INSPECTION REPORT Health Protection KKIM-CURRV8

PREMISES NAME Hey! I am Yogost		Tel: (604) 566-5801 Fax:
PREMISES ADDRESS 4560 Kingsway Burnaby, BC V5H 2B1		INSPECTION DATE August 16, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Steven Lu		NEXT INSPECTION DATE August 18, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 74

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Observed custard cooling in a pot with lid on - measured at 40C. Corrective Action(s): - Do not cover food item in the middle of cooling process. Ensure it reaches 60C to 20C within 2 hours and 20C to 4C or below within 4 hours. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Sandwich prep cooler malfunctioning. Purple rice, melted frozen fruites etc. stored inside. There were probed at 14.9C. Corrective Action(s): - Discard the food products. Ensure all potentially hazardous food items are stored at 4C or below. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - Employee not able to demonstrate proper dishwashing method, could not initially locate where the drain plugs and bleach were. No sanitizer available at the premises - bucket filled with water and wiping rags did not read any chlorine. Corrective Action(s): - Ensure 100-200ppm chlorine sanitizer is in use to sanitize dishwares and utensils. Proper dishwashing procedure should be trained to all staff. Surface sanitizer should also be available with wiping rags. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: - Handwashing station access was blocked with containers. - Handwashing stations (kithcen and staff washroom) have no soap available. Dispenser is out of order. Corrective Action(s): - Ensure handsink is accessible at all times. Employee should be washing their hands frequently. - Equip liquid soaps at each station. Violation Score: 15

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: - Notable amount of fruit flies noted at the premises. Accumulation of dead fries obseved at the fly light trap. Corrective Action(s): - Cleaning required throughout. Ensure there is no trace of food residues and moisture accumulation throughout the premises. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Staff washroom in unsanitary condition. - Dirt debris accumulated on the mop sink. - 3 compartment sink observed with stains and biofilm. - Chest freezer observed with frozen fruit & ice accumulation. Corrective Action(s): - Clean the areas noted above. Ensure there is a cleaning schedule in place to clean the premises at regular basis. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Sandwich prep cooler ambient temperature maintained at around 15C. - Staff washroom handsink has broken tap for cold water. Cold water supply is not available. Corrective Action(s): - Repair the above units. Cooler should be able to maintain temperature of 4C or below and handsink should have adequate cold & hot water supply. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Staff has no valid Foodsafe level 1 training. Corrective Action(s): - Ensure to take foodsafe level 1 course or provide proof of registration by the follow up inspection day. Violation Score: 1

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

Comments

- Undercounter cooler, stand up cooler at 4C or below. - Yogurt in ice box at 4C or below. - Freezer at -22C. - Pearls at 60C or above.