INSPECTION REPORT Health Protection JSAS-CU5QNR

PREMISES NAME Hey! I am Yogost		Tel: (604) 428-4463 Fax:
PREMISES ADDRESS 4438 Beresford St Burnaby, BC V5H 2Y4		INSPECTION DATE July 27, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhi Ping Zhang (Candice)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping rags stored in container 0 ppm chlorine Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored in ice bin. Corrective Action(s): Staff relocated ice scoop to hook storage in ice machine. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Initial inspection # 260791 of May-17-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: (1) Handsink in back kitchen is not accessible as per cabinet obstructs access. Relocate upper cupboard . Ensure handsink is fully accessible. (2) The two handsinks in food preparation areas are missing wall mount commerial grade paper towel dispensing units supply with paper towels AND liquid soap in liquid soap dispensing unit. Correction: Code 203 noted on Routine inspection # JSAS-CTWT9X of Jul-20-2023 Food not cooled in an acceptable manner [s. 12(a)] Observation: Container of hot tea pudding placed in 2 door upright cooler. Correction: Do not place hot foods into a cooler. Cooked product is to be rapidly chilled using an ice bath to bring product to 20 C before placing into the cooler. Code 302 noted on Routine inspection # JSAS-CTWT9X of Jul-20-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping rags left on counters without available sanitizer solution. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.

Comments

Staff provided copies of Food Safety Plan and Sanitation Plan for the premise at time of inspection. Note: Revised, approved Food Safety Plan is to be provided on the premise. - All staff are to be trained to follow these procedures daily Reviewed cooling process of cooked foods with staff. Yogurt containers observed stored in prep cooler. Cooked pearls not available at time of inspection, ensure cooked pearls are kept hot at 60 C as per Food Safety Plan. New storage shelving unit provided in back kitchen. Food items observed stored off the floor on shelving provided. Food utensils in use not observed to be stored in containers of stagnant water. No pet animals observed within the premise. Front handsink fully accessible for staff handwashing. Foodsafe trained staff on site during inspection.