INSPECTION REPORT Health Protection DWAG-CQCSBE

PREMISES NAME Yamako Sushi		Tel: Fax:
PREMISES ADDRESS 260 - 15355 24th Ave Surrey, BC V4A 2N9		INSPECTION DATE March 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked tempura and meats were stored under ambient room temperature measured with an internal temperature of 22-24C. Corrective Action(s): Operator moved aforementioned food into the stand-up cooler. Do not store any cooked tempura and meats under ambient room temperature. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two buckets of bleach sanitizer measured with a concentration of 0 ppm. Corrective Action(s): Staff discarded the water and mixed 100 ppm bleach sanitizer in both buckets. Clean and sanitize all food contact surfaces in the kitchen. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen hand washing station basin was obstructed with two dirty containers. Corrective Action(s): Do not leave any items in the hand washing station basin. Operator removed the dirty containers from the basin. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Raw fish fillets store beside vegetables and ready to eat food inside the stand-up cooler close to the back entrance door. 2. Cardboard used to soak grease from cooked fish with fish stored directly on top. Corrective Action(s): 1. Organize the stand-up cooler to ensure raw fishes are stored at the bottom away from vegetables and ready to eat foods. Correct by: today. 2. Do not use cardboard to soak grease as it is not food-grade. Cooked fishes stored on top were discarded. Violation Score: 3

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

Comments

Routine inspection: - Coolers (stand-up, sandwich, sushi bar, under the counter) maintained at 4C or less. - Chest freezers maintained at -18C or less. - Rice and miso soup hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 72C at plate level. - Ice machine maintained in sanitary condition. - Food stored off the ground. - Temperature records maintained and available for review. - No pest activities observed at the time.