INSPECTION REPORT Health Protection AHEN-CRJSD6

PREMISES NAME Hula Poke at Guildford Town Centre		Tel: (778) 802-2122 Fax:
PREMISES ADDRESS 1407B - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE May 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nicolas Li		NEXT INSPECTION DATE 4 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held rice in the third rice warmer was measured between 56 to 59 degrees C. Staff informed it was hot-held below 60 degrees C for less than 2 hours. Corrective Action(s): Staff reheated the above-noted batch of rice to at least 74 degrees C in the microwave and transferred it back into the rice warmer. Monitor rice temperatures to ensure it is hot-held at least 60 degrees C to prevent the growth of any potential harmful pathogens and/or production of toxins. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Food residue was visible on the blade of the vegetable chopper, which was observed stored in a storage area. The vegetable chopper was last used last night according to staff. . 2. A knife with food residue over it was observed stored on the magnetic knife strip. Corrective Action(s): Staff manually cleaned the knife and blades of the vegetable chopper and placed them through the dishwasher to remove the food residue. Ensure equipment is thoroughly washed, sanitized, and air dried prior to storing in storage areas. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Hot-held food in the other two rice warmers was at least 60 degrees C. Refrigeration units were at 4 degrees C or less: -Upright single-door cooler: 0.2 degrees C. -2-door prep. cooler: 2.1 degrees C. -Single-door prep. cooler: 3.7 degrees C. -Beverages in dispensing equipment: 4 degrees C. -Upright double-door cooler (in stock room): -0.7 degrees C. -Beverage cooler (containing bottled water/canned coconut water) had a satisfactory temperature. Upright single-door freezer (in stock room): -18.7 degrees C (required: at -18 degrees C or less). Refrigeration units and freezer were equipped with thermometers. Note: Second upright double-door cooler and small white freezer in the stock room were empty and not in use. Staff informed they use the freezer during the summer months. Prior to re-stocking this refrigeration unit and freezer with food, ensure they are capable of temperatures of 4 degrees C and less and -18 degrees C or less respectively. Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Dishwasher final rinse temperature was at least 71 degrees C (measured at 77.1 degrees C) at the plate level. Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. 100 ppm chlorine sanitizer was available in a labelled spray bottle. Ice machine is cleaned and sanitized on a weekly basis according to staff. No signs of recent pest activity were evident at the time of inspection. Dry goods were stored off the floor in the dry storage room. Permit to operate was posted. Staff on shift held valid FOODSAFE Level 1 course training (expiration date: April 23, 2028). Signature is not required on this report due to COVID-19. If you have any questions, contact the Environmental Health Officer.