INSPECTION REPORT Health Protection JAHN-AWPUGQ

PREMISES NAME Yale Sushi		Tel: (604) 392-2050 Fax: (604) 392-9253
PREMISES ADDRESS 38 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE March 9, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Park, Myung Kil		NEXT INSPECTION DATE March 23, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The shelves near the stove where plates are stored are not smooth nor easily cleanable. Corrective Action(s): Ensure that the shelves are smooth, non-absorbent and easy to clean. DATE TO BE CORRECTED: March 23, 2018 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The bottom of the wall near the dishwasher shows signs of damage and deterioriation. Corrective Action(s): Ensure that the walls are repaired to prevent accumulation of filth/mould. DATE TO BE CORRECTED BY: March 23, 2018 Violation Score: 1

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

Comments

- Handsinks are maintained with hot & cold running water, liquid soap and paper towels - High temp dishwasher achieved >71C at plate's surface - Temperatures of all refrigeration units meet regulatory requirements (<4C for coolers, <-18C for freezers) - Refrigeration units are equipped with working thermometers accurate to 1C - Hot holding (miso soup) measured >60C - Staff was directed to move raw chicken to the lower shelf in the walk-in cooler - Observed 3 racks of cooked chicken thawing at room temperature. The operator noted that the chicken had been cooked 2.5 hours ago. Staff was cutting chicken into pieces to store them in cooler. Ensure that cooked chicken cools down from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Store chicken in the cooler immediately. - No signs of pest activity noted at the time of inspection; however, some gaps observed in the back door which leads directly to outside. Please look into installing a pest-proof door at the back door in the near future. ATTENTION: - Temperature log has been discontinued. The operator started recording the temperatures during inspection. Ensure that temperature monitoring & recordkeeping is done in a consistent manner. - Chlorine measured 0ppm in spray bottle. The operator prepared a new solution during inspection. Use chlorine test strip to check chlorine concentration in the sanitizer bottle. (100-200ppm chlorine shall be measured)