INSPECTION REPORT
Health Protection
SMAW-ATZ2JP

PREMISES NAME
Hyack Sushi
Tel: (604) 553-7553
Fax:
PREMISES ADDRESS
55 8th St
New Westminster, BC V3M 3N9
INSPECTION DATE
December 12, 2017
TIME SPENT
2 hours
OPERATOR (Person in Charge)
Julie Pak/Yoon Suk, Yoo
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 16

Critical Hazards: Total Number: 2
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Chicken breasts left out on counter for 3 or 4 hours before moving to fridge for cooling. Chicken must cool from 60 Celsius to 20 Celsius in less than 2 hours, and from 20 to 4 Celsius in less than 4 hours. Use timers. Chicken was 25.3 Celsius after almost 4 hours; discarded.
Corrective Action(s):
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Shrimp was being kept on ice but container was not actually touching ice. Shrimp was 11 Celsius. Tofu was being kept out at room temperature. 18.7 degrees Celsius internal temperature. Discarded.

Corrective Action(s): Only use ice during busy periods; otherwise keep foods in fridge.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
304 - Premises not free of pests [s. 26(a)]
Observation: Moouse droppings noted behind sushi bar. Contact pest control company.
Corrective Action(s):
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Large garbage can used for sushi vinegar. This is not a food grade container. Use only food grade containers.
Corrective Action(s):
Violation Score: 3


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

Comments

Dishwasher reached 72.7 Celsius on final rinse as per min/max thermometer.
Overall premise is quite clean.
Handsinks are all stocked, working.
Fridges are all <4 Celsius.
Discussed knife storage at front counter. If using water ensure that you have lots of ice in it.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: SMAW-ATZ2JP
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.1 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment