INSPECTION REPORT Health Protection DWAG-BJRUD9

PREMISES NAME Hi Japanese Sushi		Tel: (604) 538-3114 Fax:
PREMISES ADDRESS 132 - 3388 Rosemary Heights Cres Surrey, BC V3S 0K7		INSPECTION DATE December 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Won Seo		NEXT INSPECTION DATE 1 Month
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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish sashimi stored inside the bar cooler measured with an internal food product temperature of 9C. Operator stated the sashimi was stored inside for more than 2 hours. Corrective Action(s): Discard the fish sashimi stored inside the bar cooler. Potentially hazardous food must be stored at 4C or less at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Dirty utensils were stored in the hand washing station located at the sushi bar area. Corrective Action(s): Remove the dirty utensils from the hand washing station. Hand washing station must be free of obstruction at all time. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Operator observed not using liquid hand soap when washing his hands. Corrective Action(s): Review the proper hand washing procedures. Hands must be washed with warm water and liquid hand soap for at least 20 seconds then dried with single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The ambient air temperature for the bar cooler under the sushi bar measured at 9C. Corrective Action(s): Service / replace the bar cooler to ensure an ambient air temperature of 4C or less can be maintained at all times. Do NOT use this cooler in the meantime. Violation Score: 3

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

Comments

Routine inspection: - Coolers (glass-door, chest, beverage) maintained at 4C or less. - Stand-up freezer and chest freezer maintained at -18C or less. - Cooked rice in the warmer hot held at above 60C. - Hot food hot held at 60C or above. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm chlorine solution available in sanitizing spray bottles. - High temperature dishwasher registered 73C at the plate level. - Foodsafe requirement met. - General sanitation satisfactory. - No pest activities observed at the time of inspection.