INSPECTION REPORT Health Protection CPAK-ARZS3E

PREMISES NAME Yakko Sushi		Tel: (604) 533-5250 Fax:
PREMISES ADDRESS 19537 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE October 10, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bo Wook Kim		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket had <50ppm chlorine measured. 200ppm chlorine solution prepared at this time. The bucket was placed in between prep/sushi bar, now moved to the dishwashing area. Corrective Action(s): Ensure 100-200ppm chlorine is available at all times. All prep surfaces must be sanitized using this solution after each possible contamination and after 2 hours during operation. Ensure to have another labelled spray bottle or a bucket to hold wiping cloths for the front sushi bar. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of flour dust and food debris observed from the following areas: 1) Floors and on metal shelf under grill/deep fryer. 2) Floors/corners under sushi bar Corrective Action(s): Ensure the above area is cleaned on a more regular basis. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -Temperature monitoring system in place. -General food storage practice satisfactory. -High temperature dishwasher achieved 74.3'C at the plate level after final rinse. -No evidence of pest activity observed at this time. -Ventilation canopy hood serviced and maintained. NOTE: Ensure to take small amount of cut veggies/roll ingredients (i.e. avocado, imitation crab meat, cucumber etc.) on the sushi bar, if to leave them out during lunch rush. General maintenance satisfactory, but sanitation level can be improved as mentioned above. Please contact the health inspector for any questions or concerns.