INSPECTION REPORT Health Protection ABAI-B6PQDL

PREMISES NAME Sushi Yoi		Tel: (604) 559-2288 Fax: (604) 559-2289
PREMISES ADDRESS 1 - 1815 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE November 20, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Huang Zi Zhen		NEXT INSPECTION DATE December 13, 2018
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 = 47

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted food equipment (ie. containers, bowls...etc) stored around the hot water tank again. Immediate remove all food equipment in this are and wash and sanitize them. Corrective Action(s): Do not store food equipment around the hot water tank as this is not a food prep/storage space as it is not a sanitary area. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was readily available in any of the food preparation areas. Corrective Action(s): Ensure sanitizer is made fresh at the start of each day and kept in each food preparation area. Change sanitizer as needed throughout the day to maintain minimum concentrations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted hand sink in the back blocked with staff personal drinks. Noted two hand sinks in the front had containers in them. Corrective Action(s): Ensure hand wash stations are unobstructed and fully accessible at all times. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Noted staff member making tempura rinse fingers in bowl of stagnant water, remove food and food equipment from around the hot water tank then attempt to resume making tempura without washing hands. Stopped staff member and instructed to wash hands. Staff member went to wash hands in the two compartment sink instead of the designated kitchen hand sink. Corrective Action(s): Ensure staff do not rinse hands/fingers in stagnant water and that they properly wash hands in the designated hand sinks after each point of contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Noted flour and container batter with yams in it stored around hot water tank - discarded at time of inspection. This issue was noted on previous reports. Corrective Action(s): Do not store any foods around the hot water tank. This is not a food preparation/storage area and is not a sanitary space. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted tape on one of the sushi display cooler doors Corrective Action(s): Remove tape and repair/replace sushi display cooler door as needed. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A) Noted corner of the base of the wall across the kitchen in hand sink still broken. B) Noted employee drinks blocking hand sink in the kitchen area C) Lights in dry storage area still uncovered Corrective Action(s): A) Repair/replace corner of the wall so that it is smooth and washable. B) Ensure employee items are store away for the food preparation/handling areas in a designated employee storage area. C) Obtain cover/sleeve for lights in dry storage Violation Score: 5

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

Comments

- All handwash stations had soap, paper towel, hot and cold running water. See violation code 401 re: accessibility and obstruction. - All coolers 4C or less (sushi display, under counter, upright one door, sliding two door..etc) - All freezers -10 to -16C (Ensure all frozen potentially hazardous foods are stored at -18C or less) - All hot holding 60C or higher (rice and miso soup) - Ice machine appeared clean. No scoop available - operator said they do not serve much ice in the cold weather months. When serving ice ensure scoop is stored outside of the ice in a separate container. Do not store scoop inside ice. - General sanitation satisfactory. No obvious signs of pest activity noted at time of inspection. - High temperature dishwasher achieved 71C (with thermolabel).