INSPECTION REPORT Health Protection 245254

PREMISES NAME Hiro Sushi (Port Coquitlam)		Tel: (604) 552-3474 Fax:
PREMISES ADDRESS 111 - 2540 Shaughnessy St Port Coquitlam, BC V3C 3W4		INSPECTION DATE August 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chao Jie Li		NEXT INSPECTION DATE 6 Months
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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prawn tempura and gyoza kept at room temperature for more than 2 hours. This may result in possible pathogen growth. Food must be cooled from 60 to 20C in 2 hours or less and 20 to 4C in 4 hours or less; otherwise, food may be hot held at 60C or higher. The operator must discard the prawn tempura and gyoza and start practicing proper cooling/hot holding procedures Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer present for sanitizing food contact surfaces. Sanitizer is needed to sanitize food contact surfaces to prevent/inhibit pathogen growth. Prepare adequate sanitizer by mixing 1 teaspoon of bleach (chlorine) solution with 1 litre of water to prepare 100-200ppm bleach sanitizing solution Date to be corrected by: Corrected during inspection Corrective Action(s):

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Back kitchen area has build up of dirt and debris under tables and equipment; walls are stained as well. This is unsanitary and may lead to harbouring of pests. Clean the mentioned areas and make it part of a regular routine to do so. Date to be corrected by: 7 days Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Kitchen has multiple light bulbs that are out and one fixture is missing a cover. Adequate lighting is needed so that food is able to be handled in a safe way; covers are required because the light may shatter and fall on the operator or in the food. Replace the burnt out light bulbs and cover Date to be corrected by: 7 days Corrective Action(s): Violation Score:

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

Comments

General comments: - Cooler temps are </=4C; freezer temps are </=-18C; hot holding units are >/=60C - High temp dishwasher reached 71C on plate surface for final rinse cycle - Hand sinks equipped with soap, paper towels and hot/cold running water - Chlorine (bleach) sanitizer at 100-200ppm in bucket prepared at time of inspection * Remember to dispense all towels inside when not in use* - FoodSafe level 1 certified staff present - No pest activity