INSPECTION REPORT Health Protection 233878

PREMISES NAME Hataru Sushi		Tel: (604) 476-0050 Fax:
PREMISES ADDRESS 1B - 11968 207th St Maple Ridge, BC V2X 1X7		INSPECTION DATE May 6, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Joung Ran Kim		NEXT INSPECTION DATE May 09, 2022
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 containers of cooked tempura left out at room temperature. Operator threw one container out and put the other into cooler Corrective Action(s): Ensure that cold potentially hazardous foods are always stored at <4C, if cooling. Ensure that the foods are not stored at above 4C for over 2 hrs Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator was not aware of sanitizing dishes after they are being washed in the 3 comp sin. Operator prepared a sanitizing solution of bleach at 200ppm in the 3rd compartment at the time of inspection Corrective Action(s): Rewash and sanitize the dishes that are on the drying rack. Ensure to always sanitize dishes in sanitizer solution after washing for 2 minutes and air drying after. Ensure sanitizing solution is at right concentration. Change solution as needed Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) 2 scoops for scooping rice stored in stagnant water at room temp. Water is a little cloudy Corrected during inspection 2) Cans of pop being stored on the ground at the back kitchen area Corrective Action(s): 1) Store scoops in ice water to prevent bacteria growth. Change water when ice melts and clean and sanitize the scoops throughout the day 2) Ensure all foods are stored at least 6" (15cm) above ground. Store pops on shelves. Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Tinfoil found covering the bottom layer of the prep table storing pans; duct tape found covering the leg of the same prep table Date to be corrected: Today 2) Minor food build ups found in hard to reach areas in the back kitchen (eg. under prep table, under storage shelf, under and beside dishwashing area), and de clutter Date to be corrected: May 9 Corrective Action(s): 1) Tinfoil and duct tape are not durable materials used for food contacting surfaces, and not easy to clean. Remove the tinfoil and duct tape. And ensure to clean and sanitize those surfaces everyday to help maintain cleanliness 2)Remove clutter/better organize the areas mentioned above so cleaning and sanitizing can be done in those areas. Ensure to pay extra attention to hard to reach areas when cleaning Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Lighting fixture in the back storage room is not working properly Corrective Action(s): Ensure the back storage room has enough lighting to be able to see everything and aid cleaning

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

Comments

Hand washing station stocked with hot and cold running water, soap and paper towel Sanitizer availble for food contact surfaces tested at 200ppm chlorine All coolers <4C, all freezers <-18C, all hot holding >60C Foods stored in containers and covered, obtained from approved sources No signs of pest activities