INSPECTION REPORT Health Protection DSEA-CEWVQK

PREMISES NAME Hyack Sushi		Tel: (604) 553-7553 Fax:
PREMISES ADDRESS 55 8th St New Westminster, BC V3M 3N9		INSPECTION DATE May 30, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Julie Pak/Yoon Suk, Yoo		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi bar (sashimi side) cooler unit door was broken. ambient temperature measured 10C Corrective Action(s): all products moved to undercounter cooler (2C). ensure that all cold potentially hazardous foods are kept <4C at all times. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Teriyaki beef was hot held on the grill at 45C internal, staff indicated that the grill had not been turned on and the product had been sitting since morning Corrective Action(s): Discarded. Ensure that all hot potentially hazardous foods are >60 C at all times. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in spray bottles measured 0 ppm QUATS around the facility. Sushi bar spray bottle was broken. Corrective Action(s): moved one of the kitchen area ones and reviewed sanitizing procedures with staff. ensure that sushi bar is sanitized every 4 hours. refilled all bottles as dispenser measured 200 ppm QUATS. Use sanitizer solution often and replace regularly. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen area handsink (next to 2 comp sink) was blocked with liquid soap container, bowls, and several sponges. Corrective Action(s): This sink must be used only for handwashing and unblocked at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi bar cooler door broken. Operator has ordered new parts Corrective Action(s): ensure that the cooler unit is repaired prior to use. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Walls throughout the premises are scraped, gouged, or discolored. reviewed areas that require attention with operator Corrective Action(s): refinish and repaint the walls. Violation Score: 5

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =All cooler units, except violation noted above, measured < 4 degrees C =All freezers measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 75.4 C at the dish surface (minimum 71 C required for proper sanitizing) =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =limited evidence of pest activity at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be within expiry date (operator good to 2026). =Permit posted in a conspicuous location