INSPECTION REPORT Health Protection JCRH-CVTVK4

PREMISES NAME Sushi Yoi		Tel: (604) 559-2288 Fax:
PREMISES ADDRESS 1 - 1815 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE September 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Feng Gao		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - In use rice scoop and in use whisk used for tempura batter were stored in containers of water at ambient temperature. Water was cloudy and had food particles in it. Corrective Action(s): - Keep in use scoops/utensils used for potentially hazardous foods in ice water (<4C), in hot water >60C or on a clean surface. Clean and sanitize in use utensils in dishwasher at least 4 hours. - Rice scoop and whisk were washed and sanitized in dishwasher. Rice scoop is now being kept in ice water. Operator reported whisk will be cleaned and sanitized after each use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - In use wiping cloths noted on cutting board and counter had no sanitizer (chlorine) detected on them Corrective Action(s): - Keep in use wiping cloths in sanitizer solution to prevent microbial growth and cross contamination of surfaces. Use wiping cloths with sanitizer solution at required concentration (100-200ppm) when wiping food contact surfaces. - Ensure food contact surfaces are cleaned and sanitized at least every 4 hours or more frequently if they have become contaminated. - In use wiping cloths were placed in prepared sanitizer solution (200ppm chlorine) at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food debris and grease present on floor under cook line and floor area across from cook line - Grime present on edges of floor under handsink in kitchen - Food splatter present on wall adjacent to cook line - Residue present on shelving in kitchen where clean dishes are stored Corrective Action(s): - Thoroughly cean the above noted areas and ensure they are maintained in sanitary condition. To be corrected by: 26-Sept-2023 Violation Score: 9 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): - Single use disposable container was being used to store fish flakes. Exterior of container was significantly soiled. Corrective Action(s): - Discard container. Do not re-use single use containers as they cannot be washed and sanitized. Use food grade container which can be washed and sanitized. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Countertop sushi cooler was lacking thermometer Corrective Action(s): - Supply countertop sushi cooler with thermometer so that temperature of unit can be monitored. To be corrected by: 26-Sept-2023 Violation Score: 1

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

Comments

- Handsinks (front sushi area, kitchen) were supplied with liquid soap and paper towel - Hot and cold running water was supplied to all sinks - High temperature dishwasher was operational and met required temperature to sanitize dishes. Temperature at dish surface: 72.9C. Ensure dishwasher temperatures (wash and rinse) are checked at least daily. Reviewed with Operator. - Chlorine bleach solution present in sushi prep area and kitchen. See violation above regarding in use wiping cloths. - Ice machine appeared clean with scoop stored in a sanitary manner - Coolers were operating at 4C or colder. - Freezers (single door reach-in units, chest freezer) were at -18C or below - Hot held rice and miso soup were maintained above 60C - Sushi rice held at ambient temperature at pH 4 (with pH test strips) - No signs of pest infestation observed. No established program is in place for pest monitoring and control. Operator to place traps (eg. glueboards) for monitoring. If any pest presence is noted, retain the services of a pest control technician. - Staff/public washrooms maintained and supplied with liquid soap and paper towel - Operator present and has valid Foodsafe level 1 certificate. - Permit to operate was posted.