INSPECTION REPORT Health Protection GNAH-CLMRR4

PREMISES NAME Hirame Sushi		Tel: (604) 533-8775 Fax:
PREMISES ADDRESS 4139 200th St Langley, BC V3A 1K8		INSPECTION DATE November 29, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) So Young Mo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection Working table in the kitchen has been replaced with stainless steel table which is impervious and easy to clean.. Thanks you! Door handles and knobs have been replaced and functional. Ensure to maintain them free of build ups and grease. General Comments: - Hand washing stations fully supplied and functional. Hand washing observed. - Walk-in cooler measured at or below 4C. Raw- Cooked food separation implemented. Food is organized and kept on shelve above the floor. Cooler maintained. Thermometer noted. - Walk in freezer measure at or below -18C. Upright freezer measured -20C. Chest Freezer measured at or below -18C. Freezers are to be defrosted and kept clean. - All other coolers measure at or below 4C. - Soup in Hot holding unit at front measured at or above 60C. Rice kept at or above 60C in rice cookers. Sushi rice PH measured below 4.2. - Chlorine solution detected 100-200 ppm in sani-buckets with wiping cloths stored in the solution. Wiping cloths are to be kept in solution when are not in use. - Chlorine 50-100 ppm detected in dishwasher final rinse. - General sanitation has been improved and satisfactory. Follow your sanitation plan to maintain. - No obvious sign of pest activity observed at this date. Some mice traps observed under equipment. - Lighting observed to be adequate. Reminders: 1- Fish and meat are to be thawed out under cold running water or in the fridge. 2- Proper cooling time for cooked food is to be followed (From 60C to 20C within 2hrs and from 20C to 4C within 4 hrs) 3- Equipment facing and surfaces are to wiped down with sanitizer to remove fingerprints, build-ups and grease. 4- Unnecessary items are to be removed. No issues noted at this date.