INSPECTION REPORT Health Protection ABAI-BMKRSP

PREMISES NAME Sushi Yoi		Tel: (604) 559-2288 Fax: (604) 559-2289
PREMISES ADDRESS 1 - 1815 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE March 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Huang Zi Zhen		NEXT INSPECTION DATE March 11, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted ice machine had mildew building up in it. B) New high temperature dishwasher had to be run several times (approx 6x) before reaching 71C C) Noted a few wiping towels on the counters at time of inspection D) Noted whisk for batter stored in a container of water at room temperature Corrective Action(s): A) Discard ice and do a thorough cleaning/sanitizing of ice machine. Ensure ice machine is regularly emptied/cleaned/sanitized minimum once a month. B) Have high temperature dishwasher repaired/replaced so it reaches 71C within a reasonable number of runs (ie. 1-2x) C) Remind staff to keep all wiping cloths stored in sanitizer solution when not in use D) Keep whisk for batter stored in ice water to keep the batter on the whisk at 4C or less. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Noted large container of acidified sushi rice cooling in front of the hand sink in the kitchen. Corrective Action(s): Do not block/obstruct hand sink. 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 (CORRECTED DURING INSPECTION): Noted tin foil taped to the sides of the shelving unit where the hot holding station is located. Operator said this is to prevent the cold air from the vent above from cooling down the foods. He finds sometimes this is a problem for maintaining hot holding temperatures. Corrective Action(s): Remove tin foil and tape and obtain/install something on the side of the shelving unit that is smooth, durable and washable. Suggested operator uses a stainless steel food tray in the interim. Ensure tray is washed/sanitized in the dishwasher at the end of each night.The tape and tin foil can not be washed/sanitized. Violation Score: 3

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

Comments

- All hand wash stations (sushi bar, kitchen area, washrooms x2) had soap, paper towel, hot and cold running water. See violation code 401 re: accessibility. - All coolers 4C or less (sushi bar, undercounter, prep cooler, upright sliding two door...etc). - Freezers x4 all less than -18C - All hot holding (miso soup, rice, tempura...etc) higher than 60C - No potentially hazardous foods were stored at room temperature at time of inspection. See violation code 302 re: whisk for batter - General sanitation satisfactory. No obvious signs of pest activity. - 100ppm chlorine sanitizer solution available in both the front sushi bar area and back kitchen. Noted signage in place to remind staff to make sanitizer at the start of each day and change it minimum every 2 hours. Test strips available at the sanitizer station. Some wiping cloths stored in sanitizer solutions. See violation code 302 re: wiping cloths. - Scoop for ice was stored outside of ice machine in a separate container. See violation code 302 re: cleaning/sanitizing ice machine. - High temperature dishwasher achieved 71C after several runs. See violation code 302 re: dishwasher. - Washroom doors were closed (with signage to remind patrons and staff to keep closed) - No food stored in hallway time of inspection. - Foodsafe certification for all 4 food handlers provided at time of inspection. Ensure any new staff hired have foodsafe training. - Counted 25 seats in premises at time of inspection - Premises is still adhering to the limited menu (ie. 50% tempura and 50% teriyaki reduction) - Tempura is being hot held and teriyaki chicken is being cooked/cooled, stored in cooler and reheated per order