INSPECTION REPORT Health Protection JSAS-D3BSRS

PREMISES NAME Hey! I am Yogost		Tel: (604) 428-4463 Fax:
PREMISES ADDRESS 4438 Beresford St Burnaby, BC V5H 2Y4		INSPECTION DATE March 13, 2024	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Zhi Ping Zhang (Candice)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 # JSAS-D34TB4 of Mar-06-2024 Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooling records indicate mochi cooling in ice bath is not cooled in a safe manner consistently as food is noted to not have cooled to 20 C within 2 hours. Staff did not take corrective action to discard product and continued to monitor and use product. Correction: Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method. Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours. Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan. Code 401 noted on Routine inspection # JSAS-D34TB4 of Mar-06-2024 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Cup sealer and inventory of buckets stored in front of back handsink station. Correction: Relocate items to allow for unrestriced access to handwashing facilities.

Comments

Reviewed cooling process for Mochi product. After heating mochi will be cooled in ice bin for 2 hours to reach 20 C, afterwards product will be stored in prep cooler at 4 C. Food items stored in covered containers in cooler units. Serving utensils removed from food items and stored in clean containers between uses. Back handsink is fully accessible, equipment and empty buckets have been relocated.