INSPECTION REPORT Health Protection MKIM-C79VGZ

PREMISES NAME Hiraku Sushi Japanese Restaurant		Tel: (604) 259-3334 Fax:
PREMISES ADDRESS 101 - 3380 David Ave Coquitlam, BC V3E 3G8		INSPECTION DATE September 27, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) JongKwang Park		NEXT INSPECTION DATE October 04, 2021
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked salmon and cut carrots were stored ontop on inserts in the prep cooler and measured at 18C. Operator reports they were prepared 4 hours ago. Operator voluntarily discarded cooked salmon and cut carrots at the time of inspection. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was measured to have 0 ppm chlorine. Operator resupplied sanitizer spray bottle with 100 ppm chlorine at the time of inspection Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Raw proteins stored above ready to eat salads in the walk in cooler 2) Food stored on floor Corrective Action(s): 1) Ensure all raw proteins (fish, beef, pork, and seafood) are kept below ready to eat products such as salads 2) Ensure food is kept at least 6 inches above floor Date To Be Corrected: Immediately Violation Score: 3

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

Comments

- Hand washing station supplied with hot/cold running water, single use paper towels, and liquid hand soap. - Prep cooler 3C - Walk in cooler 0C - Walk in freezer -19C - Sushi bar display cooler #1 4C - Sushi bar display cooler #2 3C - Under counter cooler 3C - Rice 71C - Miso soup 68C - Sushi rice has a pH of 4.0 - High temperature dishwasher had a final rinse of 77.1C on the dish surface - No sign of pests - General sanitation satisfactory NOTE: Recommend maintaining a temperature log