INSPECTION REPORT Health Protection MBEK-BGZVDG

PREMISES NAME Yamako Japanese Restaurant		Tel: (604) 615-1142 Fax:
PREMISES ADDRESS 260 - 15355 24th Ave Surrey, BC V4A 2N9		INSPECTION DATE October 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sangrae Oh		NEXT INSPECTION DATE October 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Closure Order	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: High (≥30) Total Score = 55

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not capable of washing, rinsing, or sanitizing dishware at time of inspection. Corrective Action(s): Closure order issued. Refer to closure order for details. Equipment/utensils/food contact surfaces must be properly washed, rinsed, and sanitized to prevent potential contamination of food. Violation Score: 25 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Hot water was available at the start of the inspection; however, hot water had run out during the inspection. Maximum hot water temperature as measured at the faucets was 29 degrees C towards the end of the inspection. Corrective Action(s): Closure order issued. Ensure sufficient hot and cold running water are available for operational purposes which include hand washing and ware washing. Date to be corrected by: Today. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher not functional at time of inspection (dishwasher is not capable of washing, rinsing, or sanitizing). Corrective Action(s): Technician was contacted at time of inspection. Ensure dishwasher is capable of properly washing, rinsing, and sanitizing equipment and utensils to prevent potential contamination of food. At least 71 degrees C must be reached at the utensil surface for proper sanitizing. Date to be corrected by: Today. Violation Score: 15

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less Freezers at -13 to -29 degrees C Hot holding internal temperatures at 60 degrees C or more Hand washing stations (front, back) accessible and supplied with liquid hand soap and single use paper towels* Bleach water sanitizer available in labeled containers and spray bottles at 100 to 200 ppm chlorine No signs of pest activity noted at time of inspection FOODSAFE requirements met. Operator's FOODSAFE Level 1 certificate is valid to 2023. Temperature records available Permit posted *Note: Hot water had run out during the inspection. Refer to violation code 303.