INSPECTION REPORT Health Protection FEMI-CRPP2J

PREMISES NAME Hakome Sushi Restaurant		Tel: (604) 464-1137 Fax:
PREMISES ADDRESS 13 - 1161 The High St Coquitlam, BC V3B 7W3		INSPECTION DATE May 10, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Bum Koh		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # FEMI-CRMTYF of May-08-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Temp of cold foods in cooler are elevated - internal temp of foods were 8 to 14 oC , thermometer inside is 10 oC Correction: Discard all potentially hazardous foods that were stored in this cooler - Whole veg ( ie: carrots , cucumbers...) are ok. Code 301 noted on Routine inspection # FEMI-CRMTYF of May-08-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dirty wiping rags are stored on counters Correction: Wiping rags to be washed ,rinsed and store in sanitizer bucket once not in use. Code 401 noted on Routine inspection # FEMI-CRMTYF of May-08-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel available at hand washing sink Correction: Hand washing sink to be stocked with paper towel and liquid soap at all time. Code 402 noted on Routine inspection # FEMI-CRMTYF of May-08-2023 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed staff reaching into garbage and sliced cucumber without hand washing . Correction: Staff to wash hands after any possible contamination (ie; garbage...)

Comments

-Good improvement- -New freezer is purchased, cooler temp is 2 oC , bleach soultion in buckets and spray bottle >100 ppm, paper towel and liquid soap are provided -Provide paper towel holder at hand washing sink. Closure order is lifted subject to : *New frreezer temp <= -`18 oC before storing foods - (it was -9 oC at time of visit- been powered around 1 hr) * Deep cleaning still required for flooring in kitchen, under shelving, behind equipment, shelving unit * all items to be off of the floor including buckets and dishware (pots,...) * Discard items that are not being used on daily bases to have more space * Revise cleaning schedule to improve cleaning for the facility * Owner (MJ) to register for FS level 1 training ** Reduce menu items and remove all items that require deep frying, sautéing , frying or too much steam due to lack of adequate ventilation. Send a written report re: compliance with * items no later then May 15 via email to the area inspector **- operator requested to speak with a Korean speaking EHO to assist him with revising menu ( removing items)