INSPECTION REPORT Health Protection DSEA-CQESCY

PREMISES NAME Yen Sushi		Tel: (604) 544-8220 Fax:
PREMISES ADDRESS 41 6th St New Westminster, BC V3L 2Z1		INSPECTION DATE March 30, 2023	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 = 15

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice was stored in rice cooker at 19C, machine had been turned off Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are stored >60C at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dish rack beside 2 compartment sink found to have wet dishware. Operator indicated that the dishes had been cleaned by hand earlier in the day without a sanitizing step Corrective Action(s): All dishware must be washed, rinsed, and sanitized. Ensure that the mechanical dishwasher is turned on and used daily for facility dishware and utensils. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed operator handle raw beef directly with their hands, rinse their hands with water, and proceed to prepare other foods Corrective Action(s): Discussed with operator that hands must be properly washed using liquid soap and warm water, then hands dried with paper towels. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 not in use, large 2C), glassdoor cooler (1C), and upright glass drink cooler (4C) measured < 4 degrees C =sushi bar chest freezer (-21C) and storage room chest freezers (-25C and -22C) measured < -18 degrees C. Kimchi style freezer measured -19C =Miso soup hot holding (62C) measured > 60 degrees C =High temperature dishwasher measured 77.1C at the dish surface (must be 71C minimum for proper sanitizing) =General sanitation was satisfactory at the time of inspection =Surface sanitizer spray measured 100 ppm chlorine in spray bottles =Foods properly stored off the floor and covered, 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 =Operator FOODSAFE certification verified to be valid to August 2023. . =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5