INSPECTION REPORT Health Protection AHEN-CCHPBT

PREMISES NAME Hula Poke at Guildford Town Centre		Tel: (778) 802-2122 Fax:
PREMISES ADDRESS 1407B - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE March 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nicolas Li		NEXT INSPECTION DATE 1 Month
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 = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the dishwasher was obstructed with food equipment at the time of inspection. Corrective Action(s): Ensure the handsink is not obstructed and adequate clearance is left around the handsink to enable convenient access for handwashing. Staff member moved the food equipment to another location during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In Operator's absence, no staff on shift had valid FOODSAFE Level 1 or equivalent course training. Corrective Action(s): Ensure at least one staff member on duty has valid FOODSAFE Level 1 or equivalent course training in the Operator's absence. Ensure enough staff complete FOODSAFE Level 1/equivalent course to fulfill this requirement and provide the district Environmental Health Officer an update within 1 month. Please refer to www.FOODSAFE.ca for course information. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units were at or below 4 degrees C. Freezer temperature was satisfactory. Hot-held rice in three warmers was at or above 60 degrees C. Dishwasher final rinse temperature was 74 degrees C (71 degrees C or hotter) at the plate level. 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) was available as a surface sanitizer for preparation and food contact surfaces. Purell multi-surface sanitizer and disinfectant (active ingredient ethyl alcohol) was available on-site. Note: If you would like to switch to another surface sanitizer in the future, ensure to submit details on the sanitizing agent for review and health approval prior to making any changes. Continue using 100 ppm chlorine sanitizer in the interim. Storage areas appeared clean and organized. Ice machine interior was in a clean condition. In-use utensils were stored in ice water. No signs of recent pest activity were present at the time of inspection. Permit to operate was posted in a conspicuous location. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.