INSPECTION REPORT Health Protection JVIK-AQYTVL

PREMISES NAME Sushi Yama		Tel: (778) 952-4659 Fax:
PREMISES ADDRESS 110 - 7491 Vedder Rd Chilliwack, BC V2R 6E7		INSPECTION DATE September 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyoun Ju Lee		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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): No corrections entered

Comments

Operator has completed pH testing of sushi rice - Result = 4.2. Be sure to always follow this recipe and do not change the recipe. If you wish to change the recipe, you must re-test the pH. - You may stop time tracking the sushi - Ensure only white sushi rice is left out at room temperature. Black, purple and/or brown sushi rice cannot be left at room temperature regardless of the pH - must be kept at 60C or above OR 4C or below. General cleanliness is satisfactory but can use improving - ensure hand sink remains free and clear, walls are wiped down, shelves are wiped down to remove food debris, etc. Be sure to keep a log of all temperatures - hot holding, cold holding, dishwasher. Hand sink equipped Sanitizer at 100ppm Cl All temperatures meet health requirements Thermometers in units Dishwasher tested at 71C at plate surface during the rinse cycle No signs of pest activity at time of inspection