INSPECTION REPORT Health Protection FEMI-CRMTYF

PREMISES NAME Hakome Sushi Restaurant		Tel: (604) 464-1137 Fax:
PREMISES ADDRESS 13 - 1161 The High St Coquitlam, BC V3B 7W3		INSPECTION DATE May 8, 2023	TIME SPENT 3 hours
OPERATOR (Person in Charge) Sung Bum Koh		NEXT INSPECTION DATE May 09, 2023
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] No Food Safety Plan [s. 23] No Sanitation Plan [s. 24] No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 81

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Temp of cold foods in cooler are elevated - internal temp of foods were 8 to 14 oC , thermometer inside is 10 oC Corrective Action(s): Discard all potentially hazardous foods that were stored in this cooler - Whole veg ( ie: carrots , cucumbers...) are ok. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dirty wiping rags are stored on counters Corrective Action(s): Wiping rags to be washed ,rinsed and store in sanitizer bucket once not in use. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel available at hand washing sink Corrective Action(s): Hand washing sink to be stocked with paper towel and liquid soap at all time. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Observed staff reaching into garbage and sliced cucumber without hand washing . Corrective Action(s): Staff to wash hands after any possible contamination (ie; garbage...) Violation Score: 5

Non-Critical Hazards: Total Number: 9

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Noted a number of cooking equipment without proper ventilation. Corrective Action(s): -Remove cooking equipment or provide commercial ventilation to remove steam, grease laden products. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: Observed lettuce being washed in one sink a dirty dishware being rinsed in the other sink , dirty water being splashed onto lettuce Corrective Action(s): Do not wash vegetable or any foods when dirty dishware are being washed. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Frozen foods was -9 oC Corrective Action(s): Transfer all frozen foods to working freezer. Proof is required for Frozen fish re: sushi safe ( parasite destruction or if it is all farmed salmon) and exempted fish from parasite destruction. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No temp log sheet on site. Corrective Action(s): Temp of all coolers to be monitored at least 2 per day and recorded in log sheet . Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning noted in entire kitchen . Corrective Action(s): Deep clean the whole facility. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard, foils, newspaper are being used to line shelving units. Corrective Action(s): Remove all. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: -Upright freezer and cooler are not providing acceptable temp. Freezer temp <=-18 , cooler temp <=4 Co -Freezer is leaking- Corrective Action(s): Fix them so cooler temp is <=4 oC and Freezer is <=-18 oC Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottle has no label. Corrective Action(s): Label it. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff with Food Safe training at time of visit. Corrective Action(s): There must be enough staff with FoodSafe training available at all time, Violation Score: 1

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

Comments

Close immediately, rectify all noted issues contact the area inspector for inspection to re-open. -Temp of Dishwasher is >71 oC at plate -Temp of chest freezer <-18 oC , upright cooler (3 door) is <4 oC , sushi cooler temp <4 oC -Proof re: Salmon Norway atlantic - farmed or wild? supplier: Angle Seafoods Ltd - 8475 Fraser street Vancouver 604-254-2824