INSPECTION REPORT Health Protection 252116

PREMISES NAME Hanayuki Japanese Restaurant		Tel: (604) 492-0445 Fax:
PREMISES ADDRESS 100 - 221 Ioco Rd Port Moody, BC V3H 4H2		INSPECTION DATE May 25, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Deokhoon Kim		NEXT INSPECTION DATE June 08, 2021
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: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Bowl of food stacked on top of another bowl containing raw scallops (with no lid). Bottom of above bowl touching the scallop 2) dishes are placed in Bulk food containers used for scooping purposes 3) food (raw items) kept on floor (in plastic bags) in walk in freezer Correction: 1) Bowl removed during time of inspection 2) All scoops were removed from floor, rice and sugar bulk containers 3) foods were placed on top of plastic pallets at the time of inspection Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large gap observed where the back door; bent outwards Door does not close fully due to this deformation Correction: Repair/replace door so there are no conditions that may allow entrance of pests. Date to be corrected by: 1 week Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Red sauce & fish bits found on walk in cooler floor. Correction: Clean and sanitize floor area in walk in cooler Date to be corrected by: 2 weeks Corrective Action(s):

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

Comments

Gen - All coolers were measured to be </=4C - All freezers were measured to be </=-18C - All hot holding units were measured to be >/=60C - Handwashing station stocked with hot/cold water, liquid hand soap, and single use paper towels - All coolers/ hot hold units have thermometers - Low temp dishwasher had a final rinse of 50ppm chlorine - Ice machine found to be kept in a sanitary manner - Ice scoops kept in a sanitary manner - Sanitize bottle was labelled with 200ppm chlorine in concentration - Food kept in pest proof containers - Sushi rice pH at 4.0 - No sign of pests, monthly pest control service scheduled - Staff onsite Foodsafe level 1 certified - Health permit displayed Covid - Staff wearing masks - Mic/speaker system to communicate w/ customers - Music not louder than regular conversation - No indoor dining - Hand sani available