INSPECTION REPORT Health Protection LQUN-CNSUV9

PREMISES NAME Yoko Sushi & Noodle House		Tel: (778) 355-8285 Fax:
PREMISES ADDRESS F - 1001 Austin Ave Coquitlam, BC V3K 3N9		INSPECTION DATE February 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Kyung Sung		NEXT INSPECTION DATE 4 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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Miso soup in hot holding unit was 56C. Bacteria will grow in the soup at temperatures colder than 60C. Staff explained that they lower the temperature setting (7-setting) during slow times (4-setting), and increase it when it gets busy. Corrective Action(s): Immediately increase the temperature of the soup to 60C or hotter, and keep it at this temperature at all times. During the inspection, staff increased temperature setting to 7-setting and the temperature increased to 68C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handwashing sink in the kitchen had a colindar of cooked potatoes (staff member's lunch) sitting in the sink basin. Staff are unable to wash their hands when the sink is blocked. Corrective Action(s): Immediately remove the colindar of cooked potatoes from the sink basin. Do not put anything in the handwashing basin and do not block the sink from use. During the inspection, staff removed the colindar of cooked potatoes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Dishwasher still has the protective plastic on it, which is to prevent scratches from occurring during delivery. The plastic is not washable, and accumulation of food debris on the plastic will attract pests. This was mentioned in the last inspection report, and it was required to be fix. 2) There is foil and cardboard, with accumulated grease on it, covering the shelf above the gas range. This is being changed every 2 weeks. The foil and cardboard is not durable or cleanable, the accumulated grease will attract pests. This was mentioned in the last inspection report, and it was required to be fix. Corrective Action(s): 1) Peel off the protective plastic to expose the durable and cleanable stainless steel underneath. **Correction date: Immediately** 2) Foil and cardboard must be discarded every night and new material must be installed in the morning. This is the last chance to follow this procedure, next time foil and cardboard will NOT be allowed to cover the shelf at all. **Correction date: Today** Violation Score: 3

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

Comments

A routine inspection was completed, the following observations were made: - Coolers 4C or colder; freezers were -17C or colder; hot holding units 60C or hotter; and thermometers present. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - High temperature dishwasher had a rinse cycle temperature of 77.7C at the plate's surface, as per max/min thermometer. - All foods stored in food grade containers; covered; foods stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on shelves or platforms. - No expired foods in used. FIFO rules being followed. - General sanitation level is good. Exhaust canopy and filters clean, filters cleaned every 3 weeks. Next professional cleaning due in August 2023. - No signs of pests. - FoodSafe certified staff (owner) present (expires in July 2023). Have the sushi chef update his certificate as it expired in February 2021. - Bleach sanitizer in spray bottles had [Cl2] >200pm. Mix 1Tsp of bleach to 500mL of water. - 99% alcohol spray used to disinfect chairs and tables in the seating area. ACTION - Wash all handles of cupboards, coolers, and freezers as there is accumulated food on them.