Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BLBTWG
PREMISES NAME
Hanaya Japanese Restaurant
Tel: (604) 542-6311
Fax:
PREMISES ADDRESS
106 - 2828 152nd St
Surrey, BC V4P 1G6
INSPECTION DATE
January 30, 2020
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Lee Dong Hyun
NEXT INSPECTION DATE
February 07, 2020
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 = 12
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): The following was observed:
1. Bleach water sanitizer in labeled spray bottles was tested at over 200 ppm chlorine.
2. Raw products (pork, shrimp) stored over ready-to-eat foods (spinach).
3. Handle of scoop observed to be in contact with ice. Ice used for beverages.
Corrective Action(s): Bleach water sanitizer was remade and tested at 100 to 200 ppm chlorine. Poster with instructions for preparation of bleach water sanitizer was provided at time of inspection. Raw and ready-to-eat products reorganized--raw stored below ready-to-eat. Handle of scoop was placed outside of ice on edge of container. Ensure scoop is always stored in a manner so that handle, which may become contaminated, does not touch ice.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Debris observed in area of floor located to left of dishwasher and along floor-to-wall junctions.
Corrective Action(s): Ensure all areas are properly cleaned to remove all debris. Food debris and/or grease may attract pest activity. Date to be corrected by: February 7, 2020.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Small shelf located to left of dishwashing area is made from unfinished wood / particle board. Signs of potential mould / staining observed.
Corrective Action(s): Ensure all shelving finishes are smooth, non-absorbent, easy-to-clean, and suitable for the intended purpose. Date to be completed by: February 7, 2020.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation (CORRECTED DURING INSPECTION): One spray bottle containing a cleaning product was observed to be unlabeled.
Corrective Action(s): Labeled at time of inspection. Ensure all chemicals, cleansers, and similar agents are properly labeled to identify contents and to prevent accidental mixing and/or misuse. Date to be corrected by: Today.
Violation Score: 3

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

Routine inspection conducted:
Upright glass cooler (sushi prep area) at 3 degrees C.
Upright glass cooler (left, back area) at 4 degrees C.
Upright glass cooler (right, back area) at 3 degrees C.
Under counter cooler (near cook line) at 3 degrees C.
Sushi display coolers at 2 to 4 degrees C.
Sushi prep under counter cooler at 3 degrees C.
Upright freezer at -18 degrees C.
Under counter freezer -22 degrees C.
Chest freezers at -18 to -20 degrees C.
Hot holding internal food temperatures at 60 degrees C or more.
Hand washing sinks are accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
Sushi rice pH measured 4.0.
Non-latex gloves available.
Bleach water sanitizer available in bucket with wiping cloths at 100 to 200 ppm chlorine.
Low temperature dishwasher measured 58 degrees C and 50 to 100 ppm chlorine in rinse residual at utensil surface (minimum required: 50 ppm chlorine).
Staff personal items stored in separate area.
No signs of pest activity observed at time of inspection.
Temperature logs up to date.
Permit posted.