INSPECTION REPORT Health Protection LQUN-CFCT8L

PREMISES NAME Yoko Sushi & Noodle House		Tel: (778) 355-8285 Fax:
PREMISES ADDRESS F - 1001 Austin Ave Coquitlam, BC V3K 3N9		INSPECTION DATE June 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Kyung Sung		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The back door is propped open and a fly screen with rips and holes in it, is being used to prevent pest entry. Pests will be able to enter the premises thru the holes. Corrective Action(s): Immediately close the back door and keep it closed, until a new fly screen is purchased and installed on the back door to prevent the entry of pests. **Correction date: Immediately** Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Dishwasher still has the protective plastic on it, which is to prevents scratches from occurring during delivery. The plastic is not washable, and the accumulated grease on the plastic will attract pests. 2) There is foil and cardboard that covers shelves and equipment surfaces to prevent it from becoming dirty. The foil and cardboard is replaced every month. Foil and cardboard is not durable or cleanable, this will attract pests. Corrective Action(s): 1) Peel off the protective plastic to expose the durable and cleanable stainless steel underneath. **Correction date: Today** 2) Foil and cardboard must be discarded every night and new ones must be installed in the morning. If this is not being done, then stop using foil and cardboard to cover surfaces. Wash and sanitize surfaces every night. **Correction date: Today** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The faucet of the hand washing in the front waitress area, is not secured or sealed to the counter top. Water can leak to the bottom cupboard and/or the water can start rotting the counter top. Corrective Action(s): Secure or screw the faucet to the counter top and silicone seal around the base of the faucet to seal and prevent water leaking to the cupboard below. **Correction date: June 20/22** Violation Score: 3

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

Comments

A routine inspection was completed, the following observations were made: - Coolers 4C or colder; freezers were -17C or colder; hot holding units 60C or hotter; and thermometers present. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - High temperature dishwasher had a rinse cycle temperature of 75.5C at the plate's surface, as per max/min thermometer. - All foods stored in food grade containers; covered; foods stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on shelves or platforms. - No expired foods in used. FIFO rules being followed. - General sanitation level is good. No signs of pests. - FoodSafe certified staff (owner) present. Have the sushi chef update his certificate as it expired in February 2021. - Bleach sanitizer in spray bottles had [Cl2] over 200ppm. This is too high for food contact surfaces. - Diluted 99% alcohol spray used to disinfect chairs and tables in the seating area. This is inaccurate, as the strength is unknown. ACTIONS: - Mix 1/2 teaspoon of bleach with 500mL of water in a spray bottle. Make a new solution every 2-3 days. The [Cl2] will be 100-200ppm. - All wiping cloths must be stored in a bucket of bleach and water when not in use. When a staff needs a cloth, take one out of the bucket and use it, then place it back into the bucket. Replace the bleach and water with new solution every 2-3 hours. Mix 1/2 teaspoon of bleach with 500mL of water in a bucket. - Change and purchase 70% alcohol and use it at full strength to sanitize tables and chairs.