INSPECTION REPORT Health Protection 245316

PREMISES NAME Hanayuki Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 100 - 221 Ioco Rd Port Moody, BC V3H 4H2		INSPECTION DATE July 16, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Deokhoon Kim		NEXT INSPECTION DATE July 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep fried tempura not cooled properly; left out at room temperature This may lead to pathogen growth Food should be cooled from 60C to 20C in 2 hours and 20C to 4C in 4 hours; discard if at room temp for more than 2 hours Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat and sauces in hot holding unit found to be below 60C Hot holding units must maintain 60C or higher to prevent pathogen growth. Raise temperature and hold at 60C; food discarded in hot holding unit. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer not present at time of inspection. Sanitizer is needed to properly sanitize food contact surfaces. Mix 1 teaspoon of bleach with 1 litre of water to obtain adequate strength sanitizer Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwashing stations were all missing either soap, paper towels, or both. Soap, paper towels and hot/cold running water needed for employees to wash their hands adequately. Make sure that all stations are stocked and unobstructed. Date to be corrected by: Immediately Corrective Action(s):

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Walk in cooler had food that was not covered, raw meat on top of vegetables, items stored on the floor Cooler in prep table also needs to have meat seperated from vegetables. This may cause contamination of food Keep items sepeatated into categories, cover all foods, store all foods atleast 6 inches from ground Date to be corrected by: Immediately Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door left open at time of inspection. This may allow entrance of pests. Keep back door closed or install a screen door. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food premise was very dirty; food debris and dirt underneath equipment and prep tables; spilled sauces in walk in cooler; handles are all greasy; build up of grease behind cooking station; fume head had build up of dust; entire perimeter is overall dirty. This may lead to harbouring of pests. Thoroughly clean the mentioned areas; make it a routine to do so Date to be corrected by: Immediately Corrective Action(s): Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Mixer not being used; clutter of items in staff storage area. Items not needed for operation of facility should not be stored on site. Remove these items Date to be corrected by: Immediately Corrective Action(s): Violation Score:

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

Comments

General Comments: - Temperatures of coolers </=4C, freezers </=-18C - 200ppm bleach sanitizer prepared on site (spray bottle and bucket with cloths) - Coolers/freezers require working thermometers to monitor temperature - Do not wash hands with gloves on. Any time hands get contaminated, remove, wash hands and place new gloves on. - Low temp chemical dishwasher reached 50ppm on dish surface. - If offering brown rice, make sure that it is kept hot at 60C or cold in cooler below 4C * Sushi rice --> pH testing is required to confirm pH is <4.5. Acidic enough to store at room temp.