Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-ARLMVU
PREMISES NAME
Hanako Japanese Restaurant
Tel: (604) 582-8833
Fax: (604) 582-8877
PREMISES ADDRESS
205 - 15135 101st Ave
Surrey, BC V3R 7Z1
INSPECTION DATE
September 27, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Paek Sung Yui
NEXT INSPECTION DATE
September 29, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer solution not made for kitchen prior to the start of the day. CORRECTED DURING INSPECTION - 200ppm Chlorine sanitizer solution was made upon arrival of inspector.
.
Corrective Action(s): Ensure sanitizer solution is made prior to the start of food production.
.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen raw meat thawing at room temperature under prep counter. CORRECTED DURING INSPECTION - items placed back into cooler units.
Repeat offense.
.
Corrective Action(s): Ensure all thawing occurs at temperatures of 4 degrees Celsius or less. Either in water or in cooler (at 4 degrees Celsius or less).
.
Violation Score: 3

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

COMMENTS
- Facility in GOOD sanitary condition
- No evidence of pests
- Pest control program in place
- Handsinks adequately supplied
- Coolers achieving temperatures of less than or equal to 4 degrees Celsius
- Freezers achieving temperatures of less than or equal to -18 degrees Celsius
- Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius
- Dishwasher achieving final sanitizing rinse of greater than or equal to 72 degrees Celsius (72.8 degrees Celsius) at the dish
- Raw meat stored away from Ready to Eat food items
- Sushi rice at pH of less than 4.5
- Receipts available on site (for Sea Urchin, Sea Bream, Lobster and Hirame/Flounder species) - *** Ensure receipts or copies of receipts are kept on site to verify all products are from an approved source

NOTE: Crab shells (unused and uncleaned but cooked) found in cooler unit. Ensure when these items are used they are SINGLE USE and not used between customers. These items can not be adequately cleaned and sanitized and are therefore unsuitable for re-use. The re-use of crab shells or other sea shells between customers is not permitted due to the inability to adequately clean and sanitize these items between customers.

NOTE: New seasonal menu items have been added to menu (items include: Bluefin Tuna, Lobster (sashimi and motoyaki), Sea Bream, Oysters, Horse Makerel, Flounder/Hirame and Sable fish). Some of these items do not have a pathogenic kill step at restaurant (are consumed raw). Health Inspector to verify if parasitic kill step is required and/or if parasitic kill step has been applied at some point of the production by suppliers. Photographs taken of all invoices.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: LKIM-ARLMVU
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:
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