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Hana Sushi Restaurant

103 - 3240 Mt Lehman Rd, Abbotsford · Restaurant

16 inspections

  1. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front hand sink was obstructed with a drying rack and metal bowl. Staff removed the drying rack and metal bowl, clearing the hand sink.
      • Corrective Action(s): Ensure that all hand washing stations are free from obstrucions so that hand sink is accessible for hand washing. Dirty dishes are to be washed and dried in the dishwashing area.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. A box of onions was stored on the floor in the back kitchen
      • 2. Rice scoop was stored inside of the dry good container
      • Operator moved the onions from floor onto the shelf in back kitchen and moved the scoop out of the container.
      • Corrective Action(s): 1. Ensure all food is stored at least 6 inches off the ground
      • 2. Ensure that all scoops are stored outside of the container
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Front glass cooler display has ice build up and sections of the cooler is at 11C. The cooler is required to hold food consistently at 4C and below. Repair is required.
      • Corrective Action(s): Ensure this unit can cool all foods at 4C and below. In the interim only store prepped food which can be used within 2 hours during service. Store main inventory in working coolers at 4C and below until repair is completed. Correction required in two days.
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Broken floor tiles observed near dishwasher floor. This can be a tripping hazard or accumulate food build up in hard to clean areas. Repair required.
      • Corrective Action(s): Repair is required for the broken floor time near dishwasher to preventing tripping and cleaning problems. Correction required in 1 month. Replace any other floor tile which have cracked or may need repair.
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Observed a large container of densley packed food product that was at 43.2C. Container of food product was stored in the kitchen undercounter fridge.
      • Corrective Action(s): Corrective Action: Remove the food product from the undercounter kitchen fridge. Then separate it into smaller portions, using shallow food-grade containers and move them to a fridge that is below 4C.
      • Violation Score: 5
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Observed perishable food products stored at 6.7C inside of the undercounter kitchen fridge. Operator removed preishable food products and adjusted the fridge to a cooler setting. During inspection the undercounter fridge in the kitche managed to reach 3.8C.
      • Corrective Action(s): Corrective Action: Remove perishable food products from the undercounter kitchen fridge and store them in a fridge that can maintain a temperature below 4C.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Observation: Observed dishes stored in the basins of hand washing stations.
      • Corrective Action(s): Corrective Action: Remove the dieshes from the basins of handwashing stations and ensure they are available to employees.
      • Violation Score: 5
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Front of the house sanitizer bucket did not have enough chlorine sanitizer detected. Less than 50 ppm detected. Sanitizer bucket is placed in hand sink where it can be contaminated by staff washing hands.
      • Corrective Action(s): Ensure at least 100 ppm of chlorine sanitizer is available for front counter use. Ensure to store sanitizer bucket on dedicated counter and NOT in the hand sink.
      • Violation Score: 5
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: Health Permit is missing at the time of inspection. Please find health permit and have it posted in the front.
      • Corrective Action(s): Post Health Permit in visible area. If Permit cannot be found, please order a new one. Replacement form left for operator. Correction required in 1 week.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old food debris observed in hard to clean areas such as under dishwasher, food storage counters and on shelving. Remove dirty cardboard which is used on floor to absorb spills.
      • Corrective Action(s): Clean areas where old grease and food debris is observed. Correction required in 1 week.
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bucket and disinfectant spray bottle needs to be labelled to indicate the contents,
      • Corrective Action(s): Label chemical bottles and educate staff to label all sanitizers and disinfectant containers.
      • Violation Score: 3
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Fresh cooked shrimp was stored at room temperature at 22C. Food was on display for less than 2 hours.
      • 2. Cooler #1 observed at 6C to 8C ambient temperature. Fresh cut vegetable is in this unit.
      • Corrective Action(s): 1. Ensure to cool foods in cooler at 4C or less. Do not store potentially hazardous foods at room temperature for more than 2 hours. Food was moved into a fridge at 4C or less.
      • 2. This unit needs to be 4C or less before prepared food can be stored in it. Repair/adjust unit as needed. Move potentially hazardous foods to a cooler at 4C or less. The beers and pop can stay in this cooler.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Front of the house hand sink was obstructed with food debris and sanitizer bucket. Do not obstruct hand sinks.
      • Corrective Action(s): Ensure hand sink is available for hand washing and free of obstruction. Do not store sanitizer bucket in hand sink as it will become contaminated.
      • Violation Score: 15
    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation (CORRECTED DURING INSPECTION): Health Permit was not posted at the time of inspection and was in storage.
      • Corrective Action(s): Permit will now be posted at the front.
      • Violation Score: 1
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: General deep cleaning needed throughout facility such as on shelves, under stoves, behind fridges, floor and corners of kitchen. Large amounts of spilt food observed behind chest freezers. All these areas require cleaning.
      • Corrective Action(s): Clean and sanitize throughout kitchen. Ensure to keep up cleaning as per your cleaning schedule. Correction required in one week.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Containers and materials not in poor condition or not suitable for food premise:
      • 1. Damaged dish washer rubber container. This container is black from damage and grease.
      • 2. Plastic heat damaged and melted spice rack.
      • 3. Cardboard boxes used to line shelves.
      • Corrective Action(s): Discard all items above and replace with food grade, easy to clean material/containers instead. Correction required in two days.
      • Violation Score: 3
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): * Sanitizer was not set up or ready to use and operator was already preparing food; food contact surfaces were not sanitized properly prior to food handling; also, wiping rags found on counters and this is unsanitary
      • Corrective Action(s): * Ensure sanitizer ready to use at beginning of shift/day prior to handling food and sanitize all food contact surfaces prior to food handling; also, store wiping rags in sanitary manner(eg. in sanitizer between use)
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: * Food product was being stored improperly and not protected from contamination (eg. tempera breading, etc); also, some non-food stuff was found being stored with food stuff and this can lead to cross contamination
      • Corrective Action(s): * Ensure all food covered in storage areas; also, do not store non-food stuff with food as this can lead to cross contamination
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: * Build up of grime/debris found through out kitchen and storage on shelving and on food equipment; this is unsanitary and requires more frequent cleaning attention(also under cooking line)
      • Corrective Action(s): * Ensure all areas properly cleaned and sanitized thoroughly through out the day to ensure build up of grime/debris removed and sanitation maintained-- this includes sushi bar area too where storage cubbies/shelving located
      • Violation Score: 9
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: * Plastic bag of rice was being reheated in microwave and plastic bags not considered microwavable; product was discarded
      • Corrective Action(s): * Ensure all containers used in microwave are suitable and "microwave safe" types (eg. glassware, etc)
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Ensure to read labels on packaged food to see if they require refrigeration.
      • Corrective Action(s):
      • Violation Score:
      • 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)]
      • Observation (CORRECTED DURING INSPECTION): Ensure all food properly reheated to 74 C / 165 F or hotter internally and hot hold at 60 C / 140 F or hotter
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Do not store food equipment in hand sinks or bucket of water
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning to be done still in some areas (under equipment and shelving) etc.
      • Corrective Action(s): Correct today
  14. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Finish all cleaning including vent filters (weekly) etc. and grill areas
      • Corrective Action(s): Correct today
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Dishwasher, sink washing area has wall behind that is dirty and deteriorating; repaint and use wall board
      • Corrective Action(s): Correct Aug 2019
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: John to complete food safe level 1 (manager)
      • Corrective Action(s): Correct Aug 26 2019
  15. Follow-Up Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Complete all cleaning of equipment (underneath) and between equipment (eg grill), de-clutter all shelving etc.
      • Corrective Action(s): Correct today
      • Violation Score:
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: John to complete FoodSafe Level 1
      • Corrective Action(s): Correct Aug 26 2019
  16. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Organize and de-clutter all storage areas and keep all food/food equipment off floors.
      • Corrective Action(s): Correct by Aug 19 2019
      • Violation Score:
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Paint staff closet/room floors and walls; paint back area near prep sink and behind freezer.
      • Corrective Action(s): Correct by Aug 19 2019