INSPECTION REPORT Health Protection JSAS-CTWT9X

PREMISES NAME Hey! I am Yogost		Tel: (604) 428-4463 Fax:
PREMISES ADDRESS 4438 Beresford St Burnaby, BC V5H 2Y4		INSPECTION DATE July 20, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Zhi Ping Zhang (Candice)		NEXT INSPECTION DATE July 27, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 51

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Container of hot tea pudding placed in 2 door upright cooler. Corrective Action(s): Do not place hot foods into a cooler. Cooked product is to be rapidly chilled using an ice bath to bring product to 20 C before placing into the cooler. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 bins of yogurt 5 - 9 C, stored in counter top well. Cooked rice, pearls 37 C, no time monitoring system in place to monitor ambient room temperature storage. Corrective Action(s): Products discarded. Potentially hazardous foods must be stored at 4 C or colder for food safety. Yogurt containers are to be stored in prep cooler available. 2 hour timer system to be in place for pearls and rice stored at room temperature. After 2 hours product is to be discarded as per Food Safety Plan. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked pearls inside warmer unit 37 C, warmer unit turned off. Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping rags left on counters without available sanitizer solution. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front handsink obstructed by location of garbage can. Corrective Action(s): Relocate garbage can to allow convenient access to handwashing facilities. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Food stored directly on the floor - bagged sugar. Food utensils in use stored in container of stagnant water. Ice scoops stored in ice machine with handles in contact with ice. Food items stored in opened metal cans. Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor. Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container. Ice scoops are to be stored on hook inside ice machine or within a clean container outside ice machine. Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Styrofoam blocks and milk crates provided for storage of inventory. Corrective Action(s): Provide additional storage shelving units as needed to safely store food inventory. Violation Score: 3 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)] Observation: Operator had pet dog tied on leash in customer area. Corrective Action(s): Animals are not permitted within the premise, unless a certified guide animal. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Both staff on duty at time of inspection do not have a Foodsafe certificate. Corrective Action(s): Both staff are to receive Foodsafe training. Violation Score: 1

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Premise sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. Front prep cooler 2 C, 2 door upright cooler 4 C, chest freezer -8 C