INSPECTION REPORT Health Protection LKIM-AYZMRB

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 May 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paek Sung Yui		NEXT INSPECTION DATE June 01, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken cutlets out at 6 degrees Celsius out on counter. REPEAT VIOLATION. CORRECTED DURING INSPECTION - Items moved to cooler units Corrective Action(s): Do not leave food on counters for indefinite time periods. . 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 - 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. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Main handsink blocked with dishes. CORRECTED DURING INSPECTION. . Corrective Action(s): Ensure staff are using back sinks for dirty dishes as front sinks are for handwashing. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen raw shrimp and meat thawing at room temperature on and under prep counter. CORRECTED DURING INSPECTION - items placed back into cooler units. REPEAT VIOLATION. . Corrective Action(s): Ensure all thawing occurs at temperatures of 4 degrees Celsius or less. Either in water or in cooler (at 4 degrees Celsius or less). . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required under counters and equipment. Cleaning required on shelves. Clean in drawers. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - Pest control program in place - 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 - Two functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (75.5) Degrees Celsius at the dish - Raw meat stored away from Ready to Eat food items - Receipts available on site - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. According to the Owner no Hirame is on site today HOWEVER both AJI (Horse Mackerel) and HIRAME (Flounder) remain on menu. Remove these items from all menus including "Seasonal" menu. From last inspection a Correction Order was issued: "The HIRAME/Flounder and Aji/Horse Mackerel are served raw at facility. BOTH fish require a pathogenic destruction step (either cooking or freezing)Health Inspector contacted Supplier and items are NOT frozen for pathogen destruction at supplier end. It is the responsibility of the restaurant to ensure the safety of food served to the customer. 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." The only letter from supplier shown to inspector details the parasitic destruction for Salmon but does NOT specifically mention the AJI or HIRAME. Obtain letter from supplier outlining the parasitic destruction steps for the 2 raw fish species and facility will be permitted to serve the species raw. Until such time, CORRECTION ORDER STILL IN EFFECT. REMOVE AJI AND HIRAME FROM MENU (in all RAW forms)