INSPECTION REPORT Health Protection LKIM-BD9PUA

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 June 18, 2019	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Paek Sung Yui		NEXT INSPECTION DATE June 21, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 60

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: REPEAT VIOLATION: Cutting boards stored on floor. This issue has been discussed as it was in violation of Food Premises Regulations 17(1) on the following dates: 1) September 13, 2016 2) January 16, 2018 3) February 22, 2019 . Corrective Action(s): This violation occurred during previous inspection. Cutting boards must not be stored on floor. Find more suitable location. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: REPEAT VIOLATION: Sanitizer solution not available for use for the day prior to the start of food production. CORRECTED DURING INSPECTION - sanitizer solution, 200ppm Chlorine, made upon arrival of Health Inspector. This violation of Food Premises Regulations Section 17(2) has occurred previously on the following dates: 1) Sept 13, 2016 2) May 31, 2017 3) Sept 27, 2017 4) Jan 16, 2018 5) May 22, 2018 6) Feb 22, 2019 7) TODAY . Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish. 68 Degrees Celsius obtained. All dishware has not been adequately sanitized. Facility must re-sanitize all dishware prior to use. . Corrective Action(s): Sanitizer solution is to be made prior to food production/handling and available for use throughout the day. . All dishware in facility must be sanitized through dishwasher unit once repaired. . Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Health Inspector unable to wash hands upon arrival. Those sinks that are designated as handsinks must be always kept free for use. Paper towel dispensing unit missing from front sushi area. . Corrective Action(s): Obtain under counter or on counter surface paper towel dispensing unit. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat stored above ready to eat food items in stand up cooler unit. . Corrective Action(s): Ensure raw meat is stored below ready to eat food items. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door open and propped open with piece of wood. CORRECTED DURING INSPECTION - door closed. . Corrective Action(s): Ensure back door remains closed to prevent entry of pests into facility. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on floor in hard to reach areas, drawer fronts in sushi area and mats, and under mats, in sushi area. Corrective Action(s): ,. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Colander used for rinsing rice in poor condition. Obvious cracking and broken pieces. Item held together with plastic string. . Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the dish. . Corrective Action(s): This item was discussed during previous inspection. Owner was told to replace item. Item has not been replaced. Replace item IMMEDIATELY with a colander in more suitable condition. . Repair dishwasher IMMEDIATELY. Run all dishware through dishwasher to ensure proper sanitizing has been achieved . Violation Score: 15 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Owner still does not have FOODSAFE LEVEL ONE . Corrective Action(s): This MUST be retaken. FOODSAFE LEVEL ONE will explain the importance of sanitizing all surfaces. Discussion with owner as to the requirement for sanitizing of all food preparation areas INCLUDING raw fish. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - 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 or equal to 72 (…) Degrees Celsius ppm at the dish - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques - EXCELLENT! - Staff observed to use sink and cold water to thaw food items - Sushi rice at pH 4.2 or less - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - signs posted in back kitchen area stating no cell phone use ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. CLOSURE ORDER ISSUED: VIOLATION OF FOOD PREMISES REGULATION 17 (1) Every operator of food premises must ensure that the premises and the equipment and utensils used on the premises are maintained in a sanitary condition. (2) Without limiting subsection (1), every operator of food premises must ensure that the equipment, utensils and food contact surfaces used on the premises are washed and sanitized in a manner that removes contamination. (3) Every operator of food premises must provide the facilities and equipment necessary to meet the requirements of subsections (1) and (2). The Following Actions MUST be taken: 1. Repair dishwasher. Final sanitizing rinse of greater than or equal to 71 degrees Celsius must be achieved and maintained at the dish. 2. Clean and sanitize all dishware including but not limited to: dishes, utensils, glasses, teapots, pots, pans, lids, containers, serving items, trays, cutting boards, chop sticks, plates, bowls, etc. All of these items are to be run through the dishwasher once it has been repaired. 3. Do not prepare food. Do not open facility without approval from Fraser Health Authority. 4. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection of facility.