INSPECTION REPORT Health Protection FEMI-CGNSYH

PREMISES NAME Hakome Sushi Restaurant		Tel: (604) 464-1137 Fax:
PREMISES ADDRESS 13 - 1161 The High St Coquitlam, BC V3B 7W3		INSPECTION DATE July 25, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sung Bum Koh		NEXT INSPECTION DATE August 03, 2022
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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: -Raw fish being stored above vegetable in upright glass door cooler - Open package of dry goods noted in kitchen Corrective Action(s): - Keep Raw fish and any raw animal origin foods in lower shelf and away from any vegetable or ready to eat products to reduce risk of contamination -After opening any bags of dry goods transfer them in a sealed bin Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back area too cluttered- not able to check Corrective Action(s): Organize and store stuff off of floor to aid monitoring for pest activity Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Poor cleaning noted in entire kitchen including behind/under all equipment, shelving units , under sinks ... Corrective Action(s): Deep clean the facility Violation Score: 9

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

Comments

- Temp of all coolers and freezer satisfactory ( <4 oC and < -18 oC) with exception of white domestic cooler it was 8 oC - operator set it to lower and it to 4 oC by the end of visit - Bleach solution in spray bottle too strong- it got diluted to 100 ppm -Paper towel and liquid soap are provided at hand washing sink in the front - Sushi rice temp 39 oC ** Provide bucket of sanitizer for wiping rags ** Provide liquid soap dispenser for hand wash sink in sushi prep area and keep any food container or cutting board away from it. ** Ensure to monitor temp of coolers ( twice daily) and keep a log Note: Signature of recipient on report not required at this time due to Covid19 safety protocols. Observation and issues are communicated with the facility owner, a copy will be sent via email later.