INSPECTION REPORT Health Protection LKIM-AV3UAE

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 16, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Paek Sung Yui		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 58

Critical Hazards: Total Number: 4

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: The HIRAME/Flounder and Aji/Horse Mackerel are served raw at facility. Health Inspector contacted Supplier and items are NOT frozen for pathogen destruction at supplier end. BOTH fish require a pathogenic destruction step (either cooking or freezing) It is the responsibility of the restaurant to ensure the safety of food served to the customer. . Corrective Action(s): CORRECTION ORDER ISSUED The facility must find a supplier that will provide the destruction of the potential parasites/pathogens of the fish species, cook the fish species or stop serving the species. Immediately the facility must cease serving the two species without a pathogenic destruction step. . . Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked pork cutlets out at room temperature at 1pm in afternoon (internally probed temperature 21 degrees Celsius) and cooked at 11:30 am: REPEAT VIOLATION Owner claims food items are "cooling" CORRECTED DURING INSPECTION - Items moved to cooler units . Corrective Action(s): All potentially hazardous food items are required to be in cooler unit at temperatures of less than or equal to 4 degrees Celsius. DO NOT store food items on the counter for indefinite time periods If food items are to be served hot then use a HOT HOLDING unit to store cooked food items If food items are cooling food will not cool down to 4 degrees Celsius stored on counter at room temperatures. If food items are to be prepped ensure preparation occurs immediately or place items back into cooler when not in use. . FINAL WARNING - food items such as cooked cutlets found to be stored out at room temperature after 12:30 when all preparation occurs prior to 11:30 will be discarded. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cutting boards stored on floor. REPEAT VIOLATION . Corrective Action(s): Storing food contact surfaces on floor is unsanitary. Locate new area for storing cutting boards. Clean and sanitize cutting boards immediately. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution for facility in kitchen area upon arrival of inspector. REPEAT VIOLATION - Three of four last inspections this violation occurred CORRECTED DURING INSPECTION - Sanitizer solution made during inspection100ppm Chlorine . Corrective Action(s): Ensure sanitizer solution is made PRIOR to the start of the day to ensure counters and work surfaces are cleaned and sanitized before food preparation. FINAL WARNING . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat and eggs over ready to eat food items. REPEAT VIOLATION . Corrective Action(s): Ensure all raw meat and raw eggs are stored on the bottom shelf of coolers . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Two Oyster shells found in dishpit. Staff were observed to clear dirty dishes from customer tables, scrape organics into strainer and place all dishes into sink for soaking. Two Oyster shells found in this sink. Owner claims staff were mistaken and placed oyster shells in sink by accident and were supposed to discard shells after customer use. . REPEAT VIOLATION . Photograph taken. Oyster shells are NOT to be re-used and washed between customers as they can not be easily cleaned and sanitized. Oyster shells are a porous material. Use only approved dishware for re-use. DO NOT continue this practice. - CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Properly train staff to discard all shells after customer use. If used shells are found in dishsink or dishwasher again the facility will be prohibited from using shells to serve food items to customer in. This includes Geoduck, Oyster or crab shells. . FINAL WARNING - IF SHELLS ARE FOUND IN DISH SINK OR DISHWASHER CORRECTION ORDER WILL BE ISSUED PROHIBITING THE USE OF ANY SHELLS IN FACILITY . Violation Score: 15

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 - Two functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.5) degrees Celsius at the dish - Proper thawing techniques observed - Sushi rice at pH of less than 4.5 - Receipts available on site for live sea urchins CORRECTION ORDER ISSUED: Violation of Food Premise Regulation Section 14 (1) Every operator of food premises that processes food must ensure that the food is processed in a manner that makes it safe to eat. Certain types of raw fish, including Horse Mackerel, Mackerel or Flounder, may contain parasites that could infect consumers when consumed. 1) Cease the serving of these types of fish raw without a procedure to destroy parasites 2) If the facility wishes to continue to serve these species raw a step of parasitic destruction must occur by either the supplier or the retailer. This includes cooking or freezing. 3) The freezing must occur at temperatures of -20 degrees Celsius or below for 7 days or -35 degrees Celsius or below for 15 hours or -35 degrees Celsius until frozen and held at -20 degrees Celsius for 24 hours. Freezing must be monitored and recorded. 4) When purchasing frozen fish request written documentation from the supplier to ensure that it meets the parasite reduction freezing requirement.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AV3UAE
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment