INSPECTION REPORT Health Protection LKIM-CN5RCL

PREMISES NAME Kaneko Hannosuke		Tel: (604) 336-9036 Fax:
PREMISES ADDRESS F10 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE January 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darren Huang		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Containers labeled as "BLEACH" had some other solution contained inside. Surfaces not being sanitized throughout the day. Additionally, containers should only have the chemical inside that is labelled on the outside. No other sanitizer solution observed to be present during time of inspection. Staff could not provide sanitizer solution when asked. CORRECTED DURING INSPECTION - solution dumped. Bottle rinsed. Chemical sanitizer solution 200ppm Chlorine made at time of inspection. Two compartment sink dishwashing sign provided in both Traditional Chinese and English at time of inspection . Corrective Action(s): Ensure Chemical sanitizer solution is made available and used throughout the day. Hang two compartment sink signs for staff in visible location. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Cloths used in food or cleaning preparation being stored under hand sink touching garbage to dry. . Corrective Action(s): These cloths need to be dried in a more sanitary location. Under a sink touching the garbage can is not suitable. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Items in storage unit stored on floor. . Corrective Action(s): Items need to be stored up off floor on proper storage shelves minimum 15 cm off floor. . Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Staff had added chemical to bottle labeled as "BLEACH". Chlorine sanitizer was not in the bottle. Staff explained other staff may have added degreaser to spray bottles. CORRECTED DURING INSPECTION. . Corrective Action(s): DO NOT repeat this action. Mixing of chemicals or improperly labelling chemicals is extremely dangerous. Not all chemicals are food grade - not all chemicals are intended for ingestion. Not all chemicals can be mixed - toxic gases can be inhaled if some chemicals are mixed. Discuss with staff. . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No employee present with FOODSAFE Level One or equivalency training. . Corrective Action(s): Ensure in Manager/Head Chef's absence at least one person is present at all times with FOODSAFE Level One or equivalency training. . Violation Score: 1

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 - 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 (75) Degrees Celsius at the dish - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection