INSPECTION REPORT Health Protection JCHW-B5US95

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 October 24, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 01, 2018
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 = 27

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken made 2 hours ago was at 22C. Chicken was in a sealed container in approximately 3-4 layers. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent potential growth of pathogens. To assist in rapid cooling of foods, cool in shallow layers (1 layer). Chicken was placed into a larger container one layer deep at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Plastic wrap cover on sushi rolling mat changed 2 to 3 times a weeks. Corrective Action(s): Plastic wrap is considered a food contact surface and must be changed throughout the day (at leave every 2 to 4 hours). Plastic wrap was changed and discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Vegetable peeler was found to have dried food debris. 2) Two bleach bottles were too strong - bleached out test strips Corrective Action(s): 1) Equipment must be properly cleaned and sanitized after each use to prevent potential cross contamination. Equipment may require presoaking prior to washing and sanitizing. Peeler was washed and sanitized at the time of inspection. 2) Bleach sanitizer must be maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic. Bleach spray bottle was emptied and prepared at 100ppm to 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Prep cooler was at 7C (top and bottom) 2) Door seals for upright cooler in sushi area. Corrective Action(s): 1) Service or adjust cooler and ensure it can maintain 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Correction date: Oct 31, 2018 2) Repair or replace door seals to prevent loss of cold refrigeration air. Correction date: 1 month Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One bleach pail and one bleach bottle unlabelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels wash off or fade, bottles must be relabelled. Containers were labelled at the time of inspection. Violation Score: 3

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

Comments

-Sushi cooler was at 4C. -Undercounter cooler in sushi area was at 4C. -Upright cooler in sushi area was at 4C. -Kitchen upright cooler was at 3C. -Refrigerator/freezer was at 4C/-13C. -Both chest freezers were less than -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -Small amounts of potentially hazardous foods stored at room temperature during rush periods (crab meat and tempura) -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices satisfactory at the time of inspection. Two ingredient bags stored on the floor - ensure all foods are stored off the ground to prevent potential contamination of foods. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator has valid FoodSafe Level 1 (Oct 18, 2019). -Please contact the inspector if you have any questions or concerns.