INSPECTION REPORT Health Protection DWAG-CEYSUB

PREMISES NAME Hanaya Japanese Restaurant		Tel: (778) 855-0240 Fax:
PREMISES ADDRESS 106 - 2828 152nd St Surrey, BC V4P 1G6		INSPECTION DATE June 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Dong Hyun Lee		NEXT INSPECTION DATE June 09, 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] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. 5 bowls of cooked tempuras left under ambient air temperature. Internal food temperature measured at 22C. 2. One insert of cooked eggs and one insert of cooked beef was stored on top of the insert holder in the prep cooler near the dishwasher. Internal temperature for both measured at 18C. Corrective Action(s): 1. Move the cooked tempuras into the under the counter cooler. Do not store any cooked tempura under ambient air temperature for prolonged period of time. 2. Discard the aforementioned cooked eggs and cooked beef. Do not store any food on top of insert hold when the holder is full. This part will not be maintained at 4C or less. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher dispensed 0 ppm chlorine sanitizer at the plate level. 50-200 ppm is required to properly sanitize plates and utensils. Corrective Action(s): Operator to set up the 2 compartment sink for manual dishwashing. Clean and sanitize all plates and utensils manually. All dining utensils and plates are limited to single-use only until dishwasher is serviced. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed to be washing hands without using liquid soap. Corrective Action(s): Educate staff on properly hand washing procedures. Hands must be washed with hot/cold running water and liquid soap for at least 20 second, then dried with paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw fishes were stored inside the chest cooler without any physical covers. 2. A box of cabbages was stored under the 2 compartment sink with a garbage can close by. Corrective Action(s): 1. Cover raw fishes with a food-grade cover such as saran wrap during storage to protect them from contamination. 2. Move the box of cabbages to a safe food storage area. Under the sink and beside garbage have higher risk of contaminating the food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Accumulation of food debris observed inside stand-up freezer under the gasket. Corrective Action(s): Clean the aforementioned location. Follow your sanitation plan for regular cleaning schedule. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher unable to dispense any sanitizer at the plate level. Sanitizer line observed to be empty. Corrective Action(s): Fix / service the low temperature dishwasher to ensure 50 - 200 ppm bleach sanitizer is dispensed at the plate level. Operator able to fix the sanitizer line. Violation Score: 3

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

Comments

Routine inspection: - Coolers (sushi, under the counter, prep) at 4C or less. - Stand-up and chest freezers functional. - Miso soup and rice hot held above 60C. - 200 ppm bleach sanitizer available in spray bottles. - FOODSAFE requirement met. - No pest activities observed at the time. - Temperature records maintained and available for review.