INSPECTION REPORT Health Protection AJON-BGATRG

PREMISES NAME Yakko Sushi		Tel: (604) 533-5250 Fax:
PREMISES ADDRESS 19537 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE September 23, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bo Wook Kim		NEXT INSPECTION DATE September 30, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station blocked with container in sink. THIS IS A REPEATED VIOLATION. Corrective Action(s): Remove container and ensure hand sink is fully accessible at all times. Hand washing station must not be blocked. Any future repeated violations for hand sink being blocked will lead to further progressive enforcement such as a Correction Order and Violation Ticket. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Four whole cabbages stored directly on storage shelves under sushi cooler. The shelves are used for general storage and not meant for food items. Corrective Action(s): Move cabbages to a food grade container for storage. If not in use, then place cabbage in cooler at or below 4 degrees Celsius. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: - Under all shelving units - Under 3-compartment sink - Outside of dishwasher - Inside of all coolers and freezers - Hard to reach areas Corrective Action(s): Clean all areas listed above. Ensure to follow your sanitation plan for daily, weekly, monthly and seasonal cleaning. To be corrected by September 30, 2019. Violation Score: 9

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

Comments

Routine Inspection: Hand washing station equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Coolers maintained at 4 degrees Celsius. - Freezers maintained below -18 degrees Celsius. - Hot holding for rice and miso soup maintained above 60 degrees Celsius. Chlorine sanitizer in bucket measured at 200 ppm. High temperature dishwasher sanitizing with >71 degrees Celsius at plate level after final rinse cycle. No signs of pest activity at the time of inspection.