INSPECTION REPORT Health Protection MLOO-B2JT5U

PREMISES NAME Yale Sushi		Tel: (604) 392-2050 Fax: (604) 392-9253
PREMISES ADDRESS 38 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE July 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Park, Myung Kil		NEXT INSPECTION DATE July 17, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle at the front area was measured to be 10 ppm. Corrective Action(s): Ensure bleach sanitizer is prepared by mixing 1/2 teaspoon bleach with 1L water to reach 100 ppm. Date to be completed by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Dry bulk food scoops were stored inside the bulk food bins. The handles were in direct contact with the bulk food. Corrective Action(s): Store these scoops outside of the bulk food bins to avoid contamination from the handles to the food. Date to be completed by: Immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap observed between the double doors at the back of the kitchen. Corrective Action(s): Seal this gap to prevent potential entry of pests such as rodents and insects. Date to be completed by: July 17, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wire shelving unit used to store clean dishware had a mild accumulation of dust and food debris. Corrective Action(s): Clean the wire shelving regularly to prevent accumulation of dust and food debris and avoid contamination of clean dishware. Date to be completed by: Immediately Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers are < or = 4C - Freezers are < or = -18C - Hot holding units are > or = 60C - High temperature dishwasher in use. Final rinse temperature at the plate level was measured at 75.4C. - Bleach available for sanitizing food contact surfaces - Food is stored in durable containers and protected from contamination - Ice machine is clean. Ice scoops are stored outside the machine. - No signs of pests observed during inspection *Temperatures of the small under-counter cooler at sushi prep area was measured at 7-9C. Monitor this cooler and arrange for repair services if the temperatures do not return to 4C or less.