INSPECTION REPORT Health Protection MBEK-C4AU62

PREMISES NAME Hanaya Japanese Restaurant		Tel: (778) 855-0240 Fax:
PREMISES ADDRESS 106 - 2828 152nd St Surrey, BC V4P 1G6		INSPECTION DATE June 23, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dong Hyun Lee		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine (sanitizer) residual was detected at the utensil surface for the low temperature dishwasher. Dishwasher was tested over multiple cycles. Note: Maximum temperature at utensil surface measured 61 degrees C. Corrective Action(s): Restaurant operator adjusted dishwasher to dispense sanitizer during rinse cycle (alternate chemical feed line used) in the interim until technician repairs dishwasher. A sanitizer residual of 50 ppm chlorine was detected at the utensil surface and was tested over multiple cycles. Restaurant operator was directed to have all equipment and utensils re-washed and sanitized through dishwasher to ensure all items have been properly sanitized to inactivate or kill potential pathogens that may remain on surfaces. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw pork stored above ready-to-eat vegetables. Note: Raw pork within unopened, vacuum sealed packaging (no leakage observed) and vegeatables (bean sprouts) within bag--no direct contact. 2. Employee personal items stored in same area as food equipment and utensils (e.g. knives). One glove that appeared to be used was also observed in same area. 3. Two bottles of bleach water sanitizer were tested with a chlorine concentration greater than 200 ppm (test strip was bleached out white). Corrective Action(s): 1. Raw pork relocated away from ready-to-eat foods. Ensure that raw foods (for example, raw chicken or pork) are not stored above ready-to-eat foods such as fruits and vegetables to prevent potential contamination. Raw animal products may potentially leak onto foods below. 2. Personal items removed from aforementioned area. Glove discarded. Knives washed and sanitized at time of inspection. Ensure that personal items are stored in a designated area away from food or food equipment/utensils/surfaces to prevent potential contamination. Gloves are one-time use and are to be appropriately discarded following use. 3. Bleach water sanitizer was diluted to a concentration of 100 to 200 ppm chlorine. Ensure sanitizer is maintained at effective concentrations for sanitizing food contact surfaces. Excess bleach (e.g. greater than 200 ppm chlorine) on surfaces may potentially contaminate food. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Partially frozen meat observed thawing at ambient temperature. Corrective Action(s): Ensure that frozen foods are properly thawed (for example, in a cooler at 4 degrees C or less). Thawing foods at ambient temperature can lead to the rapid growth of potenital pathogens. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed in the following areas: - Within cooler/freezer units, including door seals - Underneath equipment - On shelving, particulary in tempura flour dry storage area - On walls in food preparation areas - Behind and underneath cooking equipment Corrective Action(s): Ensure that the above-noted areas are properly cleaned to remove food debris. Food storage and preparation areas are to be sanitized as well. Accumulated food debris may potentially attract pests and may impact the sanitary operations of the facility. Date to be corrected by: June 30, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher was not properly dispensing sanitizer. Corrective Action(s): Ensure dishwasher is serviced so that it is operating as per manufacturer's specifications, and effectively washing, rinsing, and sanitizing food equipment and utensils. A minimum 50 ppm chlorine residual must be provided at the utensil surface. Note: Dishwasher was temporarily adjusted/altered in interim to meet sanitizing requirements. Date to be corrected by: June 24, 2021. Violation Score: 3

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

Comments

Routine health inspection conducted. Coolers at 4 degrees C or less. Freezers at -14 to -26 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Hot and cold running water, liquid hand soap, and single use paper towels available at sinks for hand washing. Sushi rice pH measured at 3.5 to 4.0. Non-latex single use gloves available. Bleach water sanitizer available in labeled spray bottles and in bucket with wiping cloths at 100 to 200 ppm chlorine -- exception: refer to violation 209 No signs of pest activity observed during inspection. COVID-19 written safety protocols on site.