INSPECTION REPORT Health Protection SMAW-ATZ2JP

PREMISES NAME Hyack Sushi		Tel: (604) 553-7553 Fax:
PREMISES ADDRESS 55 8th St New Westminster, BC V3M 3N9		INSPECTION DATE December 12, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Julie Pak/Yoon Suk, Yoo		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken breasts left out on counter for 3 or 4 hours before moving to fridge for cooling. Chicken must cool from 60 Celsius to 20 Celsius in less than 2 hours, and from 20 to 4 Celsius in less than 4 hours. Use timers. Chicken was 25.3 Celsius after almost 4 hours; discarded. Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shrimp was being kept on ice but container was not actually touching ice. Shrimp was 11 Celsius. Tofu was being kept out at room temperature. 18.7 degrees Celsius internal temperature. Discarded. Corrective Action(s): Only use ice during busy periods; otherwise keep foods in fridge. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Moouse droppings noted behind sushi bar. Contact pest control company. Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Large garbage can used for sushi vinegar. This is not a food grade container. Use only food grade containers. Corrective Action(s): Violation Score: 3

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

Comments

Dishwasher reached 72.7 Celsius on final rinse as per min/max thermometer. Overall premise is quite clean. Handsinks are all stocked, working. Fridges are all <4 Celsius. Discussed knife storage at front counter. If using water ensure that you have lots of ice in it.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SMAW-ATZ2JP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment