Fraser Health Authority



INSPECTION REPORT
Health Protection
LQUN-ANSTY7
PREMISES NAME
Hiroba Sushi
Tel: (604) 945-6866
Fax:
PREMISES ADDRESS
2573 Shaughnessy St
Port Coquitlam, BC V3C 3G3
INSPECTION DATE
June 29, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Ki Sang Lee
NEXT INSPECTION DATE
July 04, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 6
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation:
The hand washing sink beside the deep fryer was blocked by a prep table and being used as a shelf, and had no liquid soap and paper towel adjacent to it. A designated hand sink is required to be accessible at all times so staff are encouraged and able to wash hands properly.
Corrective Action(s):
Immediately relocate and move the prep table so it doesn't block the hand sink, and place liquid soap and paper towels at the sink. Retrain staff to use this sink to wash hands.
**Correction date: July 4/17**
Violation Score: 5

Non-Critical Hazards: Total Number: 1
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation:
1) Floor tiles in the dishwashing area are loose, not sealed, and/or cracked. Food and grease will accumulated in-between & under the tiles, this will attract pests.
2) Found unsealed wood shelves and platforms in the kitchen. Unsealed wood is not cleanable and will absorb food debris, and will attract pests.
3) The light level in the kitchen are is low, as there are a number of light fixtures with missing or broken light bulbs. It is unsafe for staff to work in low light, and staff are unable to clean properly as they can't see the dirt.
4) The original plastic covering on the dishwasher, deep fryer and lower shelf (in the dishwashing area) is still present and not washable.
5) The aluminum foil and cardboard found in the kitchen, covering the floor and equipment has accumulated grease and food. This will attract pests.

Corrective Action(s):
1) Repair/replace damaged and/or unsecured floor tiles so the floor is made level, smooth, sealed, durable, sealed, impervious to water, and cleanable.
**Correction date: Sept. 1/17**
2) Paint/seal all unpainted wood with a light-coloured paint to seal the wood and make it cleanable.
**Correction date: Sept. 1/17**
3) Install new light bulbs in all light fixtures that are missing bulbs or have broken bulbs. This will increase the light level allowing staff to work safely and correctly.
**Correction date: July 4/17**
4) Peel off the plastic covering from the mentioned areas, and wash & sanitize these surfaces.
**Correction date: July 4/17**
5) The aluminum foil and cardboard must be thrown away at the end of EACH day and replaced with new material once the surfaces have been washed and sanitized.
**Today**
Violation Score: 1

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

A routine inspection was conducted, the following observations were made:
- Coolers 4C or colder; freezers were -18C or colder; hot holding units above 60C; and some units had thermometer. Purchase and place a thermometer is EVERY cooler and freezer unit.
- High temperature dishwasher had a rinse cycle temperature of 80C at the plate's surface as per max/min thermometer.
- [Cl2] in spray bottles were 200ppm.
- Waitress hand sink and staff washroom had liquid soap, paper towels, and running hot and cold water.
- FoodSafe certified staff present.
- Foods stored correctly. Foods stored 6" off the floor on shelves or platforms; in food grade container; covered; and in groups with raw proteins separate or on lowest shelf below RTE foods.
- General sanitation level is satisfactory. Ensure the exhaust filters are removed and cleaned at least monthly, and to ensure all shelves/platforms are cleaned weekly to remove food debris and dust.
- No signs of pests.
- No expired foods for sale or in use. FIFO rules applied.
- Review the proper use of gloves with staff. During the inspection, observed kitchen staff washing their hands while wearing gloves. Once gloves are dirty, they shall be thrown away, not washed as the plastic is not able to be "cleaned". That is the definition of "disposable" gloves....used for completing one task and/or until dirty, and then thrown away.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: LQUN-ANSTY7
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: 0.17 hour
Specific comments: All in order.
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