Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-BHUUKH
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 12, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
No
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: There are no critical hazards.
Non-Critical Hazards: Total Number: 3
210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Frozen food was thawing at room temperature at the time of inspection. Food item was still frozen.
Corrective Action(s): Frozen foods must be thawed under cold running water or in a cooler at 4C or less to prevent the growth of pathogens and or the formation of toxins. Frozen food was placed under cold running water at the time of inspection.
Violation Score: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Refrigerator/freezer unit was at 6C (refrigerator). Refrigerator was set on warmest setting.
Corrective Action(s): Adjust refrigerator unit and ensure it can maintain 4C or less on a consistent basis. Cooler unit was adjusted at the time of inspection.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator's FoodSafe Level 1 expired on October 18, 2019. No other staff in the facility have their FoodSafe Level 1 or equivalent training.
Corrective Action(s): At least one person in the facility must have their valid FoodSafe Level 1 or equivalent training. Operator has registered to complete FoodSafe Level 1 in December 2019.
Violation Score: 1

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

-Sushi display cooler was at 4C.
-Under counter cooler in sushi area was at 4C.
-Upright cooler in sushi area was at 4C.
-Kitchen prep cooler was at 4C (top and bottom).
-Kitchen upright cooler was at 3C.
-Kitchen chest freezers were at -15C to -18C.
-Hot holding was greater than 60C.
-Hot potentially hazardous foods are cooled at room temperature for approximately 30 minutes, followed by rapid cooling in the chest freezer.
-Sushi rice had a pH of 4.0.
-High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C 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 and spray bottle labelled and tested at 200ppm.
-Sushi cutting board sanitized at least every 2 hours.
-Ice machine was found to be clean and sanitary.
-Equipment generally clean and sanitary. Small amount of food residue found on the slicer blades.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
-Washroom clean and well maintained.
-Please contact the inspector if you have any questions or concerns.