INSPECTION REPORT Health Protection 246010

PREMISES NAME Hana Sushi Restaurant		Tel: (604) 626-0330 Fax:
PREMISES ADDRESS 103 - 3240 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE August 28, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Geunsang Lee		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Ensure to read labels on packaged food to see if they require refrigeration. Corrective Action(s): Violation Score: 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Ensure all food properly reheated to 74 C / 165 F or hotter internally and hot hold at 60 C / 140 F or hotter Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Do not store food equipment in hand sinks or bucket of water Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning to be done still in some areas (under equipment and shelving) etc. Corrective Action(s): Correct today

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

Comments

Dishwasher final rinse was 74 C / 165 F internally at plate surface. Coolers were 4 C / 40 F or colder. Freezers were -18 C or colder Sanitizer was available in some food areas at 200 ppm chlorine residual (in buckets to store wiping rags). John completed food safe level 1 (manager) Pest control services in place by Advance Pest Hand washing stations had liquid soap & paper towels, except one station and operator filled missing paper towels right away. Hot holding of miso soup was 60 C / 140 F or hotter. rice (cooked) was not heated (reheated properly) at room temperature and had to be discarded. Some sauces found stored at room temperature but required refrigeration so these were discarded. Keep all food / food equipment off floors (eg take out containers) at least 12 " (inches)