INSPECTION REPORT Health Protection JCHW-ASET9N

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 October 23, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 27, 2017
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 = 36

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2.5 trays of prawns were stored on a block of ice. Shrimp ranged from 9C (on bottom) to 17C (on top). Corrective Action(s): Frozen foods must be stored below 4C while in use. If ice is used to maintain cold holding temperatures, food items must be covered in ice. Item were taken out during the lunch time and were relocated to the prep cooler at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed coming back from a break and did not proper wash his hands prior to touching food. Corrective Action(s): Staff must practice good hand hygiene and properly wash hands prior to commencing work or when hands become potentially contamination. Food item was discarded and staff member proper washed his hands. Violation Score: 15

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A strainer of chicken wings was thawing in standing water. Corrective Action(s): Frozen potentially hazardous foods must be thawed under cold running water or in a cooler unit at 4C or less. Chicken was placed under cold running water at the time of inspection. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi display cooler and sushi area upright cooler were both at 6C. Corrective Action(s): service or adjust cooler unit and ensure it can maintain 4C or less at all times. Potentially hazardous items in the upright cooler were relocated at a functioning cooler unit. Correction date: Oct 26, 2017 Violation Score: 15

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

Comments

-Sushi bar undercounter cooler was at 2C. -Kitchen upright cooler was at 2C. -Kitchen prep cooler was at 4C (top and bottom). -Domestic refrigerator/freezer was at 4C/-14C. -Both chest freezers and upright freezer were less than -18C. -Hot holding of rice and soup was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 200ppm. Sushi cutting board disinfected at least once every 2 hours. -Scoops stored in a sanitary manner. -Foods items properly covered and stored off the floor. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.