INSPECTION REPORT Health Protection DNGG-CSRRKD

PREMISES NAME Hey! I Am Yogost (SFU)		Tel: (604) 566-4493 Fax:
PREMISES ADDRESS 8915 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE June 13, 2023	TIME SPENT 1.58 hours
OPERATOR (Person in Charge) Steven		NEXT INSPECTION DATE June 15, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Kitchen Double Door Display Cooler: 9.6C - Ice Milk: 8.2C Corrective Action(s): - Discard Ice Milk. - Move unopened milk jugs, yogurt, and cream to another cooler. - Cold potentially hazardous food must be stored/ displayed at or below 4C. [Correction Date: Immediately] Note: Staff checked and recorded unit temperature <2 hours ago. Unit temperature reading was <4C when staff checked. Yogurt temperature ≤5.8C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: - No bleach available to make 100-200 ppm chlorine bleach sanitizing solution to sanitize equipment and utensils. - Staff did not sanitize food equipment after washing step. Corrective Action(s): - Obtain chlorine bleach so that 100-200 ppm chlorine bleach sanitizer can be mixed to manually sanitize equipment and utensils after washing steps. - Wash and sanitize all equipment. - Review proper manual warewashing and sanitizing procedures with all staff: 1. WASH with clean hot water and detergent. 2. RINSE with clean hot water. 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution. (1 tsp chlorine bleach + 1 L water) 4. AIR DRY [Correction Date: Immediately] Violation Score: 25

Non-Critical Hazards: Total Number: 6

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: - Food Safety Plan does not reflect holding cold potentially hazardous foods (ice milk, mochi, yogurt) on ice in front service area. Corrective Action(s): - Provide an updated food safety plan. [Correction Date: 27-June-2023] Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: - Accumulation of insects (fruit flies? larvae?) observed at grease trap, dishwashing area, mop sink and wall/ floor edges in kitchen. Corrective Action(s): - Remove insects. Thoroughly clean above noted areas. - Consult a pest control management company to address issue. [Correction Date: 20-June-2023] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Kitchen Double Door Display Cooler: 9.6C Corrective Action(s): - Adjust and/ or repair unit. Cold holding equipment must be capable of maintaining temperature ≤4C [Correction Date: 13-June-2023] Note: Unit temperature decreased to 5C by end of inspection. Continue to monitor unit and do not use until it is capable of maintaining temperature ≤4C. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Large open cut-out section on wall beside grease trap. Area is currently covered with plastic and taped off. Corrective Action(s): - Repair wall. All surfaces must be durable, smooth, non absorbent, and easily cleanable. [Correction Date: 27-June-2023] Violation Score: 1 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Waffle makers stored in kitchen. Premises is not approved (and does not) offer waffles. Corrective Action(s): - Remove waffle makers from the premises. - Items not required for the food premises operation cannot be stored at the premises. [Correction Date: 20-June-2023] Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Staff on duty does not have FOODSAFE Level 1 or equivalent. Operator is not present. Corrective Action(s): - At least one staff on duty must have FOODSAFE Level 1 or equivalent in operator's absence. Train and schedule staff accordingly. [Correction Date: 13-June-2023] **This is a repeat violation. Violation Score: 1

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

Comments

- Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Temperatures of coolers and freezers (unless otherwise mentioned) are acceptable. - 200 chlorine bleach sanitizer available in spray bottle for sanitizing food contact surfaces. **Store mochi scoop in ice water between uses. Refill ice and change water, sanitizer scoop when ice melts.