Fraser Health Authority



INSPECTION REPORT
Health Protection
NMAR-AFXQY7
PREMISES NAME
Hirame Sushi		Tel: (604) 533-8775
Fax:
PREMISES ADDRESS
4139 200th St
Langley, BC V3A 1K8		INSPECTION DATE
November 22, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
So Young Mo		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Ensure there is an adequate supply of liquid hand soap, warm running water, paper towel, and waste bins for all hand washing stations
- Food is kept at 4 degrees Celsius and below
- Sushi cooler below 4 degrees Celsius
- Freezer units below -18 degrees Celsius
- Dishwasher final sanitizing rinse at 50ppm chlorine
- Hot holding above 60 degrees Celsius
- Washrooms are maintained
Note unauthorized pets not permitted in premises
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: NMAR-AFXQY7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.5 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment