INSPECTION REPORT Health Protection JCHW-B9ZRJD

PREMISES NAME Yoko Sushi & Noodle House		Tel: (604) 507-5575 Fax: (604) 507-5570
PREMISES ADDRESS 102 - 16013 Fraser Hwy Surrey, BC V4N 0G2		INSPECTION DATE March 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 22, 2019
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two 4L containers of chicken from the previous night were probed at 8C. A container of cooked chicken made this morning was at 42C in the cooler (container was covered) Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 2 hours or less to prevent the growth of pathogens and or the formation of toxins. Two container of chicken made the previous night were discarded and the chicken made this morning was placed into a shallow container to promote radis cooling. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler in kitchen was at 7C. Corrective Action(s): Cold holding units must be able to maintain 4C or less on a consistent basis to prevent the growth of pathogens and or the formation of toxins. Cooler unit was adjusted and was at 4C at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were found behind the chest freezers and the storage area next to the chest freezers. Corrective Action(s): Contact professional pest control services to control pest infestation. Monitor facility for continued pest activity. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings were found in the kitchen by the chest freezer and storage area next to the freezers. Corrective Action(s): Clean all areas affected with rodent droppings and sanitize with a 1:10 bleach sanitizing solution. Correction date: Today Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Sushi under counter cooler was at 3C. -Upright cooler in sushi area was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen refrigerator/freezer was at 4C/-15C. -Chest freezers were at -15C and -19C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0 -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach diluted to 200ppm at the time of inspection. -Raw meats stored below ready-to-eat foods. -Foods stored off the ground and covered. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until October 18, 2019. -Please contact the inspector if you have any questions or concerns.