INSPECTION REPORT Health Protection JCHW-BDRQCL

PREMISES NAME Yoko Sushi & Noodle House		Tel: (604) 507-5575 Fax: (604) 507-5570
PREMISES ADDRESS 102 - 16013 Fraser Hwy Surrey, BC V4N 0G2		INSPECTION DATE July 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 08, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed moving a garbage can with a gloved hand and continued working in kitchen without changing gloves. Corrective Action(s): Staff must adhere to good hand hygiene. Gloves must be changed when they become contaminated. Single use gloves cannot be washed and must be changed when they become contaminated. Reviewed proper hand hygiene with staff and operator. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi cooler was at 5C. Cooler unit has been turned on for 1hr and has difficulty maintaining 4C. Corrective Action(s): Service cooler unit and ensure it can maintain 4C or less on a consistent basis. Correction date: July 8, 2019. Violation Score: 9

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

Comments

-Under counter cooler in sushi area was at 4C. -Upright cooler in sushi area was at 4C. -Kitchen prep cooler was at 4C (top and bottom). Do not put foods above the insert area – these areas are not cooled by the refrigeration unit. -Kitchen upright cooler was at 4C. -Kitchen domestic refrigerator/freezer was at 4C/18C. -Chest freezers were at -18C. -Hot holding of rice and miso soup was greater than 60C (miso soup in hot holding unit was cooked to greater than 74C prior to placing in hot holding unit. -Sushi rice had a pH of 4.0. -Hot potentially hazardous cooked foods were cooled in the freezer and probed at less than 4C. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer pails properly labelled and tested at 200ppm. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi prep boards are sanitized every 2 hours. -Sushi mat plastic covers changed every 2 to 4 hours. -Equipment generally clean and sanitary. -Foods stored off the floor and covered. Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. -Washroom clean and sanitary. -Operator FoodSafe Level 1 valid until October 18, 2019. *Do not save rice bags for cutting fish. Rice bags are not intended to be used a cutting surfaces. -Please contact the inspector if you have any questions or concerns.