used to line shelving units again. Wood used to support shelving in walk-in cooler is observed to have mould growth. Corrective Action(s): Remove all aluminum and cardboard shelf lining. Discard wood and use finished wood only or other items to support shelving. Complete by follow up. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Sandwich cooler: 3C Display cooler: 2C Rice: 66C Sushi rice: pH 4 Walk-in cooler: 2C Miso soup: 72 and 77C Sushi bar under counter cooler: 2C Sushi bar coolers: 1C Pop cooler: 6C Chest freezers -18 to -20C Dishwasher (high temp): 71.9C *no records being done since Jan 14; thermometer is out of battery please replace No apparent signs of pest noted during time of inspection -> please have pest report for review next time (service is every 1 year?) No raw oysters being offered at this moment, warning signs provided previously is not being displayed ***Please adhere warning signs once I e-mail you again Discussed retaining shellfish tags for 90 days Water tank removed; operator has been storing raw oysters in sushi bar cooler until use