INSPECTION REPORT Health Protection ZDER-AU3V8J

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 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Medium size shallow insert of mashed potatoes noted at 56 C with probe thermometer hot held on top of steamer unit. Corrective Action(s): Ensure all hot held food is maintained at or above 60 C in a proper hot holding unit. Insert of potatoes moved to hot holding unit at >60 C during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Right door seal of left prep cooler held together with duct tape. Corrective Action(s): Ensure door seals are properly installed/replaced without the addition of duct tape (which is a temp. fix). Repair/replace. Correction date: 2 weeks Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling along side pathway between front of house and back kitchen has large hole - exposing ceiling water pipes. Corrective Action(s): Ensure all surfaces (ceiling, walls, floors) are sealed once construction/work/repairs are completed. All surfaces in kitchen must be smooth durable and easy to clean. Correction date: 1 month Violation Score: 1

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

Comments

-Hand sinks fully supplied hot & cold water, liquid soap and paper towel -Walk in cooler: 2 C / freezer: -18 C -Dairy cooler: 2 C -Chest freezer: -20 C / Standing freezer: -15 C -Prep coolers: 3 C / 4 C -Standing cooler: 4 C -Hot holding unit: rice: 64 C -Low temp dishwasher noted 100 ppm chlorine -Sanitizer bottles are labelled and noted 100 ppm chlorine -No signs of pest activity noted during inspection -Ice machine and ice scooper appears to be maintained in sanitary condition -Cooked rice scooper stored in ice bath *All scoopers note outside food and stored in sanitary manner - excellent -Food covered and protected from contamination in dry storage *All raw meats are stored separate or under ready to eat foods - excellent *Good organization of food in coolers -Ice wands available - 2 noted in walk in freezer during inspection - Ensure ice wands are used during cooling process *Ice baths used during inspection to cool sauces - excellent -General sanitation satisfactory Note: *Recommend storing dishwashing aprons and gloves away from clean dishes - store with other cleaning supplies and chemicals