INSPECTION REPORT Health Protection DSEA-B8QUQQ

PREMISES NAME Yen Sushi		Tel: (604) 544-8220 Fax:
PREMISES ADDRESS 41 6th St New Westminster, BC V3L 2Z1		INSPECTION DATE January 24, 2019	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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: REPEAT OBSERVATION: Observed operator handwash dishware without a sanitizing step. One dishrack of cups recently washed without a sanitizing step observed on the counter. 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: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Sanitizer solution not available at the time of inspection. Corrective Action(s): Operator re-made the sanitizer solution (measured 100 ppm chlorine) Ensure that sanitizer is made fresh on a semi regular basis and used frequently to sanitize food contact surfaces in the kitchen Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: Bag of flour found in open bags in the back dry storage area Corrective Action(s): Move products into sealed plastic containers. Do not leave open bags of food products in the dry storage as this can attract pests as well as allow for contamination of open product 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 2C), glassdoor cooler (2C), and upright glass drink cooler (2C) measured < 4 degrees C =sushi bar chest freezer (-18C) and storage room chest freezers (-24C and -22C) measured < -18 degrees C. Kimchi style freezer measured -9C =Miso soup hot holding (73C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 76.4 C at the dish surface (minimum 71 C required for proper sanitizing) =General sanitation was satisfactory at the time of inspection, however some cleaning required in shelves around oven and deep fryer. clean this area on a more frequent basis =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