INSPECTION REPORT Health Protection ZDER-CF7P9T

PREMISES NAME Hey! I Am Yogost (SFU)		Tel: (604) 566-4493 Fax:
PREMISES ADDRESS 8915 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE May 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steven		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # ZDER-CE6RVJ of May-05-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: Products cooling at room temp with lid secured on top: 1. Purple rice 2. Jasmine Jell-O 3. Coconut Jell-O Correction: Ensure all food requiring cooling are rapidly cooled before being placed in cooler. Avoid cooling hot food at room temp. 1. Remove lid to allow hot air to escape 2. Stir regularly to allow expose all food 3. Place container in ice bath to speed up cooling *Review practice with staff Correction date: immediately Code 205 noted on Routine inspection # ZDER-CE6RVJ of May-05-2022 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Mochi in large open insert prepared and held at room temp for up to 6 hours (1 shift length). No indications on container what time product was made and when it must be discarded. Correction: Ensure all foods left out at room temp are time tracked not left out for more then 4 hours. Indicate on container or with a timer / log when product is made and in 4 hours when it must be discarded. If product is slow to move then make smaller portions. *Review practice with staff and ensure Food Safety Plan is being followed. Correction date: immediately Code 302 noted on Routine inspection # ZDER-CE6RVJ of May-05-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths noted on counters with zero ppm sanitizer detected. Cloths are soaked in over 200 ppm chlorine sanitizer only over night to sanitize cloths but not during operation. Correction: Ensure 100-200 ppm chlorine sanitizer is detected on wiping cloths when sanitizing/wiping down food contact surfaces. Maintain 100 - 200 ppm chlorine sanitizer solution for wiping cloths while cloths are not in use. *Train staff on how to prepare and use sanitizer Correction date: immediately

Comments

Follow-up inspection to report #ZDER-CE6RVJ -Icing sugar stored in hard plastic bin -Cooked jelly cooling in ice bath in prep cooler -All yogurt stored in cooler not in sink -Prep cooler: 3 C -Wiping cloths stored in sanitizer solution -Mochi changed every 4 hours or sooner once used up ***Do not leave Mochi at room temperature for longer than 4 hours or discard Required correction: 1. Mochi (warm): needs time stamp - when its made and when it needs to be discarded 2. Sanitizer solution must be changed every 4 hours and maintained at 100 - 200 ppm chlorine