INSPECTION REPORT Health Protection ABAI-BALS9T

PREMISES NAME Sushi Yoi		Tel: (604) 559-2288 Fax: (604) 559-2289
PREMISES ADDRESS 1 - 1815 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE March 25, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Huang Zi Zhen		NEXT INSPECTION DATE March 28, 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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 95

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were stored at room temperature and were discarded at time of inspection: - container of cooked/cooled yams 15.6C - container of tofu 17.3C - container of cooked/cooled prawn tempura 20.9C - tray of cooked/cooled prawn tempura 22.3C and yam tempura 24.6C (ambient air temperature in kitchen is 23C-25C in kitchen. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C or less. Foods cooled to room temperature should be transferred to the cooler unit immediately. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of chicken teriyaki noted at 31.9C stored at room temperature - discarded at time of inspection. Noted 4 other containers full of cooked/cooled teriyaki in the cooler unit at time of inspection. Corrective Action(s): Ensure hot potentially hazardous foods are stored at 60C or higher at all times. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Noted the following food equipment stored in an unsanitary manner: - bowls/chop sticks stored around the hot water tank - food containers stored behind the mop sink - whisk stored in container of cloudy room temperature water around the hot water tank - reusable wiping cloths stored on counters throughout the back kitchen - noted staff take a load of dishes in a dish rack out from the staff washroom/storage area - dishes in dish rack stored on top of the garbage can Corrective Action(s): Do not store food equipment around the hot water tank, mop sink, in the washroom or on the garbage can. Do not keep reusable wiping cloths stored on the counters. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Noted staff making/changing sanitizer solution during inspection. Once sanitizer solution was made, there were still several reusable wiping cloths stored on the counters throughout the premises. Corrective Action(s): Ensure sanitizer is made and readily available in each food preparation area. Keep all reusable wiping cloths stored in sanitizer solution to prevent the growth of microbes on the cloth. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Noted the following foods stored improperly/in an unsanitary manner: - cooked/cooled yams around the hot water tank - wiping cloth beside cooked/cooled tempura - peeled onions stored under hand sink - yams in a bucket stored outside of the open customer washroom - containers and boxes of foods stored outside of the open customer washroom door (staff member close door immediately during inspection) Corrective Action(s): Do not store open foods around the hot water tank. This is not a sanitary food preparation area. Do not store wiping cloths in foods. Keep all stored foods covered. Do not store foods in customer areas. Keep the door to the customer washroom closed at all times. Violation Score: 15

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

Comments

- Hand wash stations had soap, paper towel, hot and cold running water. - All coolers 4C or less (sushi display case, under counter 2 door sushi bar, upright 1 door coca cola cooler in service area, upright sliding 2 door in kitchen, prep cooler in kitchen, under counter 2 door cooler in kitchen) - Freezers -16C to -21 (chest freezer, undercounter 1 door sushi bar, 2 upright 1 door freezer units) - Hot holding of miso soup 63C and rice 67C - High temperature dishwasher achieved 71C (with thermolabel) - General sanitation satisfactory. No evidence of pest activity noted at time of inspection. - Premises issued a closure order. Operator to come in for a compliance meeting at the Health Protection Office located at 4946 Canada way on Wednesday Marc 27, 2019.