INSPECTION REPORT Health Protection KSTE-BBKTM9

PREMISES NAME Hanano Sushi & Grill		Tel: (604) 937-0789 Fax:
PREMISES ADDRESS 14 - 555 Clarke Rd Coquitlam, BC V3J 3X4		INSPECTION DATE April 25, 2019	TIME SPENT 0.88 hours
OPERATOR (Person in Charge) Choong Hee Han		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observation #1: Ice machine had some mould accumulation in the back. Mould can contaminate ice. Observation #2: Spoon for tempura sitting in room temperature water. This temperature is conducive to the growth of foodborne pathogens Corrective Action(s): Corrective Action #1: Must be cleaned and sanitized every 2-3 months: 1. Turn off machine 2. Discard all ice 3. Wash with warm soapy water 4. Rinse 5. Sanitize with 100 ppm bleach. Corrective Action #2: In-use utensils must be stored in ICE water (less than or equal to 4 degrees Celsius) Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Some open food bags observed e.g. sugar with scoop in it. All foods must be stored covered to protect them from contamination. This includes all foods stored in the cooler **Correct by: Today** Corrective Action(s): Place foods in sealable containers or begin using clips to seal bags. Do not keep scoops inside food bags in order to minimize contact with germs found on hands. Violation Score: 3

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

Comments

General Comments Handsink equipped with hot and cold running water, liquid soap and paper towel Low-temperature dishwasher had 50 ppm bleach at the plate level upon final rinse cycle Bleach available for soaking cloths in bucket at 200 ppm; available in a spray bottle at 100 ppm. Ensure that food contact surfaces are wiped down minimum every 4 hours with bleach All coolers operating at <= 4C All freezers operating at </= -18C *Routinely thaw out freezers to remove build-up of ice Thermometers inside coolers and freezers Hot-holding miso soup at >/= 60C Sushi rice is acidified with vinegar *Some improvement in sanitation required in hard-to-reach areas and underneath equipment No signs of pests observed