INSPECTION REPORT Health Protection CTIN-AGDV74

PREMISES NAME Sushi Yoi		Tel: (604) 559-2288 Fax: (604) 559-2289
PREMISES ADDRESS 1 - 1815 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE December 6, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Huang Zi Zhen		NEXT INSPECTION DATE December 09, 2016
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 = 51

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff explained that teriyaki beef stored in large stainless steel bowl 6 inches deep is left on counter until cold and then placed in cooler. Time tracking not written down and syran wrap covers food entirely. Staff made beef 1.25 hours ago and food measured at 49C. Corrective Action(s): Reviewed proper cooling procedure again to operator - please explain to staff that food must be cooled from 60 to 20C in 2 hours and 20 to 4C in 4 hours, use shallow containers and leave small opening for hot air to escape. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw sprouts stored on kitchen counter measured at 13.9C for 2.75 hours. Cooked saba stored at 10C for 1.5 hours. Several inserts of toppings in undercounter cooler measured at 7C, observed staff to frequently opened door. Corrective Action(s): Sprouts discarded and cooked saba stored in cooler. Discussed using ice on sprouts and discard after use; store cooked saba in cooler after proper cooling. Adjust cooler so it can store food below 4C and minimize opening door. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Rice cooker lid still had rice flakes; bottom of stainless steel pot had food debris despite cleaning. Ice machine appeared to have black mould all over. Knife used to cut raw meat was wiped with towel but still had carrot on the blade. Knife is then placed next to cut cabbage. Corrective Action(s): Directed staff to clean all noted items. Ice machine must be on routine cleaning list. Keep knife used for cutting produce separate from knife used for raw meats. Always clean and sanitize either with dishwasher or proper cleaning procedure as discussed. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: No paper towel in one of two sushi handsinks. Corrective Action(s): Purchase smaller rolls to accomodate microwave opening or relocate dispenser to side. Paper towel must be available at all handsinks. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed sushi chef with gloves wash hands with gloves on. Corrective Action(s): Always remove and discard gloves before handwashing and then put on a new pair after. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Fried yam strips (four inserts) stored on top of grease trap. Insert of raw meat double stacked with a smaller bowl of raw meat, both syran wrapped. This is improper food storage. Repeat. A plastic bowl placed inside salad sauce in the cooler used for dispensing sauces. One box of soy sauce stored in women's washroom; several boxes of ginger stored in the other washroom. Repeat. Operator also admits to storing avocado at home. Corrective Action(s): Grease trap is not a proper food storage place, do not place food here. Food covered by syran wrap cannot be double stacked. Use ladle and place hangle on container or in separate container outside of sauce to avoid hands touching food directly. Do not store food in washroom; washroom also cannot open directly to food. Do not store food used for restaurant at home, this is also a bylaw issue. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on bottom of chest freezer, walls of prep table across cooking station and flooring corners. Corrective Action(s): Clean flooring and walls more thoroughly. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Used wooden chopsticks being collected to clean grout again. Corrective Action(s): Chopsticks discarded they are single use only for food. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Staff cell phone, tea bags stored on food counters. Oven mitten fully absorbed with grease used as storage for staff's tea, knife strapped with cardboard and elastic band noted in kitchen; dirty floor mat placed between window and freezer. Corrective Action(s): Remove all items not used for restaurant and keep staff belongings in designated area. Violation Score: 1

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Toppings cooler: 4C Display cooler: 4C Rice: 65C Miso soup: 70C Dishwasher (high temp): 74.6C *thermometer not functional and temperature records have no month noted and dishwasher column checked off instead of writing actual temperature measured -->You must obtain proper thermometer to test dishwasher and record temperature daily as discussed. Sushi bar: 4C Undercounter freezer: -14C Standup freezer: -19C Chest freezer: -18C Bleach sanitizer @100ppm after directed staff to remix since it was over No apparent signs of pest noted during time of inspection *Discussed installing screen door for summer instead of opening door as operator complains of storing food there attracting fruit flies. *Reviewed conditions listed on outstanding order to operator. *Tested sushi rice measured close to pH 4.0. Operator goes through sushi rice in 2 hours max but no time tracking and discard all leftover at end of day. *Please submit sushi rice samples as pH 4.2 or lower is safe and is only condition for no time tracking