INSPECTION REPORT Health Protection CTIN-ABBU75

PREMISES NAME Sushi Yoi		Tel: (604) 559-2288 Fax: (604) 559-2289
PREMISES ADDRESS 1 - 1815 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE June 27, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Huang Zi Zhen		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Knives that appear to have raw chicken on the blades were stored together with cabbages. Corrective Action(s): Wash and sanitize knives right away, do not store used knives with food especially with produce as explained. Recommend obtaining magnetic strip for proper knife storage. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw meat being thawed at 2C in the dry storage area. Repeat. Corrective Action(s): Always thaw food under cold running water or in cooler. Violation Score: 3

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

Comments

Flour for deep frying food is stored in undercounter cooler. Paper towel dispenser in good working order at kitchen handsink. All food stored in front of washrooms are relocated to sushi bar counter area. Trolly used to store dirty items are outside of kitchen allowing dishes to be in uni-directional flow. Standup freezer by waitressing station has been reorganized. Cleaning completed. Thermometer present in sushi bar. Ice scoop stored outside of ice machine. Shellfish tags present; supplier is Pacific Rim. Reviewed receiving procedures and provided templates for logs. Ensure to keep shellfish tags for at least 90 days in the restaurant. Place warning signs on menu or display board for raw oysters as discussed. Will e-mail you signs. Thermolabels ordered for dishwasher. Please use labels once received to ensure temperature is adequate; use gauges on unit for now. Demonstrated proper cooling method as staff was cooling grilled chicken. Use tongs not hands to handle food and lay chicken one layer high on stainless steel tray to cool down for an hour before transferring food into inserts. Cover and place inserts into cooler at 4C or colder. Written correction order delivered.