INSPECTION REPORT Health Protection DWAG-CX6TGM

PREMISES NAME Yamako Sushi		Tel: Fax:
PREMISES ADDRESS 260 - 15355 24th Ave Surrey, BC V4A 2N9		INSPECTION DATE November 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked tempura was left on the counter under ambient room temperature. Food temperature measured at 19C. Corrective Action(s): Move the cooked tempura into a functional cooler. Do not store any potentially hazardous food in the temperature danger zone (4C - 60C). Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. One knife was stored on a metal shelf under the sushi bar area. The shelf is not maintained in sanitary condition. 2. One cutter board was stored in the gap in between the fridge and wall. Corrective Action(s): 1. Clean and sanitize the aforementioned knife. Knife should be stored in clean food grade container. 2. Store cutting board at a clean location to protect it from contamination. Clean and sanitize the aforementioned cutting board. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: - Coolers (stand-up, sandwich, sushi bar, under the counter) maintained at 4C or less. - Chest freezers maintained at -18C or less. - Rice and miso soup hot held above 60C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. Ensure cold water line is not turned low beside the ice machine. - High temperature dishwasher registered 75C at plate level. - Ice machine maintained in sanitary condition. - Food stored off the ground. - Temperature records maintained and available for review. - No pest activities observed at the time.