INSPECTION REPORT Health Protection LSTI-AV2TX3

PREMISES NAME Young's Kitchen Sushi		Tel: (604) 287-8111 Fax:
PREMISES ADDRESS C100 - 7871 Stave Lake St Mission, BC V2V 7C7		INSPECTION DATE January 15, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Youngsuk An		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): small domestic fridge containing soy sauce, sesasme sauce etc.not maintaining 4 c or less Corrective Action(s): do not use fridge until temperature of food items can be maintained at 4 c or less. Store potentially hazardous food items in working cooler that maintains 4c or less. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

soap and paper towels at hand sink, large cooler 4c, freezer -18c,

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LSTI-AV2TX3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.2 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment