INSPECTION REPORT Health Protection ABAI-B4XPTL

PREMISES NAME Hiro Sushi		Tel: (604) 877-1949 Fax:
PREMISES ADDRESS 102A - 3701 Hastings St Burnaby, BC V5C 2H6		INSPECTION DATE September 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ming Feng Yang		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available at time of inspection. Staff started making sanitizer for the front sushi bar area upon start of inspection. Corrective Action(s): Ensure sanitizer solution is made fresh at the start of each day before any food preparation takes place. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen area had a container of shrimp in it and bucket in front on the ground. Shrimp was discarded and the bucket was relocated at time of inspection. Corrective Action(s): Ensure designated hand wash stations are only used for hand washing purposes and never for food preparation. Keep hand wash stations clear and unobstructed. Hand wash stations should be accessible for use at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Strong fish odour still occurring in the sushi bar area by two compartment sink area. Corrective Action(s): Do a thorough cleaning in this area. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator has not updated their foodsafe certificate. Cook in kitchen has valid foodsafe training. Corrective Action(s): Operator to recertify foodsafe training within 2 weeks. Send copy of new certificate to the district inspector. Violation Score: 1

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

Comments

- All coolers 4C or less (sushi display case, prep cooler, walk in, sliding two door...etc) - All freezers -18C or less - All hot holding higher than 60C (miso soup, rice...etc) - teriyaki chicken was just being cooked at time of inspection. Ensure hot holding unit is preheated to 60C before transferring the chicken. - Lights in food preparation areas had covers. - Ice machine appeared clean with the scoop for the ice stored outside of the ice in a separate container. - No obvious signs of pest activity noted at time of inspection. - High temperature dishwasher achieved 74.1C (with min/max probe thermometer)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-B4XPTL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment