INSPECTION REPORT Health Protection ABAI-ATJUUC

PREMISES NAME Hiro Sushi		Tel: (604) 877-1949 Fax:
PREMISES ADDRESS 102A - 3701 Hastings St Burnaby, BC V5C 2H6		INSPECTION DATE November 28, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ming Feng Yang		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Discarded trays of shrimp tempura, pumpkin tempura, yam tempura, and a bowl of spring rolls store at room temperature with internal food temp 24C to 26C. Staff member on duty said the foods were cooling and another staff member said the product was out since 11am. Time of inspection approx 2:30pm. Discarded container of cooked tempura chicken 35C that was stored at room temperature with the lid on it. Corrective Action(s): Do not store potentially hazardous foods at room temperature. Proper cooling procedures were reviewed with staff member on duty. Ensure the following time/temperature combinations are not exceeded: Internal temperature of cooling foods to reach 60C 20C in 2hrs or less (use ice bath, ice wand, shallow containers, do not cover..etc to facilitate cooling at room temperature as quickly as possible) then 20C 4C in 4hrs or less (done in cooler unit at 4C or less). Cooling of foods to be done during slower times. Foods intended for immediate use are to be stored at 4C or less or 60C or higher. There is to be no storage/display of foods at room temperature. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A) Noted bowls for miso soup prefilled with small amounts of tofu and green onion. B) Large bowl of tempura batter at 24C was discarded at time of inspection. Corrective Action(s): A) Tofu and cut up green onion are potentially hazardous foods and require refrigeration. Keep all potentially hazardous foods stored at 4C or less. B) Keep all cold perishable foods stored at 4C or less. Portion out small amounts as needed and keep larger batch in cooler unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A) Noted boxes of yams and containers of oil stored in hallway across from public washroom. B) Noted small bowls for miso soup with prefilled tofu at room temperature double stacked Corrective Action(s): Keep all foods stored in approved food storage area, away from washrooms and public access. B) Do not double stack food containers that have food in them. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A) Chest freezer door in kitchen was broken B) Tape noted on sliding door for sushi display case cooler Corrective Action(s): A) Repair/replace chest freezer/door B) Remove tape from sliding door for sushi display case Violation Score: 3

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

Comments

All hand wash stations fully equipped with soap, paper towel, hot and cold running water. All coolers 4⁰C or less (display case, under counter coolers, prep cooler, sliding two door cooler...etc) Freezers -16C to -18C All hot holding higher than 60⁰C (rice, miso soup...etc) General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Chlorine sanitizer in containers with cloths submerged 100ppm - available in both the front sushi preparation area and back cooking area. High temperature dish washer achieved 71⁰C (with thermolabel).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ABAI-ATJUUC
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: 0.25 hour Specific comments: All foods meet trans fat req's (golden emblem oil, various brands of noodles, dumplings, spring rolls and takoyaki balls checked)
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