INSPECTION REPORT Health Protection 246433

PREMISES NAME Yale Sushi		Tel: (604) 392-2050 Fax: (604) 392-9253
PREMISES ADDRESS 38 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE August 12, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Park, Myung Kil		NEXT INSPECTION DATE August 14, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine has a small amount of brown/pink mould near the ice-making components. Mould will contaminate the ice. Corrective Action(s): Turn off the ice machine and discard all ice. Clean machin thoroughly with warm, soapy water. Rinse. Sanitize with 100ppm bleach (recipe written next page). To be corrected immediately. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Bleach in spray bottles and containers for wiping cloth at 200ppm + (too strong) = contaminate food contact surfaces if no rinse step. Corrective Action(s): Mix bleach sanitizer to 100ppm = 1/2 teaspoon of 5.25% bleach per Litre of water. Change solution at least every w hours or sooner if visibly dirty. Soak wiping cloths in bleach solution when they are not being used for best practice. To be corrected immediately. Violation Score:

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit not posted in a prominent location for public viewing. Corrective Action(s): Post permit in a public, easy-to-view location. 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of recycling in the back is preventing all areas of flooring from getting swept and mopped. Hard-to-reach areas (e.g. corners + floor/wall interfaces) showing build-up of dirt. Grease build-up underneath grills. Dirt/debris will attract pests. Corrective Action(s): Clean up all excess recycling. All items must be raised to at least 6 inches off the ground for adequate cleaning. Clean all hard-to-reach areas of floors. Clean underneath and behind the grills. If newspaper is to be used, it must be changed daily. To be corrected by 14-Aug-2019. Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff present held a valid FOODSAFE Level 1 or equivalent certificate. Certificates with no expiry date have offically expired. Certificates expire every 5 years. Corrective Action(s): At least one staff per shift must have FOODSAFE Level 1. To be corrected by 12-Sep-2019. Violation Score:

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

Comments

Recommendations: -Obtain chlorine test strips. Record concentration of sanitizer buckets/spray bottles daily in a log. -Record temperature of coolers/freezers/hot-holding units daily in a log. -Record temperature of dishwasher daily in a log. Other Observations: -Handsinks equipped with hot and cold running water, liquid soap and paper towel. -High temperature dishwasher operating at 71°C at the plate level upon final rinse cycle (min/max probe thermometer). -Coolers operating at < 4°C -Freezers operating at < -18°C -Hot holding rice, sauce and miso soup at > 60°C -No signs of pests observed. Insect traps in use in very back.