INSPECTION REPORT Health Protection LKIM-BLBQLH

PREMISES NAME Hanako Japanese Restaurant		Tel: (604) 582-8833 Fax: (604) 582-8877
PREMISES ADDRESS 205 - 15135 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE January 30, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paek Sung Yui		NEXT INSPECTION DATE 4 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in the following places: - Under equipment and food preparation surfaces in kitchen areas - hard to reach areas - Grill exhaust canopy vents . Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Soap dispenser in staff washroom is a squeeze bottle. . Corrective Action(s): Replace with proper pump. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than 71 (71.3) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - EXCELLENT arrangement of food items in coolers today - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - Sushi rice at pH 4.2 or less - Back door closed during inspection - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection