Fraser Health Authority



INSPECTION REPORT
Health Protection
SSZO-B6ATVW
PREMISES NAME
Han Cook Kitchen
Tel: (604) 800-9909
Fax:
PREMISES ADDRESS
201 - 4361 Kingsway
Burnaby, BC V5H 1Z9
INSPECTION DATE
November 7, 2018
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Grace Zhu
NEXT INSPECTION DATE
November 28, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 50
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sauces cooler is measured to be 9.9oC. Food temperature (tofu for miso soup) is measured to be 9.4oC. No thermometer in cooler for monitoring.
Corrective Action(s): Do not store any perishable in cooler until cooler is under 4oC. Operator has turned down the knob at time of visit.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Staff indicated the wrong sink as designaated handwashing sink at sushi area.
Corrective Action(s): Operator must ensure staff knows which sink is the designated handwashing sink and do not use it for prep sink. Sushi area has one handsink and two prep sinks. Ensure a sign is posted so all staff knows that.
Violation Score: 5

Non-Critical Hazards: Total Number: 6
304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings noted in several areas -- floor at dishwashing aisle (a dead mouse noted on glueboard), area around dishwashing area, staff washroom with storage, and sushi bar area. Operator indicated pest control company comes in regularly (once a month) but could not provide invoice or report at time of visit.
Corrective Action(s): Remove all droppings, sanitize areas, and contact pest control. Increase visit frequency to twice a month until problem is rectified. Also, seal any holes, cracks or crevices to tackle the problem.
Violation Score: 9

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Unused equipment noted at the back of the dining area.
Corrective Action(s): De-clutter is required in the whole facility -- remove anything not in use, and keep facility clean to prevent harbourage of pests
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: The whole kitchen requires thorough cleaning
Corrective Action(s): Clean:
-->behind chest freezers (do not store cardboard between wall and chest freezers)
-->floor under all prep tables, coolers, and other equipment
-->deep fryers (bottom compartment is filled with grease)
-->floor in walk-in cooler
-->the mentioned areas where mice droppings are noted
-->back storage area
Violation Score: 15

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Missing ceiling tiles here and there throughout kitchen area.
Corrective Action(s): Ensure all ceiling tiles are in place, this will help with current mice issues.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Sauces cooler is measured to be 9.9oC.
Corrective Action(s): Adjust or fix cooler untile temperature is maintained at 4oC or less.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Sauces cooler lacks an accurate thermometer for monitoring
Corrective Action(s): Ensure all coolers in facility has a thermometer inside. Temperature monitoring and recording are recommended.
Violation Score: 1

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

Health permit is posted
Beverage cooler: 3oC
Walk-in cooler: 3.2oC
2-door sliding cooler: 1.2oC
Prep coolers: 3oC and 4oC
Sushi upright cooler: 3oC
Sushi bar cooler: 1oC
Side dishes cooler: 5.5oC (keep monitoring)
Freezers: -18oC or less
Hot holding: 60oC or hotter
Hot and cold running water available
Liquid handsoap and paper towel present at handwashing stations
Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel
Bleach sanitizer in spray bottles noted at 100ppm chlorine