INSPECTION REPORT Health Protection DSEA-BKVVDX

PREMISES NAME Yen Sushi		Tel: (604) 544-8220 Fax:
PREMISES ADDRESS 41 6th St New Westminster, BC V3L 2Z1		INSPECTION DATE January 16, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaekyun Kim		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): a triple riveted kitchen knife was found to have pink mildew growth between the blade and the handle Corrective Action(s): Cleaned and put through the dishwasher. ensure that all equipment is maintained in a sanitary manner Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Samwoo IND CO ice shaving machine on site. operator uses it for shaved ice to serve cold soba and for summer time shaved ice menu. equipment is not NSF approved and could not be easily disassembled and cleaned. Corrective Action(s): Directed the operator to obtain proper cleaning and sanitizing instructions for the machine and to be able to demonstrate it. Violation Score: 3

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

Comments

=Handwash station stocked with paper towels, and hot/cold running water =under counter cooler (small 2C large 1C), glassdoor cooler (1C), and upright glass drink cooler (4C) measured < 4 degrees C =sushi bar chest freezer (-18C) and storage room chest freezers (-22C and -20C) measured < -18 degrees C. Kimchi style freezer measured -15C =Miso soup hot holding (74C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 78.1 C at the dish surface (minimum 71 C required for proper sanitizing) =General sanitation was satisfactory at the time of inspection =Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5