INSPECTION REPORT Health Protection DSEA-BSUUR3

PREMISES NAME Hyack Sushi		Tel: (604) 553-7553 Fax:
PREMISES ADDRESS 55 8th St New Westminster, BC V3M 3N9		INSPECTION DATE August 26, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Julie Pak/Yoon Suk, Yoo		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 = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 pc chicken thighs cooked off in the morning and left out at room temperature. product measured 23C Corrective Action(s): discarded. Ensure that all hot potentially hazardous foods are cooled quickly from 60C to 20C in 2 hours 20C to 4C in 4 hours Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =All cooler units measured < 4 degrees C =All freezers measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 74.4 C at the dish surface (minimum 71 C required for proper sanitizing) =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =limited evidence of pest activity at the time of inspection. remove rodent droppings from hot water tank room =Sanitizer solution measured 200 ppm QUATS in spray bottles =General sanitation has improved. continue with routine cleaning procedures =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be within expiry date. =Permit posted in a conspicuous location