INSPECTION REPORT Health Protection MLOO-BJPTSS

PREMISES NAME Hanayuki Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 100 - 221 Ioco Rd Port Moody, BC V3H 4H2		INSPECTION DATE December 9, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Deokhoon Kim		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 = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three portions of rice wrapped in plastic measured approximately 19°C. The rice was placed at room temperature for thawing at around 9:00 AM. The temperature of the rice was taken around 1:45 PM. Corrective Action(s): Discard these three portions of rice. Ensure all potentially hazardous foods are maintained at ≤ 4°C or ≥ 60°C. Potentially hazardous foods must not be at room temperature for more than 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. In-use rice scoops were stored in a container of room temperature water. 2. Bulk food scoops were stored inside the bulk bins. Corrective Action(s): 1. Clean and sanitize the rice scoops and the container. Store in-use rice scoops in ice water. Ensure ice is replenished as needed. Clean and sanitize the rice scoops and container at least every 4 hours. 2. Store bulk food scoops separately from the bulk bins. Ensure purpose-built scoops are used instead of takeout containers or bowls avoid potential contamination. Violation Score: 9 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three portions of rice wrapped in plastic were thawing at room temperature. Corrective Action(s): Ensure thawing of frozen food is done using one of the following methods: 1. In a cooler at ≤ 4°C 2. Under cold running water 3. Small portions of food may be defrosted in the microwave, but must be cooked immediately afterwards Violation Score: 1

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 (walk-in, undercounters, sushi case, prep, stand-ups) ≤ 4°C - Freezers (walk-in, undercounter) ≤ -18°C - Hot holding units (miso soup, rice) ≥ 60°C. Steam table is not in use. - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - 200 ppm bleach sanitizer is available - Sushi rice pH 4.0 - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Ensure any unused equipment is removed from the premise to reduce clutter and allow for easier cleaning. - Ensure ventilation hood is cleaned regularly to prevent accumulation of grease - Ensure regular cleaning is done underneath, between, and behind equipment to prevent accumulation of food debris. Food debris can attract pests such as rodents and cockroaches. - Temperature logs are missing for coolers/freezers in the kitchen. Temperature logs for cooler/freezers at sushi bar are available. Including logs for dishwasher and glasswasher. Ensure all logs are maintained from now on.