INSPECTION REPORT Health Protection TSTY-AHAVBN

PREMISES NAME Yamako Japanese Restaurant		Tel: (604) 535-9998 Fax:
PREMISES ADDRESS 260 - 15355 24th Ave Surrey, BC V4A 2N9		INSPECTION DATE January 4, 2017	TIME SPENT 1.1 hours
OPERATOR (Person in Charge) Hoon Kim		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several sliced fruits/vegetables (e.g. kabocha and cucumber slices) were left out at room temperature, well after lunch rush period. Corrective Action(s): Corrected during inspection. Ensure sliced vegetables and fruit are kept under refrigeration - do not leave these out at room temperature. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) General sanitation requires improvement, particularly for frequent-contact surfaces (e.g. cooler/door/tap handles, lids of freezers, handles of some tools). 2) Duct tape and liner material on top of chest freezers is beginning to deteriorate badly, and accumulate food debris. Corrective Action(s): 1) Ensure these areas are cleaned and sanitized on a regular basis, and that they are cleaned by the end of today (4th January 2017). 2) Replace with an easily-cleanable, non-absorbent material (or replace the lids) by next week (11th January 2017). Violation Score: 3

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

Comments

*General sanitation marginally satisfactory (see violations section). No pest issues observed during inspection. *Bleach sanitizer available at 200ppm in several bottles. *Hand sinks equipped with warm water, liquid soap and paper towels. *All cooler and freezer temperatures satisfactory. Units equipped with thermometers. *Temperature records are kept up to date. *Hot holding temperature for miso soup and rice measured at > 60 C. *Tools and utensils generally maintained and stored in clean condition. *High-temperature dishwasher reached a final sanitizing rinse temperature of > 71 C at the plate level. *Food storage satisfactory. Organization of raw and ready-to-eat foods generally satisfactory. Ensure raw meats are kept well separated from containers of raw vegetables. *Note: do not use cardboard as a liner in the coolers - this will absorb moisture and may eventually lead to mould growth. All shelf liner material must be easily cleanable and non-absorbent. *Washrooms maintained in clean condition. *Dry goods storage satisfactory. *No change in food suppliers noted by operators.