INSPECTION REPORT Health Protection 241583

PREMISES NAME Hanaya Japanese Restaurant		Tel: (604) 542-6311 Fax:
PREMISES ADDRESS 106 - 2828 152nd St Surrey, BC V4P 1G6		INSPECTION DATE August 10, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Lee Dong Hyun		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shrimp tempura observed being left out at room temperature, internal temperature was at 22C. Corrective action: Tempura was left out after lunch rush (<4 hours), operator was instructed to immediately place back into cooler, to prevent rapid growth of bateria. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle in kitchen had approximately 0 ppm chlorine residual Corrective action: A new bleach solution was prepared and had 200 ppm chlorine residual. Ensure that spray bottles have bleach by testing with chlorine test strips. Sanitizer is required at all times to kill bacteria on food contact surfaces. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink at front service counter was obstructed by utensils and bowls. Corrective action: Remove the utensils and bowls from handsink. Handsink should be used only for handwashing, which is essential for all food handlers to remove bacteria and viruses from hands. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Dry storage cabinet for sugar had spilled sugar around the interior and exterior edges. Small ants were observed feeding on the spilled material. Corrective action: All surfaces inside the cabinet were cleaned and sanitized, and the exterior edges were cleaned and wiped with sanitizer at time of inspection. Ensure that there is no accumulation of spilled material in dry storage areas to avoid attracting pests. Corrective Action(s): Violation Score:

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

Comments

- All coolers were at 4C or lower - All freezers were at -18C or lower - All handsinks (2) equipped with paper towels, liquid soap, and hot/cold running water - Dishwasher had a final rinse temperature of 75C at the plate (min: 71C) - Rice hot-held at 60C or greater - Miso-soup hot-held at 60C or greater - Acidified rice is held at room temperature and has a pH of <4.2. Note: Room-temperature holding of acidified rice is acceptable but the unused rice must be discarded at the end of day. - General sanitation is satisfactory. Better sanitation conditions can be achieved by sweeping between and under equipment Recommendations: - As stated on previous routine inspection report, temperature logs should be started. - Do not saturate the coolers with boxes and food. The cooler should have adequate air space inside for proper air circulation and cooling - When processing foods such as shrimp at room temperature, limit processing time to a maximum of 2 hours. Place in the cooler or freeze afterwards.