INSPECTION REPORT Health Protection MBEK-B3TU5W

PREMISES NAME Hanaya Japanese Restaurant		Tel: (604) 542-6311 Fax:
PREMISES ADDRESS 106 - 2828 152nd St Surrey, BC V4P 1G6		INSPECTION DATE August 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lee Dong Hyun		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A closed container of pickled ginger was stored next to and in contact with garbage can. Corrective Action(s): Container of pickled ginger located away from garbage at time of inspection. Lid was sanitized. Ensure that all food items are kept away from non-food items such as garbage and cleaning chemicals to limit potential contamination of food. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris and grease observed under two-compartment sink and under/behind cook line. Corrective Action(s): Ensure that the above-noted areas, along with any other hard-to-reach area, are properly cleaned. Food debris and/or grease may attract pest activity and may potentially contaminate food and/or food contact surfaces. Date to be corrected by: August 27, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -10 to -23 degrees C - Hot holding internal temperatures at 60 degrees C or more - Food is properly organized (raw and ready-to-eat) - Shallow containers used for cooling of cooked meats - Temperature records available and up-to-date - Hand washing stations (front, back) are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Bleach water sanitizer available in labeled spray bottles (front, back) at 100 to 200 ppm chlorine - Low temperature dishwasher measured 64 degrees C and 50 to 100 ppm chlorine in the rinse residual at the utensil surface. Chlorine test strips are available. - Washrooms maintained in clean condition - No signs of pest activity noted at time of inspection - Permit posted at front - Operator's FOODSAFE Level 1 is within expiry. Note: Ensure that other staff members' FOODSAFE certificates are within expiry. Visit www.foodsafe.ca for more information.