INSPECTION REPORT Health Protection MBEK-BMFTKK

PREMISES NAME Yamako Japanese Restaurant		Tel: (604) 615-1142 Fax:
PREMISES ADDRESS 260 - 15355 24th Ave Surrey, BC V4A 2N9		INSPECTION DATE March 6, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sangrae Oh		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left open approximately half an inch for an extended period following a delivery. Corrective Action(s): No further deliveries at time of inspection. Staff / management instructed to close door at time of inspection. Ensure back door remains closed at all times in order to limit the potential entry of pests. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: A build up of food debris was observed on shelves, on floor under shelving units, and on dry storage containers. Corrective Action(s): Ensure the above noted areas are properly cleaned to remove all food debris. Food debris may potentially attract pest activity. Date to be corrected by: March 13, 2020. Violation Score: 3

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less.* Freezers at -15 to -29 degrees C. Hot holding internal food temperatures at 60 degrees C or more. Probe thermometer on site. Temperature records available. Raw animal products such as chicken and eggs are not stored above ready-to-eat foods. Hand sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Bleach water sanitizer available at 100 to 200 ppm chlorine in labeled spray bottles and in containers with wiping cloths. High temperature dishwasher measured 75 degrees C at the utensil surface (minimum required: 71 degrees C). Ventilation canopy in clean condition. Ice machine and scoop in clean condition. No signs of pest activity at time of inspection. FOODSAFE requirements met at time of inspection. Permit posted. *Preparation cooler approximately 5 degrees C at time of inspection. Cooler was initially at 7 to 8 degrees C but was observed to be propped open slightly. Obstruction was removed and cooler temperature lowered. Continue to monitor to ensure that 4 degrees C or less is maintained.