INSPECTION REPORT Health Protection JVIK-B2MSRY

PREMISES NAME Sushi Yama		Tel: (778) 952-4659 Fax:
PREMISES ADDRESS 110 - 7491 Vedder Rd Chilliwack, BC V2R 6E7		INSPECTION DATE July 13, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyoun Ju Lee		NEXT INSPECTION DATE July 20, 2018
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: Moderate (16-29) Total Score = 16

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was open at time of inspection and a roll of screen material was tied to opening Corrective Action(s): Back door must remain closed unless you have a tight fitting screen door that does not permit the entry of pests. Back door closed at time of inspection Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleanliness requires improvement at the following areas Corrective Action(s): 1. Coolers - inside & out 2. Floors 3. Hand washing sink 4. Underneath equipment 5. storage areas - ensure all items are 6" off the floor and no aluminum foil on shelves Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed a carpet mat at sushi bar Corrective Action(s): Carpet is not a permitted material in kitchen. remove kitchen mat. You may use a rubber mat instead Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Walls by hand washing sink and sushi bar are deteriorating Corrective Action(s): Clean and install a hard surface similar to white speckled board already beside hand sink. This is to be installed under the sushi cooler and beside the hand sink Violation Score: 1

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

Comments

Obtain a larger garbage can beside sushi station Ensure temperature logs are maintained for coolers, hot holding units, freezers, and dishwasher Hand washing sink equipped Sanitizer at 100ppm Cl in labelled spray bottles All coolers at 4C and equipped with thermometers Discussed sushi robot - cleaned and sanitized twice a day Dishwasher reached 74.9C at plate surface during the rinse cycle Scoops available in bulk bins stored handle up Hot holding >60C Exhaust hood was recently cleaned