INSPECTION REPORT Health Protection JCHW-BR3UN5

PREMISES NAME Yoko Sushi & Noodle House		Tel: (604) 507-5575 Fax: (604) 507-5570
PREMISES ADDRESS 102 - 16013 Fraser Hwy Surrey, BC V4N 0G2		INSPECTION DATE June 30, 2020	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Vegetable slicer (mandolin) and spiralizer were found to have dried food debris on the blades. 2) Sushi area bleach was too strong - bleach out test strip. Corrective Action(s): 1) Ensure all equipment is properly cleaned and sanitized after each use to prevent potential contamination of foods. Equipment was washed and sanitized at the time of inspection. 2) Ensure bleach sanitizer is maintained at 100ppm to 200ppm. Excessive levels of bleach may be toxic. Bleach was diluted to 200ppm at the time of inspection. To prepare 200ppm bleach, add 15mL (1 tablespoon bleach) per 4 litres of water Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member does not change gloves when required. Latex gloves were found to have yellow finger tips, indicating prolonged use. Corrective Action(s): Staff must properly change gloves whenever gloves become dirty to prevent potential cross contamination. Staff discarded glove at the time of inspection. Review proper hand hygiene with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door was opened at the time of inspection. Corrective Action(s): Ensure back door is kept closed or a screen is in place to prevent potential pest entry. Violation Score: 3

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

Comments

-Inspection conducted with student Environmental Health Officer. -Sushi cooler was at 4C. -Under counter cooler in sushi area was at 4C. -Kitchen upright cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). Do not stack foods in the prep cooler above the fill liner - cooler does not work above the fill line. -Domestic cooler/freezer was at 4C /-16C -Kitchen chest freezers were at -19C and -24C. -Kitchen upright freezer was at -16C. -Hot holding of soup and rice was greater than 60C. -Sushi rice had a pH of 4.0. -Cooked chicken cooled rapidly in the freezer. Chicken made previous night was at 4C/5C. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were at 100ppm to 200ppm. Sushi area pail diluted to 200ppm. Sanitizer pails were properly labelled. -Sushi cutting board sanitized every 30 minutes. -Ice machine was clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. Raw meats stored below and separately from ready-to-eat foods. -General sanitation good at the time of inspection. -Washroom clean and well maintained. Washroom handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. *Food items which are for staff consumption must be labelled "Staff". -FOODSAFE Level 1 valid until December 17, 2024. -Please contact the inspector if you have any questions or concerns. -Operator signature not required at this time due to the COVID-19 Pandemic. -Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan. -Facility is permitted to resume dine-in portion of the facility, as long as the requirements of the Provincial Health Officer's Order are met.