INSPECTION REPORT Health Protection TSTY-AFT23F

PREMISES NAME Hanaya Japanese Restaurant		Tel: (604) 542-6311 Fax:
PREMISES ADDRESS 106 - 2828 152nd St Surrey, BC V4P 1G6		INSPECTION DATE November 17, 2016	TIME SPENT 1.1 hours
OPERATOR (Person in Charge) Lee Dong Hyun		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 17

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Three mandoline slicers stored on storage hooks for clean items were still visibly contaminated with dried-on vegetable debris. Corrective Action(s): Slicers set aside for re-washing. Ensure dishwashing staff thoroughly scrub all slicers to remove vegetable debris while washing. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash sink in centre of kitchen was partially obstructed by a strainer during inspection. Staff appear to be using the sink for occasional food preparation. Corrective Action(s): Strainer removed. Ensure hand sinks are used for hand washing only - do not fill them with food or utensils, as staff will not be able to quickly wash hands when required. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): [Repeat violation]: antimicrobial-treated cloths were again placed directly on a colander full of noodles in the cooler. This may allow chemicals to contaminate the food, and has been discussed during past inspections. Corrective Action(s): Cloth removed. Ensure all staff use only food covers that are designed for food use. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer was too strong (test strip bleached out). Corrective Action(s): Diluted to 200ppm during inspection. Reminder: mix sanitizer by adding one teaspoon of plain bleach to each Litre of water. Do not exceed 200ppm bleach, as this may not evaporate quickly enough, and may contaminate food. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Under-counter stainless steel cooler was not equipped with a thermometer. Corrective Action(s): Extra thermometer moved to cooler during inspection. Ensure all coolers and freezers are equipped with thermometers, and that staff check these daily when recording temperature logs. Violation Score: 1

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

Comments

*General sanitation satisfactory. No pest issues observed during inspection. *Note: some cleaning required on frequent-contact surfaces (cooler door handles, dishwasher handle, shelving etc.) and under grills. Clean these areas by the end of this week (20th November 2016). *All cooler and freezer temperatures satisfactory. *Organization of raw and ready-to-eat foods satisfactory. *Hand sinks equipped with warm water, liquid soap and paper towels. *Dishwasher rinse measured at > 71 C at the plate level. Machine also provides chlorine sanitizer at approximately 50ppm (could not be tested accurately due to high water temperature). *Dry storage areas maintained in tidy condition. *Scoops left in bins were equipped with handles. *No change in food suppliers. *Par-cooked meats are cooled in small containers. *Tools, utensils and takeout containers generally stored in clean condition (see violations section). *Washrooms maintained in clean condition. Hand sinks equipped with warm water, liquid soap and paper towels.