INSPECTION REPORT Health Protection 262383

PREMISES NAME Hana Sushi Restaurant		Tel: (604) 626-0330 Fax:
PREMISES ADDRESS 103 - 3240 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE August 18, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Geunsang Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 15

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observation: Observed a large container of densley packed food product that was at 43.2C. Container of food product was stored in the kitchen undercounter fridge. Corrective Action(s): Corrective Action: Remove the food product from the undercounter kitchen fridge. Then separate it into smaller portions, using shallow food-grade containers and move them to a fridge that is below 4C. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observation: Observed perishable food products stored at 6.7C inside of the undercounter kitchen fridge. Operator removed preishable food products and adjusted the fridge to a cooler setting. During inspection the undercounter fridge in the kitche managed to reach 3.8C. Corrective Action(s): Corrective Action: Remove perishable food products from the undercounter kitchen fridge and store them in a fridge that can maintain a temperature below 4C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observation: Observed dishes stored in the basins of hand washing stations. Corrective Action(s): Corrective Action: Remove the dieshes from the basins of handwashing stations and ensure they are available to employees. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Hand washing stations are equipped with hot / cold water, paper towel, and liquid soap - Washrooms are equipped with hot / cold water, paper towel, and liquid soap Temperatures: - All fridges except the undercounter kitchen cooler were below 4C during inspection [see violation]. - All freezers were below -18C during inspection. Food products were solid to touch - Hot holding of rice was above 60C; internal probed miso soup temperature was 64.6C - High temperature dishwasher final rinse temperature reached 71.4C during inspection - Thermometers were present in all fridges & freezers during inspection General Sanitation and Maintenance: - 2-compartment sink, plugs, and bleach were available for manual dishwashing - Ventilation hood was in good order and maintained (next service Jan./2024) - Bleach sanitizer in buckets were available throughout the facility - Bucket bleach sanitizers were free from debris and had 200ppm chlorine residual during inspection - Food products were stored covered, in food-grade containers / plastics, and were 6-inches off the ground - Washrooms were clean and sanitary during inspection - General facility sanitation and cleanliness was adequate - Automatic rice rolling machine is disassembled, cleaned, and sanitized every 4 hours, as per operator - Ice machine was clean & sanitary Administrative: - FoodSafe Level 1, or equivalent was available during inspection - Permit is conspicuously posted behind the register - Pest control is done by building (complex) - Temperature records were not available during inspection * Ensure to start and maintain temperature logs for all hot holding equipment, fridges,and freezers.