Fraser Health Authority



INSPECTION REPORT
Health Protection
KKIM-CEYSWM
PREMISES NAME
Sushi Yoi		Tel: (604) 559-2288
Fax:
PREMISES ADDRESS
1 - 1815 Rosser Ave
Burnaby, BC V5C 6R4		INSPECTION DATE
June 1, 2022		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Feng Gao		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION):
- Rice spatula and tempura mixing whisk submerged in room temperature water that appeared cloudy.
- Asparagus in cooler not covered.
Corrective Action(s):
- Ensure to maintain the water temperature at 4C or below (by replacing the water with ice water periodically). If this cannot be done, ensure to change the spatula and whisk to clean ones every 2 hours of usage.
- Cover all food items during storage.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION):
Two doors at the store front was left open upon the entrance.
Corrective Action(s):
Keep all doors closed at all times to prevent pest entry.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Dishwasher unit observed with debris build up along the perimeter on the interior side of the door.
Corrective Action(s):
Ensure to remove all debris.
Date to be corrected by: Immediately.
Violation Score: 3

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

All handsinks are fully equipped.
All cooling units at 4C or below.
All freezer units at -14C to -18C.
Bleach sanitizer in buckets measured at 200ppm with test strips.
Hot held rice and miso soup measured at 60C or above.
High temperature dishwasher reached 71C or above during the final sanitizing cycle.
Time tracking observed for tempuras. Staff stated tempuras are transported to cooler within 2hr. Ensure to move the cooled tempuras to cooler as soon as they cool down to room temperature.