Report No. ACHN-D3PUME

INSPECTION REPORT
Health Protection
ACHN-D3PUME

PREMISES NAME
Hyack Sushi

Tel: (604) 553-7553
Fax:

PREMISES ADDRESS
55 8th St
New Westminster, BC V3M 3N9

INSPECTION DATE
March 25, 2024

TIME SPENT
1 hour

OPERATOR (Person in Charge)
Julie Pak/Yoon Suk, Yoo

NEXT INSPECTION DATE
March 28, 2024

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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)]
Observation: 1. Bowls observed as scoops. No handles.
2. Raw meat obsesrved stored above ready to eat foods.
3. A few containers observed to be uncovered.
4. Ice machine observed to have discolouration and mold growth in the upper area and on the flaps.
5. Container of sugar inside the bin of sugar.
Corrective Action(s): 1. Please acquire proper scoops with handles. Please store scoops in a way that handles do not touch the food.
2. Do not store raw meat on top of ready to eat foods.
3. Please ensure all containers are covered when the food is not in active use.
4. Please empty, deep clean, and sanitize the ice machine. Discard the first round of ice before using.
5. Please ensure bottom of containers/bowls touch food as bottom of containers/bowls can be dirty and may contaminate food below.
To be corrected by: March 28, 2024
Violation Score: 15

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

Comments

- All Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels
- All cooler measure 4C and below
- All freezer measure -18C and below
- Hot holding for miso soup measure 60C and above
- Spray bottle of QUAT sanitizer measure 200ppm, please remember to refresh sanitizer spray bottles daily
- Spray bottle of Bleach water measure 100ppm after correction.
>>> Spray bottle measure 0ppm chlorine at the beginning. Please refresh sanitizer daily.
- High temperature dishwasher measure 71C and above at plate level at final rinse
- Sushi rice measure pH of between 4.0-4.5, which is acceptable
- Temperature checked daily and logged
- Permit is posted
- Proper thawing observed, all thawing now done in coolers.
- Room temperature holding of chopped vegetables are done on ice, minimal vegetables are kept out.

Note:
- Please ensure copies of FOODSAFE certificates of staff are kept on-site.
>>> Please email manager's FOODSAFE certificate and a few other staff to EHO.
- Lots of sticky traps are observed during the inspection, manager stated they are dealing with rodent issue and had a cockroach issue previously.
>>> Facility appears well maintained as obvious signs of pests are not seen
>>> Pest control company comes 1 to 2 times a week
>>> Please email latest pest report to EHO.
- Please ensure all high touch surfaces are cleaned and sanitized often. A few lids of ingredient bins observed to have some accumulation of debris and sticky.
- Please monitor insert level of the cooler in the middle of the main kitchen to ensure temperatures are 4C and below or food stored at insert level are only there for max 2hours during lunch and dinner rushes.