INSPECTION REPORT Health Protection LKIM-C8WRMG

PREMISES NAME Yugo Roll + Bowl		Tel: (604) 564-9510 Fax:
PREMISES ADDRESS F7 - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE November 19, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jie De Zhang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of tofu and chopped onions out at room temperature.. CORRECTED DURING INSPECTION - Items relocated to under counter cooler unit. . Corrective Action(s): During morning there is no need to have these items sitting out. Once the food items need to be produced during busy lunch rush they can be relocated to area. Do not leave potentially hazardous food items out for extended periods of time. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked fish and meat proteins on grill at temperatures below 60 degrees Celsius. Temperatures of 30-45 degrees Observed. CORRECTED DURING INSPECTION - Items recooked. Lids placed on items. . Corrective Action(s): Ensure that these items are stored with lids to trap heat. The grill is turned on however without a lid they are unable to maintain proper temperatures greater than 60 degrees Celsius. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bulk food items in dry storage area stored on floor. . Corrective Action(s): Obtain additional shelving or reorganize storage area such that all food items are stored up off floor minimum 15 cm. . . Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No Staff present with Food Safe Level One Certification. . Corrective Action(s): Facility is legally required to have one person present with Food Safe Level One Certificate at all times. . Violation Score: 1

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 - Handsinks adequately supplied - 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 - Test strips available for use - 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 - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked 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 - Sushi rice at pH 4.2 or less - Hair restraints in use - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment NOTE: Ensure staff are not using mop sink for ANYTHING other than dumping and filling of mop bucket or mop storage. It is NOT intended for cleaning of dishes.