INSPECTION REPORT Health Protection JCHW-BZ8U5X

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 18, 2021	TIME SPENT 1.75 hours
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 = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 4L container of cooked chicken was found stored in the cooler. Internal temperature was at 22C. Operator stated chicken was made approximately 2 hours ago. 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 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Chicken was transferred into the freezer for rapid cooling. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Opened container of mayonnaise was labelled "Keep Refrigerated After Opening" Corrective Action(s): Ensure all foods are stored as per the manufacturer's instructions. Mayonnaise was moved into the cooler at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin was found to have feed debris under the blade. Corrective Action(s): Ensure staff completely disassemble the slicer after each use for cleaning and sanitizing. Mandolin was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of raw meat was stored above ready-to-eat foods. Corrective Action(s): Ensure all raw foods are stored below ready-to-eat foods to prevent potential contamination of foods. Raw meat was relocated to the bottom shelf at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler door seal is broken and requires repairs. Corrective Action(s): Door seal needs to be repaired or replaced to provide an adequate door seal to prevent the loss of cold refrigeration air. Correction date: 1 month Violation Score: 3

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

Comments

Inspection conducted with EHO Student. -Sushi cooler was at 4C. -Sunder counter cooler in sushi area was at 4C. -Upright cooler in sushi area was at 4C. -Kitchen prep cooler was at 3C (top and bottom). -Kitchen upright cooler was at 4C. -Refrigerator/freezer was at 4C/-14C. -Chest freezers were less than -18C. -Upright freezer was at -17C. -Sushi rice had a pH of 4.0. -Hot holding was greater than 60C. -Chicken was cooked to greater than 74C. -Chemical dishwasher had a final rinse of 100ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Bleach sanitizer pails were labelled and at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi cutting surface sanitized with bleach after each order. -Ice machine was found to be clean and sanitary. Ice scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until December 17, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Workplace COVID-19 information completed. -Facility is offering dine-in service. -Maximum occupancy posted on the front entrance. -Seating is alternated to provide 2 metres of physical distance between parties. No more than 6 guests per table -Contact information is collected for at least on person in each group. -Background music was not louder than regular conversation. -Hand sanitizer available at the front entrance. -Staff complete daily health screening. -Customers were observed adhering to the Order respecting face coverings. Staff must ensure face coverings cover both the nose and mouth.