INSPECTION REPORT Health Protection JVIK-B93VBK

PREMISES NAME Hana Sushi (Chilliwack)		Tel: (604) 791-8200 Fax:
PREMISES ADDRESS 102 - 45300 Luckakuck Way Chilliwack, BC V2R 2C7		INSPECTION DATE February 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Moon Ja Kim		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher tested at 0ppm Cl at time of inspection Corrective Action(s): Observed last recorded test had been completed at the end of January. Test strips available Unit was primed and then tested at 50ppm Cl. Please ensure you are testing daily to ensure your dishwasher is in good working order. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed hot water at hand sink in kitchen had been turned off. Corrective Action(s): Hot water must available at all taps when the kitchen is in operation. Hot water restored at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Observed wear and tear at walls in high traffic areas - at hand washing sink and in dish pit 2. Observed duct tape in use at hand sink in kitchen and glass panel at sushi bar cooler Corrective Action(s): 1. Repair walls as necessary - either sand and repaint, or install a harder material more resistant to wear and tear (i.e. stainless steel). To be completed by next routine. 2. Duct tape is not an acceptable material for use in a kitchen. Remove duct tape and repair/replace equipmet. Violation Score: 1

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

Comments

Observed an ice bath - please ensure ice is same level as food level. Either house a smaller portion or use a larger ice bath. Observed an item fermenting for personal use, this item is to be taken home to prevent any confusion. If you wish to offer products that are fermented in house to the public, you must first consult your inspector to ensure all the necessary tests and food safety plans are submitted prior to sale. All temperatures meet health requirements Temperature and dishwasher logs available - please update logs for February All other hand washing sinks equipped Ice machine maintained General food storage practices in cold holding units are satisfactory - please be mindful of capacity of coolers & freezer, do not over stock General cleanliness is satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JVIK-B93VBK
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