INSPECTION REPORT Health Protection AHEN-CNWV46

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 February 10, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nicolas Li		NEXT INSPECTION DATE 3 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 = 4

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): Both chlorine sanitizer spray bottles contained greater than 200 ppm chlorine sanitizer as the chlorine test strips were bleaching out. Corrective Action(s): Staff setup 100 ppm chlorine sanitizer (by mixing 1/2 teaspoon bleach per L of water) during the inspection. Ensure 100 ppm chlorine sanitizer is used to sanitize surfaces. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): During Operator's absence, both staff members on duty did not hold valid FOODSAFE Level 1/equivalent course training. One staff member had expired FOODSAFE level 1 course training (expiration date: January 31, 2020) and second staff member on shift informed that she has not completed a FOODSAFE Level 1 or equivalent course. Corrective Action(s): Ensure at least one staff member on duty holds valid (unexpired) FOODSAFE Level 1/equivalent course training for each shift. Third staff member who began her shift towards the end of the inspection held valid FOODSAFE Level 1 equivalent course training (Canadian Institute of Food Safety - Food Handler Certificate, expiration date: April 29, 2027). . Refer to www.FOODSAFE.ca for information on FOODSAFE Level 1 courses. Violation Score: 1

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

Comments

Kitchen area: -Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Three refrigeration units for cold storage of food were at or below 4 degrees C. -Beverage cooler was above 4 degrees C, however is used for non-potentially hazardous food only (e.g. bottled water). -Hot-held food was at or above 60 degrees C. -2-compartment sink was supplied with hot and cold running water. -Dishwasher final rinse temperature was at least 71 degrees C (measured at 75.1 degrees C) at the plate level. -Ice machine was in a clean condition and scoop was stored separately. -Vegetable chopper was in a clean condition. -No signs of pest activity were evident at the time of inspection. -Permit to operate was posted in a conspicuous location. Back stock room: -Upright freezer temperature was satisfactory. -Upright cooler was at or below 4 degrees C. -Second upright cooler was unplugged and empty of food. If this cooler is to be used in the future, ensure it is maintained at or below 4 degrees C prior to re-stocking it with potentially hazardous food. -Dry food storage areas appeared clean and organized. -No signs of pest activity were evident at the time of inspection. Staff requested copy of this inspection report be emailed to the Person in Charge. Person in charge consented over phone to receive the inspection report via email. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the Environmental Health Officer.