INSPECTION REPORT Health Protection ADIG-CW9SL3

PREMISES NAME Hitori Japanese Restaurant		Tel: (604) 427-0145 Fax:
PREMISES ADDRESS 206 - 22259 48th Ave Langley, BC V3A 3N4		INSPECTION DATE October 3, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jinkyung Heo		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grill vents are greasy. Some food debris underneath grill lines. Missed vent hood cleaning September 2023. Corrective Action(s): Call and have vent hood cleaned. Ensure to clean underneath grill lines in the meantime. Date to be completed by: 1 week. Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: No staff with their food safe or food safe has recently expired. Corrective Action(s): Have minimum one staff on site at all times with their food safe. Date to be completed by: end of Oct. 2023. Violation Score: 1

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff washroom is fully supplied for hand hygiene o Public washrooms are clean and fully supplied for hand hygiene Storage Temperatures o Cold holding Coolers are below 4C o Cold holding Freezers are below -18C o Hot holding food items are at 60C Food Processing and Food Protection o Specialized Food Processing - sushi rice has pH between 4.0-4.5 measured around pH 4.3 o Approved Food Source - Operator keeps receipts of food ingredients from an approved source -reviewed receipts for fish, shellfish and meats, thank you. o Food Storage - Food is stored in covered containers. -Raw meats are stored on the lowest shelf -Coolers are organized to prevent cross contamination -Dry storage area is well organized Maintenance and Sanitation o Dishwasher - Final rinse temperature is >71C at the plate surface (measured 74.6C). o Sanitizer bottles - have 100ppm Chlorine (around 200ppm Chlorine) - at sushi prep station o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - there are no signs of pests at the time of inspection. -some older droppings behind hot water tank. No signs of activity or other signs elsewhere o Facility and kitchen are very clean. Administration o Valid operating permit is posted in public view