INSPECTION REPORT Health Protection KSTE-B96SZT

PREMISES NAME Hiro Sushi (Port Coquitlam)		Tel: (604) 552-3474 Fax:
PREMISES ADDRESS 111 - 2540 Shaughnessy St Port Coquitlam, BC V3C 3W4		INSPECTION DATE February 7, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chao Jie Li		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Multiple areas show an accumulation of grease, and/or debris, including: - Inside lid of deep freezer by sushi station - The inside sliding door area of the cooler (in the customer section); all cooler/freezer doors; the outside of the dishwasher - Underneath cooking equipment in the kitchen **Correct by: TOMORROW, February 8, 2019** Corrective Action(s): Clean these areas thoroughly. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The new dishwasher still has its protective peel on. This is only meant to be on the machine during shipping to protect it from scratches, but must be removed in order to allow for cleaning. **Correct by: TODAY** Corrective Action(s): Remove the peel from all sides of the dishwasher FULLY. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple light bulbs burnt out in the kitchen, resulting in a dimly lit space. The kitchen must be brightly lit for cooking and cleaning purposes. **Correct by: TODAY** Corrective Action(s): Replace the burnt out bulbs in the kitchen Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The operator's FoodSafe certificate has expired. All FoodSafe certificates without expiry dates written on them have officially expired January 2019. This is a repeat violation, as the operator was to have booked the course by October 1, 2018 according to the previous inspection. Further enforcement action will be taken if this directive is not followed. **Correct by: TOMORROW - Friday, February 8th, 2019** Corrective Action(s): The operator must register for the full, one-day FoodSafe Level 1 course and successfully pass it. Provide a receipt of registration to the inspector via e-mail no later than 5 pm TOMORROW: kelsey.stele@fraserhealth.ca Violation Score: 1

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

Comments

A routine inspection was conducted, the following items were observed: No valid FoodSafe certificates are on-site. One staff member says that they have FoodSafe. Please send a copy of the certificate to inspector no later than 5 pm tomorrow via e-mail: kelsey.stele@fraserhealth.ca -- There must be at least one staff present who has a valid FoodSafe certificate at any one time Please ensure that all cardboard and tinfoil is discarded daily and that adequate cleaning takes place underneath the cooking equipment on a regular basis to prevent build-up of grease and debris All coolers operating at </= 4C; freezers at </= -18C; hot-holding at >/= 60C Coolers/freezers have thermometers. *TEMPERATURE LOG: All coolers/freezer temperatures must be checked daily and recorded. If coolers at operating at greater than 4 degrees Celsius, foods must be moved to a working cooler and the cooler must be serviced. Rice pH at </= 4.2 High-temperature dishwasher reached >/= 71C at the plate level upon final rinse cycle (min/max probe thermometer) Handsinks equipped with hot and cold running water, liquid soap and paper towel Chlorine bleach available in spray bottle at 100 ppm. Discussed with operator and staff the importance of soaking cloths in bleach when they are not being used. Cloths should never be lying on a surface. They are either being used or soaking in bleach. Change the bleach solution every 1-2 hours to maintain the correct strength.