INSPECTION REPORT Health Protection LKIM-C5BTZ3

PREMISES NAME Yugo Roll + Bowl		Tel: (604) 564-9510 Fax:
PREMISES ADDRESS F7 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE July 27, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jie De Zhang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty dishes stored in mop sink. CORRECTED DURING INSPECTION - items washed in three compartment sink. . Corrective Action(s): Do not use mop sink for any food prep, equipment washing or storage of any kind (except for mop and floor related items.) . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel missing from paper towel dispensing unit. CORRECTED DURING INSPECTION - Paper towels replaced. . Corrective Action(s): Ensure adequate supply of paper towels at each hand sink at all times. . 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

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm Chlorine - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Receipts available for inspection - invoices for seafood and meat - Sushi rice at pH 4.2 or less - verified with pH testing strip - Hair restraints in use - Swing door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection (have staff carry FOODSAFE Certification during shifts) COVID-19 WORKPLACE SAFETY PROTOCOLS: - WSBC COVID- 19 Safety plan available on site for inspection - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place NOTE: Obtain additional storage unit for dry storage area. Items should not be stored on floor.