INSPECTION REPORT Health Protection ATHP-CS4ULQ

PREMISES NAME Kaneko Hannosuke		Tel: (604) 336-9036 Fax:
PREMISES ADDRESS F10 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE May 23, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Darren Huang		NEXT INSPECTION DATE May 26, 2023
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): The following packaged foods had rodent chew marks on them and were discarded during the inspection: -Three 20kg bags of flour. -Eleven 250g packs of seaweed -One 454g package of dried tuna Corrective Action(s): Discarded during the inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: See violation code 203. Rodent activity observed in the storage room including droppings and chew marks on food. Corrective Action(s): 1) Place all food in pest proof containers with lids. 2) Provide the invoice for the pest control company that services this kitchen. 3) Clean all droppings with a bleach solution. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean the ventilation hood to remove grease buildup. It appears to be dripping from the interior of the hood now. Corrective Action(s): 1 week. Violation Score: 3

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

Comments

Manager onsite during the inspection did not have his FoodSafe certificate. To be verified during the follow-up inspection on Friday. Eggs noted at room temperature. Only bring out a small number of eggs at a time, or keep them refrigerated. Hand sinks were supplied with hot and cold water, soap and paper towels. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher reached 77 C at the plate level. Bleach sanitizer was measured at 100 ppm. Ice machine was kept clean. Overall sanitation in the kitchen was satisfactory.