INSPECTION REPORT Health Protection JCHW-BV3TL6

PREMISES NAME Yoko Sushi & Noodle House		Tel: (604) 507-5575 Fax: (604) 507-5570
PREMISES ADDRESS 102 - 16013 Fraser Hwy Surrey, BC V4N 0G2		INSPECTION DATE November 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 12, 2020
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken was stacked in a bowl for cooling. Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in hours or less. Place cooked foods in single layers to allow for rapid cooling. Chicken was transferred to a single layer at the time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice was at 45C in the rice cooker. Corrective Action(s): Hot potentially hazardous foods must be maintained at or above 60C to prevent the growth of pathogens and or the formation of toxins. Rice was reheated to greater than 74C at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Spiralizer and mandoline were found to have food debris in the blade. Corrective Action(s): Ensure equipment is properly disassembled for proper cleaning and sanitizing after each use. Equipment was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored inside ingredient containers with the handle in direct contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of ingredients. Scoops were relocated at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Men's washroom handwash station is leaking water from the drain pipe. Corrective Action(s): Service handwash station pipe and ensure all equipment is maintained in good working order. Correction date: November 12, 2020 Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Under counter cooler in sushi area was at 4C. -Sushi area upright cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Refrigerator/freezer was at 3C/-14C. -Chest freezers were at -17C and -18C. -Upright freezer was at -16C. -Sushi rice had a pH of 4.0 -Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were labelled and were at 100ppm. -Sushi cutting board sanitized after each service. -Ice machine was clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until December 17, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -COVID-19 information posted. -Facility is offering dine-in services. Tables are more than 2 metres apart, measured from the backs of chairs. No more than 6 patrons per table. -Seating capacity posted at the front entrance. *Contact information is not completed properly. Facility must obtain both first AND last name and email or phone number. Information must be retained for at least 30 days. *Music was too loud. Background music cannot exceed the volume of normal conversation. Music volume was decreased at the time of inspection.