INSPECTION REPORT Health Protection LKIM-B9MPHY

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 February 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paek Sung Yui		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cutting boards stored on floor. Whisk stored in bottom of handsink. Dunked in water used for "handwashing" between uses. CORRECTED DURING INSPECTION - Whisk rinsed and relocated to 200ppm Chlorine. . Corrective Action(s): Rinse whisks with clean, free flowing water between uses. Do not store on sink bottom as this has not been sanitized. Cutting boards must not be stored on floor. Find more suitable location. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer solution not available for use for the day prior to the start of food production. CORRECTED DURING INSPECTION - sanitizer solution, 200ppm Chlorine, made upon arrival of Health Inspector. . Corrective Action(s): Sanitizer solution is to be made prior to food production/handling and available for use throughout the day. . Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff are dunking hands in water to wash hands during busy period (as described by owner). This not only blocks the handsink but is improper handwashing. CORRECTED DURING INSPECTION - Bucket removed from handsink. . Corrective Action(s): No buckets are to be used for handwashing. Handwashing is to occur using free flowing water so that dirty water can flow down sink. DO NOT block handsinks with buckets of water intended 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): Raw chicken stored on bottom shelf frozen, thawing. CORRECTED DURING INSPECTION - Item moved to water. . Corrective Action(s): Owner does not want to use water as water degrades quality of final product. Double wrap chicken with plastic bag to prevent water from coming into contact with chicken once submerged in water. Thaw additional chicken in cooler unit instead of on bottom shelf. This issue has been discussed in the past. . Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required on floor in hard to reach areas, door fronts in sushi area and on cart shelves in back kitchen. . 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 - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.7) Degrees Celsius ppm at the dish - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Receipts available for inspection - Oysters - Sushi rice at pH 4.2 or less - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Keep personal items such as keys off counters and food preparation areas.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B9MPHY
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