INSPECTION REPORT Health Protection JPAK-AYJSYB

PREMISES NAME Hyack Sushi		Tel: (604) 553-7553 Fax:
PREMISES ADDRESS 55 8th St New Westminster, BC V3M 3N9		INSPECTION DATE May 7, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Julie Pak/Yoon Suk, Yoo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Observed droppings under the sushi bar coolers. Operator advised that cleaning was done on Sunday 16th May by employees. Numerous droppings were noted at the time of inspection overnight. Corrective Action(s): Required operator to remove droppings, clean and sanitize the area. Ensure to check for signs of pests everyday. Date to be corrected by: May 8 2018 Violation Score: 9

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

Comments

Follow up inspection for JPAK-AYETEH Resolved violations: 1. Clutter in the office have been cleaned up and organized; removed droppings in the office and cleaned the area 2. Area under sushi bar coolers cleaned up; though still needs improvements 3. Unnecessary items such as salmon heads removed from the restaurant Outstanding violations 1. New set of droppings found under sushi bar cooler. Black dropping like items along the walls still not removed. Operator is to clean the area again and monitor the area. If necessary, must increase pest management visits. **Discussed sous vide process with chef; meat products are cooked then frozen. When needed, sous vide method used to warm-up food for 5-10 mins then goes through 2nd cooking step before serve. This is okay. Full sous vide cooking is NOT PERMITTED until approval is given by inspector** Operator must provide a food safety plan for this warm-up process.