INSPECTION REPORT
Health Protection
JPAK-AYJSYB

PREMISES NAME
Hyack Sushi
Tel: (604) 553-7553
Fax:
PREMISES ADDRESS
55 8th St
New Westminster, BC V3M 3N9
INSPECTION DATE
May 7, 2018
TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Julie Pak/Yoon Suk, Yoo
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Follow-Up
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

No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
304 - Premises not free of pests [s. 26(a)]
Observation: Observed droppings under the sushi bar coolers. Operator advised that cleaning was done on Sunday 16th May by employees. Numerous droppings were noted at the time of inspection overnight.
Corrective Action(s): Required operator to remove droppings, clean and sanitize the area. Ensure to check for signs of pests everyday.
Date to be corrected by: May 8 2018
Violation Score: 9


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

Comments

Follow up inspection for JPAK-AYETEH

Resolved violations:
1. Clutter in the office have been cleaned up and organized; removed droppings in the office and cleaned the area
2. Area under sushi bar coolers cleaned up; though still needs improvements
3. Unnecessary items such as salmon heads removed from the restaurant

Outstanding violations
1. New set of droppings found under sushi bar cooler. Black dropping like items along the walls still not removed. Operator is to clean the area again and monitor the area. If necessary, must increase pest management visits.

**Discussed sous vide process with chef; meat products are cooked then frozen. When needed, sous vide method used to warm-up food for 5-10 mins then goes through 2nd cooking step before serve. This is okay. Full sous vide cooking is NOT PERMITTED until approval is given by inspector** Operator must provide a food safety plan for this warm-up process.