INSPECTION REPORT Health Protection MLOO-BRHLLL

PREMISES NAME Sushi Yama		Tel: (778) 952-4659 Fax:
PREMISES ADDRESS 110 - 7491 Vedder Rd Chilliwack, BC V2R 6E7		INSPECTION DATE July 13, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hyoun Ju Lee		NEXT INSPECTION DATE July 20, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (raw meats, cream cheese, etc.) in prep cooler measured 6°C. Corrective Action(s): Move these foods to another cooler capable of maintaining ≤ 4°C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bulk food scoop was stored in a manner where the handle was buried in food. Corrective Action(s): Store scoop with handle pointing out of the food or in its own container. Ensure scoops are cleaned and sanitized regularly. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station was completely full of equipment. Corrective Action(s): Remove all equipment from hand washing station. Hand washing station must be kept clear of obstructions at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat was stored above vegetables in the two door stand-up cooler. Corrective Action(s): Move raw meat to bottom most compartment to avoid potential contamination of vegetables and other ready to eat foods. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen smoked salmon was thawing at room temperature. Corrective Action(s): Move smoked salmon to cooler for thawing. Thawing must be done in cooler at 4°C or under cold running water. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris observed in the following areas: - Underneath and behind dry storage shelving - Inside stand-up freezer - Floors underneath all kitchen equipment Corrective Action(s): Clean all noted areas. Ensure cleaning is done regularly to avoid accumulation of food debris. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was maintaining 8°C. Corrective Action(s): Repair this cooler so it is able to maintain ≤ 4°C. Do not store any potentially hazardous foods (meat, dairy, chopped vegetables) in this cooler until it is able to maintain ≤ 4°C. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bottle of bleach was stored nearby food items. Corrective Action(s): Store bleach away from food. Violation Score: 3

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

Comments

- Coolers (sushi case, stand-up, drinks) are ≤ 4°C - Freezers (stand-up, chest) are ≤ -18°C - Hot holding (rice) are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. Ensure dishwasher is run at least 3 times to warm up before using. - 100 ppm bleach sanitizer is available - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Discussed COVID-19 Safety Plan. Operator has the WorkSafe BC template but has not reviewed it yet. - Contact the health inspector for reinspection when cooler has been repaired