INSPECTION REPORT Health Protection LKIM-B4YM9W

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 September 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Paek Sung Yui		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs found to be stored over other ready to eat food items in cooler unit. CORRECTED DURING INSPECTION - these items were moved during inspection. Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required. Under equipment in hard to reach areas of floor. On upper shelves. Mandolins require a more thorough cleaning. Ensure no food debris is remaining after washing. Corrective Action(s): Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe level 1 has expired. FoodSafe level 1 now expires after 5 years. Corrective Action(s): Re-take FoodSafe Level 1 as soon as possible. WWW.FOODSAFE.CA for further details. . Violation Score: 1

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - 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 (74.5) Degrees Celsius ppm at the dish -- Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Receipts available for inspection (inspected by EHO during inspection. Lack of Hirame on invoices) - Sushi rice at pH 4.5 or less - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expired on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. - AJI and HIRAME (in all RAW forms) have been removed from menu. CORRECTION ORDER IN EFFECT for these items. - Crab shells and oyster shells found at facility for serving of food items to customers. Crab shells were still hot from cooking step. These items are single use only and can not be run through dishwasher. Discussed and understood by owner. NO EVIDENCE of re-using these items at facility today.