INSPECTION REPORT Health Protection ACHN-D3XV79

PREMISES NAME Hyack Sushi		Tel: (604) 553-7553 Fax:
PREMISES ADDRESS 55 8th St New Westminster, BC V3M 3N9		INSPECTION DATE April 2, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Julie Pak/Yoon Suk, Yoo		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen chicken and other meats observed defrosting at room temperature. Surface temperature reads 5C. Corrective Action(s): Do not defrost in room temperature. Please defrost in cooler or under cold running water. All meats returned to cooler. Violation Score: 5

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

Comments

- All Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All cooler measure 4C and below - All freezer measure -18C and below - Hot holding for miso soup measure 60C and above - Spray bottle of QUAT sanitizer measure 200ppm, please remember to refresh sanitizer spray bottles daily - High temperature dishwasher measure 71C and above at plate level at final rinse - Sushi rice measure pH of between 4.0-4.5, which is acceptable - Temperature checked daily and logged - Permit is posted - Room temperature holding of chopped vegetables are done on ice, minimal vegetables are kept out. - Staff has valid FOODSAFE Note: - New scoops acquired. >>> Please ensure scoop handles are stored in a way that it does not touch the food. - Cleaning has been observed, however many shelving and equipment still need cleaning. >>> Please pay attention to sides of equipment and the floor/space between the equipment and wall. >>> Please ensure high touch surfaces are frequently cleaned throughout the day >>> Please have a daily and weekly cleaning checklist. Please ensure deep clean of the ice machine is done weekly. - Ice machine still had discolouration at the beginning of the inspection. >>> Immediately had a staff empty the ice machine and deep clean. >>> Please email EHO a picture of cleaned ice machine - Spray bottle of bleach measure 0ppm chlorine at the beginning of the inspection. >>> Spray bottle of Bleach water measure 100ppm after correction. >>> Please ensure to remember to add bleach into the spray bottle. >>> If staff is forgetful, use the QUAT sanitizer from the dispenser.