INSPECTION REPORT
Health Protection
KSTE-B6YV4T

PREMISES NAME
Hamada Japanese Restaurant
Tel: (604) 463-7535
Fax:
PREMISES ADDRESS
200 - 22529 Lougheed Hwy
Maple Ridge, BC V2X 0L4
INSPECTION DATE
November 29, 2018
TIME SPENT
1.15 hours
OPERATOR (Person in Charge)
Jae Sook Eui
NEXT INSPECTION DATE
December 03, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 33

Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Multiple areas showed an accumulation of grease, sticky fluids, and debris - inside fridge doors, outside of coolers, ice machine, shelving units, dishwasher, etc. [Date to be corrected by: December 3, 2018]
Corrective Action(s): Remove all tinfoil in food premises. Conduct a thorough cleaning of all food contact surfaces in the kitchen.
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
Observation #1: No sanitizer solution mixed up. Cloths lying on food contact surfaces. Mixed up 100 ppm chlorine bleach solution (1/2 teaspoon in 1 Litre of water) with staff and placed all wiping cloths inside. *Change bleach solution every 4 hours or sooner
Observation #2: Utensils (e.g. sushi knives, sushi rice spoon, etc.) stored in water at 16C. This is incorrect. In-use utensils must be stored in ice cold water (</= 4C) and after 4 hours, the utensils must be washed and sanitized (dishwasher) and the ice water must be changed.
Corrective Action(s):
Violation Score: 15


Non-Critical Hazards: Total Number: 1
314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation:
Observation #1: Temperature checks for coolers and freezers are not maintained. Staff must confirm daily that coolers are operating at </= 4C. If coolers are operating above 4C, all potentially hazardous foods must be moved to another cooler operating at </= 4C until cooler can be repaired.
Observation #2: No chlorine test strips on site to check sanitizer concentration
Corrective Action(s):
Corrective Action #1: Begin recording temperature checks of coolers and freezers daily
Corrective Action #2: Obtain chlorine test strips (NOT pH) and begin checking chlorine concentration at sanitizer buckets.
Violation Score: 3


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

Comments

General Comments
Handsinks equipped with hot and cold running water, liquid soap and paper towel
Coolers operating at </= 4C
Freezers operating at </= -18C
Hotholding miso soup and teriyaki sauce >/= 60C
No signs of pests observed. Pest control contract once a month
*Dishwasher has a plumbing leak - operator is aware and has called service technician; waiting on spare part
*Glove use is not advised. Used gloves observed lying on food contact surfaces. Gloves must NOT be re-used and must be changed between tasks.