INSPECTION REPORT Health Protection JCHW-AVQTZG

PREMISES NAME Yoko Sushi & Noodle House		Tel: (604) 507-5575 Fax: (604) 507-5570
PREMISES ADDRESS 102 - 16013 Fraser Hwy Surrey, BC V4N 0G2		INSPECTION DATE February 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A full insert of crab meat was stored at ambient temperature and was probed at 12C. Staff quickly moved crab meat into the cooler upon arrival to the facility. Corrective Action(s): Do not store potentially hazardous foods between 4C to 60C for more than 2 hours. Small amounts of crab meat can be stored at room temperature during busy times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Sushi area handwash station soap dispenser was soap mixed with water - unable to form a lather with the soap and water mixture. Corrective Action(s): Do not add water to soap. Soap must be able to form a lather to properly wash hands. Facility has on-going issues regarding hand hygiene and inadequate handwash stations in the sushi area. Continue non-compliance with the Regulations will result in the issuance of a violation ticket. Soap was refilled with undiluted soap at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Package of frozen crab was found thawing at room temperature Corrective Action(s): Frozen foods must be thawed in a cooler at 4C or less or under cold running water to allow for rapid thawing of foods. Crab was relocated to a cooler unit at the time of inspection. Violation Score: 1 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Staff we cutting carrots on a cutting board on the chest freezer with a large piece of cardboard as a work surface. This is a continued violation. Staff attempted to quickly remove all cardboard from the freezer units. Corrective Action(s): Work surfaces must be smooth, non-absorbent, and easily cleanable. Pass use of the chest freezers as work surfaces resulted in the cooler doors rusting away. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer spray bottle in the front cash area is unlabelled. Corrective Action(s): All chemical spray bottles/containers must be labelled to identify their contents - this prevents accidental mixing or misuse of chemicals. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Undercounter cooler in the sushi area was at 4C. -Upright cooler in the sushi area was at 4C. -Kitchen prep cooler was at 4C. -Kitchen refrigerator/freezer was at 4C/-10C. -Chest freezers were at -14C/-15C. -Upright freezer was at -14C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails tested at 200ppm. -Foods properly stored off the ground. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 Certificate valid until Oct 2019. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVQTZG
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: 0.1g trans fat / 6g total fat = less than 2% trans fat Oil: Trans fat free Other foods: meet trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment