INSPECTION REPORT Health Protection VTUR-BBPP2R

PREMISES NAME Hana Sushi Japanese Restaurant		Tel: (604) 626-0330 Fax: (604) 626-0331
PREMISES ADDRESS 103 - 3240 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE April 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hyang Mi Lee		NEXT INSPECTION DATE May 13, 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 Yes 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: * Some personal items were being stored above dry rice bin and this is unsanitary and can lead to cross contamination issues Corrective Action(s): * Ensure all personal items stored AWAY from food/food equipment to protect food from contamination Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris found under some food equipment and vent filters that requires immediate and more regular cleaning(chest freezer too) Corrective Action(s): * Ensure all build up of grime/debris under food equipment and vent filters properly cleaned on regular basis(chest freezer to be cleaned too) Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: * Tiled area under sink near sushi bar has deteriorated and requires repair for easy cleaning; wall area above this section has deteriorated and requires repair(eg. using washable wall board) Corrective Action(s): * Ensure all floor areas in proper working order and free of deterioration; also, wall area deteriorated and requires upgrade/repair(eg. washable wall board) Violation Score: 3

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

Comments

* Dishwasher final rinse was 72'C (optimum rinse at 74'C/165'F or hotter) * Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Sanitizer was available and at 200 ppm chlorine residual in buckets to store wiping rags * Monitoring records were available * Food safe level 1 renewal completed (operator and staff) * Hand washing stations had liquid soap and paper towels * Note: cleaning of vent filters to be done more frequently(eg. weekly) and some other cleaning particularly in front sushi bar areas and under food equipment and baseboard areas * Follow up inspection to be completed