INSPECTION REPORT Health Protection DSEA-BD9U5G

PREMISES NAME Yen Sushi		Tel: (604) 544-8220 Fax:
PREMISES ADDRESS 41 6th St New Westminster, BC V3L 2Z1		INSPECTION DATE June 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaekyun Kim		NEXT INSPECTION DATE June 21, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Issue Correction Order	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: High (≥30) Total Score = 31

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): small under counter cooler unable to maintain contents <4C -raw sliced beef measured 10C and raw chicken measured 9C Corrective Action(s): moved both products to other working cooler units. ensure that all cold potentially hazardous foods are kept <4 degrees C at all times. Repair the cooler unit. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Observed staff handwash dishware without a sanitizing step. dishrack near handsink found to have cups and utensils recently washed without a sanitizing step Corrective Action(s): ALL dishware and food contact surfaces must undergo a sanitizing step. all dishware must be sanitized in the high temperature dishwasher. Rewash all dishware correction order issued for warewashing violation. similar future violations may result in issuing of violation tickets and/or closure orders. Violation Score: 15 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: Sanitizer solution measured 0 ppm chlorine at the time of inspection Corrective Action(s): operator re-made the sanitizer solution (measured 100 ppm chlorine) Ensure that sanitizer is made fresh every 2 days and used frequently to sanitize food contact surfaces in the kitchen Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: REPEAT OBSERVATION: Bag of tempura flour found in open bags in the back dry storage area. Corrective Action(s): move products into sealed plastic containers. do not leave open bags of food products in the dry storage as this can attract pests as well as allow for contamination of open product. due: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: small undercounter cooler unable to maintain contents <4 degrees C (ambient temperature measured 11C) Corrective Action(s): moved contents to working cooler units. Obtain a thermometer for this unit and repair the cooler. Cooler unit must be able to maintain contents <4 degrees C at all times This cooler unit is not to be used unitl it has been fully repaired. Violation Score: 3

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

Comments

=Handwash station stocked with paper towels, and hot/cold running water =under counter cooler (small 12C large 3C), glassdoor cooler (1C), and upright glass drink cooler (4C) measured < 4 degrees C =sushi bar chest freezer (-18C) and storage room chest freezers (-23C and -20C) measured < -18 degrees C. Kimchi style freezer measured -9C =Miso soup hot holding (75C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 79.2 C at the dish surface (minimum 71 C required for proper sanitizing) =General sanitation was satisfactory at the time of inspection, however some cleaning required around tempura flour shelf underneath deep fryer =Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit stored in undercounter shelf. Must post permit and business license in conspicuous view of the public. =Sushi rice acidity measured at approximately pH of 4.0 - 4.5