INSPECTION REPORT Health Protection ZDER-CE6RVJ

PREMISES NAME Hey! I Am Yogost (SFU)		Tel: (604) 566-4493 Fax:
PREMISES ADDRESS 8915 Cornerstone Mews Burnaby, BC V5A 4Y6		INSPECTION DATE May 5, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steven		NEXT INSPECTION DATE May 19, 2022
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 = 21

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Products cooling at room temp with lid secured on top: 1. Purple rice 2. Jasmine Jell-O 3. Coconut Jell-O Corrective Action(s): Ensure all food requiring cooling are rapidly cooled before being placed in cooler. Avoid cooling hot food at room temp. 1. Remove lid to allow hot air to escape 2. Stir regularly to allow expose all food 3. Place container in ice bath to speed up cooling *Review practice with staff Correction date: immediately Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Mochi in large open insert prepared and held at room temp for up to 6 hours (1 shift length). No indications on container what time product was made and when it must be discarded. Corrective Action(s): Ensure all foods left out at room temp are time tracked not left out for more then 4 hours. Indicate on container or with a timer / log when product is made and in 4 hours when it must be discarded. If product is slow to move then make smaller portions. *Review practice with staff and ensure Food Safety Plan is being followed. Correction date: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths noted on counters with zero ppm sanitizer detected. Cloths are soaked in over 200 ppm chlorine sanitizer only over night to sanitize cloths but not during operation. Corrective Action(s): Ensure 100-200 ppm chlorine sanitizer is detected on wiping cloths when sanitizing/wiping down food contact surfaces. Maintain 100 - 200 ppm chlorine sanitizer solution for wiping cloths while cloths are not in use. *Train staff on how to prepare and use sanitizer Correction date: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Icing sugar zip lock bags stored on dry storage rack - icing sugar noted on the outside of bags and scooper noted in one bag. Corrective Action(s): Ensure all dry products are stored in a container with a secure lid to protect from contamination and prevent causing a mess / spill anytime the bags are touched or opened. Place portioned / bagged product into a hard plastic container with lid or equivalent. Correction date: 2 weeks Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood at end of counter besides front handsink covered with metal cover has tape and small metal L bracket holding cover in place. Wood exposed to water and is becoming damaged. Corrective Action(s): Ensure all surfaces are smooth, durable, easy to clean and non-absorbent. Cover / seal all exposed wood to prevent damage. Remove all tape Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: -Back standing 2 door cooler: 4 C -Undercounter cooler: 4 C -Prep cooler: 3 C -Chest freezer: -18 C -Front small cooler: 4 C *2 Large buckets of yogurt stored in ice in 3rd compartment of 3 comp sink until space was available in cooler at the end of day. ***Products were still under 4 C however all PHFs must be stored in mechanical cooler as soon as it arrives from supplier. -Handsinks supplied with hot & cold water, liquid soap and paper towel -Containers in coolers appear covered, labelled and off the ground -Disinfectant (99% alcohol) available for front of house areas -Back prep area - cloths soak overnight only at over 200 ppm chlorine solution. No sanitizer is used during operation. (*violation noted above) -3 comp sink available for dishwashing -No signs of pest activity during inspection