INSPECTION REPORT Health Protection LKIM-CFMT86

PREMISES NAME Yugo Roll + Bowl		Tel: (604) 564-9510 Fax:
PREMISES ADDRESS F7 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE June 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jie De Zhang		NEXT INSPECTION DATE June 29, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple Observations: - Prepared Sushi stored on shelves below prep area and not stored in cooler units. Temperatures of 15-18 degrees Celsius observed. Staff observed putting items into cooler units upon arrival of EHO. - Blanched brussel sprouts observed to be stored on shelves beneath soup storage area. Room temperature storage. CORRECTED DURING INSPECTION Staff put all items away into coolers without being instructed by EHO. . Corrective Action(s): Staff should not be storing potentially hazardous food items out at room temperature outside of cooler unit during the day for indefinite periods of time. Once a product is prepared or not longer in use it is to be transferred to cooler units for long term storage. This has been discussed previously. REPEAT VIOLATION . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple Violations - Right hand side of grill was turned off however multiple items were observed to be stored in this area; all potentially hazardous food items. - Cooked salmon at temperatures of 33 degrees Celsius - Cooked meat at temperatures of 35 degrees Celsius - Cooked short ribs at temperatures of 45 degrees Celsius CORRECTED DURING INSPECTION - Staff instructed to recook food items and turn on grill. . Corrective Action(s): Do not store food items in temperature ranges below 60 degrees and above 4 degrees Celsius. Food items should not be placed on grill when grill is turned off. This is NOT hot holding. The grill should be turned on to ensure temperatures of no less than 60 degrees Celsius are maintained throughout the day. . Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Rice scoops not on ice. Storage unit requires items to be stored up off floor minimum 15 cm. No items are to be stored on the floor. Repeat Violation . Corrective Action(s): Rice paddles should be stored in ice bath or ice. Obtain additional storage shelves. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - Sushi rice at pH 4.2 or less - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection Facility requires additional hot holding or cold storage units or staff require additional training. Potentially hazardous food items are not to be left out at room temperature during lunch or dinner rush for undefined periods of time at temperatures exceeding 4 degrees but less than 60 degrees Celsius. Storage unit requires additional storage shelves. Facility is not following own Food Safety plan in regards to above two items. This is a REPEAT VIOLATION. Discuss issues with staff.