INSPECTION REPORT Health Protection KLAI-CN7TAA

PREMISES NAME Yugafu Japanese Bistro		Tel: (778) 575-5323 Fax:
PREMISES ADDRESS 103 - 18818 68th Ave Surrey, BC V4N 3A8		INSPECTION DATE January 18, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Katsura Yamasaki		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Improper dispenser, bowl (with no handle), stored within a bulk flour container. 2. > 200 PPM chlorine residual detected in the sanitizer spray bottle in the sushi prep area. Corrective Action(s): 1. Take out the bowl and use a proper dispenser with handle to avoid potential contamination of food by anything that have came into contact with bare hands. Date to be corrected by: Jan 19, 2023 2. **Issue corrected at the time of inspection** Operator diluted the sanitizer spray bottle in the sushi prep area. 200 PPM chlorine residual noted in this spray bottle after the dilution. Remember, always add 2 tsp of bleach per 1 L of water to obtain 100 - 200 PPM chlorine residual for use as a food contact sanitizer. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Mop bucket not emptied after use - mop stored in dirty mop water. Corrective Action(s): Discard the mop bucket immediately after each use to prevent the breeding of pests, especially as the temperature gets warmer this could attract flies. Date to be corrected by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Mouse droppings noted below the prep table beside the prep line and in the front sushi prep area by the butane cans. 2. Dried on debris noted on the underside of the door handle of the single-door refrigeration in the back cooking area. Corrective Action(s): Clean the aforementioned areas and maintain in a sanitary condition. Continue to work with your external pest control company to help mitigate and eliminate any potential pest issues. Continue to sweep, clean and sanitize any areas noted with mouse droppings. Date to be corrected by: Ongoing. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. General storage hierarchy acceptable, food stored protected and off the floor. Sushi rice was noted with a pH of 4.0. Drain plug available for the 2-compartment sink. High temperature dish machine was able to reach 71.1C at the plate level during the rinse cycle. Bleach sanitizer bottles available in the kitchen area, front prep area (concentration too high - see violation above) and server area. Noted with 200 PPM chlorine residual in all (except for the one noted). General organization and sanitation has greatly improved - keep up the excellent work.