INSPECTION REPORT Health Protection MLOO-CHZTCJ

PREMISES NAME Sushi Yama		Tel: (778) 952-4659 Fax:
PREMISES ADDRESS 110 - 7491 Vedder Rd Chilliwack, BC V2R 6E7		INSPECTION DATE September 6, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hyoun Ju Lee		NEXT INSPECTION DATE September 13, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of chopped vegetables and shrimp left at room temperature after lunch rush. Corrective Action(s): Store all perishable foods in cooler at 4°C or less if not in use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station was clogged with food debris leading to back up of water. Corrective Action(s): Unclog the hand washing staiton. Do not discard food into the hand washing station to avoid back up. Hand washing station must be clear at all times to allow proper hand washing to be done. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris and grease observed in the following areas: - Underneath and between kitchen equipment - Inside stand-up cooler - High touch surfaces (all handles and knobs) Corrective Action(s): Clean and sanitize all areas. Ensure this is done regularly to prevent build up of food debris and grease. Correct by: 1 week Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - All coolers are ≤ 4°C - All freezers are ≤ -18°C - Hot holding units are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C at the plate level. - Two compartment sink is available for manual dishwashing - 200 ppm bleach sanitizer is available - No signs of pests observed - Premises is well lit - Permit is posted Note: - Professional cleaning of the ventilation hood appears to be due. Please arrange appointment if not already done.