Report No. JCHW-AZGSMH

INSPECTION REPORT
Health Protection
JCHW-AZGSMH

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 6, 2018

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)

NEXT INSPECTION DATE
4 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	Yes
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Vegetable slicer/cutter were found to have dried food debris.
Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Items may require presoaking prior to washing and sanitizing. Items were washed and sanitized at the time of inspection.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Kitchen handwash station did not have any single use paper towels.
Corrective Action(s): All handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towels were replaced at the time of inspection.
Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Bleach sanitizer was stored in unlabelled spray bottles and a container labelled beef.
Corrective Action(s): Ensure all chemicals are properly labelled to identify their contents to prevent accidental mixing or misuse of chemicals.
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. Crab meat stored in cooler during non-rush periods.
-Upright glass door cooler in sushi area was at 4C.
-Kitchen prep cooler was at 4C (top and bottom). Left side door needs to be serviced to ensure cooler unit closes without lifting door.
-Upright glass door cooler in kitchen was at 4C.
-Refrigerator/freezer was at 4C/-18C.
-Freezer units were at -18C.
-Hot holding was greater than 60C.
-Sushi rice had a pH of 4.0.
-Rice scoop water changed every 15 to 20 minutes.
-High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing).
-Bleach sanitizers tested at 200ppm.
-Sushi bar handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels.
-Sushi cutting surfaces disinfected with bleach sanitizer at least every 2 hours.
-Ice machine clean and sanitary. Ice scoop stored in a sanitary manner,
-General food storage practices good at the time of inspection. Frozen foods thawing in refrigeration unit. Raw meats stored below ready-to-eat foods. Foods stored off the ground and covered.
-General sanitation good at the time of inspection.
-No signs of pests noted at the time of inspection.
*Food items labelled "Refrigerate After Opening" must be stored at or below 4C after opening.
-Staff member present at the time of inspection had a valid FoodSafe Level 1 certificate. FoodSafe Level 1 issued prior to July 29, 2013 - certificate will expire July 29, 2018.
-Please contact the inspector if you have any questions or concerns.