INSPECTION REPORT Health Protection LKIM-BD9TBW

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 June 18, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Paek Sung Yui		NEXT INSPECTION DATE June 19, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
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 302 noted on Routine inspection # LKIM-AMVNLJ of May-31-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution not prepared prior to food preparation - CORRECTED DURING INSPECTION - 200ppm Chlorine sanitizer solution prepared upon arrival of inspector . Correction: Ensure sanitizer solution is made prior to the start of food preparation each day. . Code 202 noted on Routine inspection # LKIM-AV3UAE of Jan-16-2018 Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: The HIRAME/Flounder and Aji/Horse Mackerel are served raw at facility. Health Inspector contacted Supplier and items are NOT frozen for pathogen destruction at supplier end. BOTH fish require a pathogenic destruction step (either cooking or freezing) It is the responsibility of the restaurant to ensure the safety of food served to the customer. . Correction: CORRECTION ORDER ISSUED The facility must find a supplier that will provide the destruction of the potential parasites/pathogens of the fish species, cook the fish species or stop serving the species. Immediately the facility must cease serving the two species without a pathogenic destruction step. . . Code 302 noted on Routine inspection # LKIM-B9MPHY of Feb-22-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution not available for use for the day prior to the start of food production. CORRECTED DURING INSPECTION - sanitizer solution, 200ppm Chlorine, made upon arrival of Health Inspector. . Correction: Sanitizer solution is to be made prior to food production/handling and available for use throughout the day. . Code 402 noted on Routine inspection # LKIM-B9MPHY of Feb-22-2019 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff are dunking hands in water to wash hands during busy period (as described by owner). This not only blocks the handsink but is improper handwashing. CORRECTED DURING INSPECTION - Bucket removed from handsink. . Correction: No buckets are to be used for handwashing. Handwashing is to occur using free flowing water so that dirty water can flow down sink. DO NOT block handsinks with buckets of water intended for handwashing. . Code 301 noted on Routine inspection # LKIM-BD9PUA of Jun-18-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: REPEAT VIOLATION: Cutting boards stored on floor. This issue has been discussed as it was in violation of Food Premises Regulations 17(1) on the following dates: 1) September 13, 2016 2) January 16, 2018 3) February 22, 2019 . Correction: This violation occurred during previous inspection. Cutting boards must not be stored on floor. Find more suitable location. . Code 302 noted on Routine inspection # LKIM-BD9PUA of Jun-18-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: REPEAT VIOLATION: Sanitizer solution not available for use for the day prior to the start of food production. CORRECTED DURING INSPECTION - sanitizer solution, 200ppm Chlorine, made upon arrival of Health Inspector. This violation of Food Premises Regulations Section 17(2) has occurred previously on the following dates: 1) Sept 13, 2016 2) May 31, 2017 3) Sept 27, 2017 4) Jan 16, 2018 5) May 22, 2018 6) Feb 22, 2019 7) TODAY . Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish. 68 Degrees Celsius obtained. All dishware has not been adequately sanitized. Facility must re-sanitize all dishware prior to use. . Correction: Sanitizer solution is to be made prior to food production/handling and available for use throughout the day. . All dishware in facility must be sanitized through dishwasher unit once repaired. .

Comments

CLOSURE ORDER RESCINDED: Facility was able to repair dishwasher and temperatures of greater than 71 degrees Celsius were obtained. Temperatures of 74.3 degrees Celsius achieved for final rinse. Facility currently in process of re-washing ALL dishware at facility to ensure all dishware has been properly sanitized. Ensure remaining dishware is washed in dishwasher. Health Inspector to return tomorrow to ensure all dishware is sanitized. Ensure dishwasher is achieving final sanitizing rinse of greater than 71 degrees Celsius at the dish to ensure proper sanitization has occurred for all dishware.