INSPECTION REPORT Health Protection BWOI-CWPSN7

PREMISES NAME Hako Sushi		Tel: Fax:
PREMISES ADDRESS 620 - 22709 Lougheed Hwy Maple Ridge, BC V2X 2V5		INSPECTION DATE October 17, 2023	TIME SPENT 0.65 hours
OPERATOR (Person in Charge) Ja Hyeong Yun		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Improper reheating and hot holding observed. Items were discarded. Corrective Action(s): Either purchase a proper hot holding unit to place items into after being properly reheated or reheat and immediately dispense PHF's as discussed. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

*Recommend installing additional refrigeration equipment. *Due to lack of storage space adjacent to the deep fryer keep tempura batter refrigerated when not in use Wiping cloths stored in quat sanitizer when not in use. The frequency of changing the quat sanitizer will depend on the organic load introduced to the solution Proper hot holding unit in place for MIso Soup. Miso soup hot holding at >60c Monitoring logs being maintained Dishwasher at approx 75ppm chlorine in final rinse. Soap dispensed into was cycle. Wash water temperature are 135F All cold holding equipment cold holding at <4c