INSPECTION REPORT Health Protection RBYS-DFDTRG

PREMISES NAME Sushi Yama		Tel: (778) 952-4659 Fax:
PREMISES ADDRESS 110 - 7491 Vedder Rd Chilliwack, BC V2R 6E7		INSPECTION DATE April 3, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hyoun Ju Lee		NEXT INSPECTION DATE April 07, 2025
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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed food not protected from contamination; box of avocados stored on ground. Corrective Action(s): Ensure that food is protected from contamination - store food off the ground at least 15cm or 6inches. Box moved during inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed premises not maintained in a sanitary condition: rodent droppings observed on floors - under shelving units, around and in between equipment. Corrective Action(s): Ensure that food premises is maintained in a sanitary condition - clean and disinfect floors. Correct by: April 10th, 2025 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed equipment not in good working order - hand washing sink hot water tap not working properly. Corrective Action(s): Ensure that equipment is in proper working order - fix hand washing sink. Correct by: April 17th, 2025 Violation Score: 3

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

Comments

Routine Inspection Completed. Permit posted and up to date. FoodSafe certified staff present during operation. Hand washing sink adequately supplied. High temperature dishwasher at 73.6C at plate surface. Bleach surface sanitizer at >200ppm. Rice, teriyaki sauce and miso soup at 60C or above. Prep coolers at 4C or below. Stand-up and chest freezer at -18C or below. Note: Deep fried items to be cooled then placed in cooler and not stored a room temperature. Ventilation hood servicing required June 2025 as per sticker. Ensure ledge over cook-line is cleaned frequently.