INSPECTION REPORT Health Protection MLOO-BM4UWZ

PREMISES NAME Hana Sushi (Chilliwack)		Tel: (604) 791-8200 Fax:
PREMISES ADDRESS 102 - 45300 Luckakuck Way Chilliwack, BC V2R 2C7		INSPECTION DATE February 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Moon Ja Kim		NEXT INSPECTION DATE 2 Months
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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. Knives stored in the knife holder were dirty. 2. In-use rice scoops were stored in a container of room temperature water. Corrective Action(s): 1. Clean and sanitize all knives and knife holder. Ensure knives are clean before returning them to the knife holder. 2. Clean and sanitize rice scoops and storage container. Ensure in-use rice scoops are stored in ice water and cleaned and sanitized at least every 4 hours. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station at the front and in the kitchen were obstructed by equipment and food containers. Corrective Action(s): Remove all obstructions. Hand washing stations must be kept clear at all times to allow for proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowls of shrimp skewers (in the process of cooling) and shredded potato were stored at the dishwashing area. Corrective Action(s): Do not store food at the dishwashing area to avoid contamination from dirty dish water. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (sushi case, undercounter, stand-ups) are ≤ 4°C - Freezers (stand-up) are ≤ -18°C - Hot holding units (miso soup, rice) are ≥ 60°C - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - 100 ppm bleach sanitizer is available - 200 ppm Quat sanitizer is available - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Discussed usage of ice baths for cooling foods - Noted violations are repeats. Further observations can result in enforcement action such as correction order and/or violation tickets.