INSPECTION REPORT Health Protection MLOO-BGASPJ

PREMISES NAME Hanayuki Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 100 - 221 Ioco Rd Port Moody, BC V3H 4H2		INSPECTION DATE September 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Deokhoon Kim		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Hand washing station in the kitchen was obstructed by utensils and equipment. 2. Paper towel dispenser in the staff washroom was not supplied with paper towels. Corrective Action(s): 1. Do not store anything in the hand washing station basin and keep the area clear to avoid potential contamination. 2. Supply paper towel dispenser with paper towels. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw beef stored above sauce buckets in the undercounter coolers. Corrective Action(s): Move raw beef away from sauce buckets. Do not store raw meats above vegetables, ready to eat, and cooked foods. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels (after correction) - Coolers (walk-in, undercounter, preps, sushi displays, stand-up) are ≤ 4°C - Freezers (walk-in, undercounter) are ≤ -18°C - Hot holding units (rice, miso soup, steam table) are ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine sanitizer detected. - Glasswasher is available. 50 ppm chlorine sanitizer detected. - 200 ppm bleach sanitizer is available. Ensure this is prepared by mixing 1/2 teaspoon (1/2 cap) of unscented household bleach per 1L water. - Ventilation hood is maintained - Ice machine is maintained. Ice scoop is stored properly. - Documentation from supplier available for adequate freezing of wild fish (-20°C for 7 days) - No signs of pests observed during inspection. Pest control reports available for review. - Premise is well lit - Permit is posted Note: - Keep FOODSAFE certificates on site for review. Send a copy of the certificate to the health inspector. Please note certificates only last for 5 years and must be renewed. - Send pH results for sushi rice to health inspector. Sushi rice pH must be 4.2 or less for room temperature holding. Otherwise, discard after 2 hours.