INSPECTION REPORT Health Protection JPAK-BLHVKV

PREMISES NAME Sushi Yama		Tel: (778) 952-4659 Fax:
PREMISES ADDRESS 110 - 7491 Vedder Rd Chilliwack, BC V2R 6E7		INSPECTION DATE February 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hyoun Ju Lee		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Frozen tuna in a freezer stored with no covers; the orginal bag that came with the tuna ripped. Explained to operator that all foods must be properly covered. If the original bags are ripped, must provide an alternative container/bag to store foods safely. Corrective Action(s): Required operator to provide a bag to store all foods in safely. Date to be corrected by: 2020 Feb 6th Violation Score: 3

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

Comments

Overall sanitation satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower; all hot holding units at 60 C or higher Bleach sanitizer available; detected 200 ppm of residual chlorine High temperature dishwasher in good working order; detected 72.3 C at plate level after final rinse cycle No sign of pests noted at the time of inspection. **When inquired about cooked tempura at room temperature, operator stated that after 2 hours of cooking tempura, they are discarded if not sold by then** ***Discussed with operator about holding potentially hazardous foods at room temperature; if not being used, all potentially hazardous foods must be stored at 4 C or lower OR 60 C or higher.