INSPECTION REPORT Health Protection DSEA-B2XUWP

PREMISES NAME Yen Sushi		Tel: (604) 544-8220 Fax:
PREMISES ADDRESS 41 6th St New Westminster, BC V3L 2Z1		INSPECTION DATE July 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jaekyun Kim		NEXT INSPECTION DATE August 02, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed operator handwash dishware without a sanitizing step Two dishracks full of dishware on site at the time of inspection; high temperature dishwasher was not turned on at the time of inspection Corrective Action(s): All dishware and food contact surfaces must undergo a sanitizing step. all dishware must be sanitized in the high temperature dishwasher. Rewash all dishware Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution measured 0 ppm chlorine in spray bottle. Operator stated sanitizer was made 1 month prior. Corrective Action(s): Remade sanitizer solution, measured 100 ppm chlorine. Ensure that sanitizer solution is made fresh on a semi daily basis. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station missing liquid soap. Corrective Action(s): Restocked liquid soap. ensure that handwash stations are always stocked with liquid soap, paper towels, and hot/cold running water Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bags of flour and rice found open in the back storage room Corrective Action(s): Move products into sealed plastic containers. do not leave open bags of food products in the dry storage Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Electric fly swatter on site, not permitted for use in a food service establishment Corrective Action(s): Remove electric fly swatter. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: sushi bar cooler measured 6 degrees C ambient temperature at the time of inspection. cooler is not being used for storage of potentially hazardous foods. Corrective Action(s): ensure that the cooler is repaired. All cooler units must be able to maintain content <4 degrees C at all times. Violation Score: 3

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

Comments

=Handwash stations stocked with paper towels, and hot/cold running water =under counter cooler (small 3C large 1C), glassdoor cooler (2C), and upright glass cooler (4C) measured < 4 degrees C =sushi bar chest freezer (-18C) and storage room chest freezers (-25C and -22C) measured < -18 degrees C =Miso soup hot holding (72C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 75.9 C at the dish surface (minimum 71 C required for proper sanitizing) =General sanitation was satisfactory at the time of inspection, however some frequently used container surfaces (non food contact) require cleaning on a more frequent basis. =Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Minor fruit fly activity noted at the time of inspection. Operator has sticky traps in place =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

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B2XUWP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment