INSPECTION REPORT Health Protection DSOG-CCMR8T

PREMISES NAME Hey! I am Yogost		Tel: (604) 566-5801 Fax:
PREMISES ADDRESS 4560 Kingsway Burnaby, BC V5H 2B1		INSPECTION DATE March 18, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steven Lu		NEXT INSPECTION DATE March 21, 2022
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: High (≥30) Total Score = 48

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Mochi being cooled in large plastic bin. Corrective Action(s): Portion out smaller amounts in shallow plastic bins. Cooling of hot foods must be done within 2 hrs. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Three large buckets of yogurt stored at room temperature. Internal temperature measured at 8C. Corrective Action(s): Immediately move the large buckets of yogurt inside the cooler at 4C. Only leave small amounts over ice at the prep area. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) Mildew build up inside the ice machine. 2) Ice scoops stored directly on the counter at the main handwashing station. 3) Surface sanitizer measured 0ppm chlorine bleach concentration. Corrective Action(s): - Clean the ice machine, drain all the ice, thorough scrub inside and sanitize with appropriate sanitizer. - Provide surface sanitizer at 100ppm chlorine bleach to sanitize food contact surfaces. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1) Missing hand soap inside the soap dispenser at the main handwashing station. There was hand soap available outside the dispenser. 2) Missing hand soap inside the staff washroom. Corrective Action(s): 1) Immediately provide hand soap inside the dispenser. 2) Immediately provide hand soap inside the dispenser inside the staff washroom. Violation Score: 15

Non-Critical Hazards: Total Number: 4

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operating permit was covered by large white board. Not visible by customers from the front. Corrective Action(s): Move the white board. Place the permit where it is easily visible by customers. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed behind the shelving racks in the dry storage room. Corrective Action(s): Remove droppings, deep clean the back storage room. Call the pest control company for assessment. Provide copies of all pest control inspection reports to the health inspector. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Clutter in the back dry food storage room. - Multiple food items stored directly on the floor. Corrective Action(s): Clean the back storage room. All food items should be stored on shelving racks and off the floor. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff unable to provide proof of FOODSAFE. Corrective Action(s): Provide copies of all FOODSAFE certificates of staff. Violation Score: 1

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

Comments

Temperature control: - All coolers (one topping, one undercounter, one upright) at < or = 4C - Chest freezer (back) at = -18C - Toppings (ie tapioca pearls) stored at room temperature for max 2 hrs. Immediately begin time stamps. - Immediately begin daily temperature log for all coolers. This will be verified during the next routine inspection. - All coolers equipped with working thermometers. * Warmer was placed at the front of the store, but not in use at the time of the inspection. Please note that you need to contact the health inspector prior to using the warmer, and receive approval, provided you update the menu, food safety plan. Report not signed due to COVID-19. Report printed and reviewed with staff on-site.