INSPECTION REPORT Health Protection DWAG-CLPUC5

PREMISES NAME Hanaya Japanese Restaurant		Tel: (778) 855-0240 Fax:
PREMISES ADDRESS 106 - 2828 152nd St Surrey, BC V4P 1G6		INSPECTION DATE December 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Hyun Lee		NEXT INSPECTION DATE 1 Month
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 = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large batch of cooked tempura were store under ambient room temperature. Internal food temperature measured at 21C. Staff stated they were cooked half an hour ago. Corrective Action(s): Move the cooked tempura to a functioning cooler. Do not store any potentially hazardous food under room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. One bottle of bleach sanitizer measured with a concentration of over 200 ppm. 100 to 200 ppm is required to properly sanitize food contact surfaces. 2. Low temperature dishwasher dispensed 0 ppm bleach sanitizer at the plate level. Hypochlorite stock bottle was empty. Corrective Action(s): 1. Staff discarded and refilled the bottle with 200 ppm bleach sanitizer. Ensure to dilute the bleach properly. 2. Operator installed a new hypochlorite bottle at the low temperature dishwasher. Chlorine concentration measured at 50 ppm . Stock bottle must be checked on a daily basis and changed if required. Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meats stored beside cut yam in the under the counter cooler. Corrective Action(s): Move the raw meats away from vegetables and ready to eat foods. Raw meats contain pathogens that may contaminate fresh and ready to eat foods. Violation Score: 3

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

Comments

Routine inspection: - Coolers (sushi, under the counter, prep) at 4C or less. - Stand-up and chest freezers functional. - Miso soup and rice hot held above 60C. - 200 ppm bleach sanitizer available in other spray bottles. - Scoop for rice stored in cold water change every 2 hours. - FOODSAFE requirement met. - General sanitation satisfactory. - No pest activities observed at the time. - Temperature records maintained and available for review.