INSPECTION REPORT Health Protection DSEA-C6WTDQ

PREMISES NAME Yen Sushi		Tel: (604) 544-8220 Fax:
PREMISES ADDRESS 41 6th St New Westminster, BC V3L 2Z1		INSPECTION DATE September 16, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaekyun Kim		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator only sprays dishware with 100 ppm chlorine bleach solution for manual warewashing Corrective Action(s): Discussed with the operator proper manual warewashing procedure. Provided operator with 2 compartment sink manual warewashing method diagram in Korean. Sink plugs on site. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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 not in use large 4C), glassdoor cooler (1C), and upright glass drink cooler (4C) measured < 4 degrees C =sushi bar chest freezer (-18C) and storage room chest freezers (-20C and -21C) measured < -18 degrees C. Kimchi style freezer measured -13C =Miso soup hot holding (70C) measured > 60 degrees C =Operator does not use high temperature dishwasher at the moment as the facility has converted to take out only for COVID-19. Ensure that the high temperature dishwasher reaches 82C on the gauge when using the machine. =General sanitation was satisfactory at the time of inspection =Surface sanitizer spray measured 100 ppm chlorine =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 =Operator (JK) FOODSAFE certification verified to be valid to August 2023. . =Permit posted in a conspicuous location =Sushi rice acidity measured at approximately pH of 4.0 - 4.5