INSPECTION REPORT Health Protection RWOG-B7KTWU

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 December 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE December 28, 2018
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in single glass door cooler measured approximately 6-8C. Corrective Action(s): Please have this cooler repaired so that it is able to achieve and maintain 4C. Move all potentially hazardous out of this cooler. Staff began to move foods at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rice scoops stored in water measuring approximately 15C Corrective Action(s): Store utensils in clean, dry containers. Wash and sanitize the utensils and container every four hours. You may wish to use ice water when the ice machine is repaired (utensils and container to also be washed and sanitized every four hours). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs stored above vegetables in walk-in cooler. Corrective Action(s): Re-organize cooler so that raw eggs are stored below vegetables and ready to eat foods. Operator stated that the walk-in units are scheduled to be re-organized due to delivery of stock. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer measured >200ppm chlorine in some spray bottles* - ice machine not in use (broken; will be fixed or replaced soon) - dishwasher dispensed 100ppm chlorine at the final rinse cycle - no obvious signs of pests at the time of inspection - FOODSAFE requirements met * Ensure that all sanitizer spray bottles are re-filled frequently; one spray bottle in a seldomly used area had 50ppm chlorine * Temperatures: - prep cooler (beside upright freezer): 4C - prep cooler (closer to handwashing station): 3C - walk-in cooler: 3C - walk-in freezer: -17C - upright freezer by prep line: -20C - chest freezer (back): -18C - chest freezer (front): -15C - hot holding unit near front: 63C - hot held rice: 65C - temperature logs maintained 3 times daily