Report No. DNGG-CSSSFB

INSPECTION REPORT
Health Protection
DNGG-CSSSFB

PREMISES NAME
Hey! I Am Yogost (SFU)

Tel: (604) 566-4493
Fax:

PREMISES ADDRESS
8915 Cornerstone Mews
Burnaby, BC V5A 4Y6

INSPECTION DATE
June 14, 2023

TIME SPENT
0.75 hours

OPERATOR (Person in Charge)
Steven

NEXT INSPECTION DATE
6 Months

INSPECTION TYPE
Follow-Up

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]	No	No
Sanitation Plan [s. 24]	No	No

HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: - Food Safety Plan does not reflect current menu and operation.
Corrective Action(s): - Provide an updated Food Safety Plan that reflects current menu and operation.

[Correction Date: 27-June-2023]

Note: Resources regarding developing a Food Safety Plan provided to operator.
Violation Score: 3

314 - Operator has not provided acceptable written sanitation procedures [s. 24]
Observation: - Sanitation Plan does not reflect current operation.
Corrective Action(s): - Provide an updated Sanitation Plan. Sanitation Plan must reflect current operation.

[Correction Date: 27-June-2023]

Note: Resources regarding developing a Sanitation Plan provided to operator.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # DNGG-CSRRKD of Jun-13-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: - No bleach available to make 100-200 ppm chlorine bleach sanitizing solution to sanitize equipment and utensils.
- Staff did not sanitize food equipment after washing step.
Correction: - Obtain chlorine bleach so that 100-200 ppm chlorine bleach sanitizer can be mixed to manually sanitize equipment and utensils after washing steps.
- Wash and sanitize all equipment.

- Review proper manual warewashing and sanitizing procedures with all staff:
1. WASH with clean hot water and detergent.
2. RINSE with clean hot water.
3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution. (1 tsp chlorine bleach + 1 L water)
4. AIR DRY

[Correction Date: Immediately]

Comments

- Kitchen Double Door Display Cooler: 4C
**Continue to monitor unit temperature. Ensure that unit maintains temperature at or below 4C. Take immediate corrective actions if unit temperature is >4C.

- FOODSAFE requirements in compliance at time of inspection. Operator has FOODSAFE Level 1. Schedule employees accordingly - at least one staff on duty must have FOODSAFE Level 1 or equivalent in operator's absence.

- Chlorine bleach available to make 100-200 ppm chlorine bleach sanitizing solution. (1 tsp chlorine bleach + 1 L water).
- 3-Compartment Sink manual warewashing and sanitizing procedures reviewed with operator. Review with all employees.

- Required cleaning has been completed.
**Contact your pest control company and inform technician regarding possible fruit fly/ insect issue. Follow all recommendations provided by your pest control service technician.

**Ensure outstanding violations from Inspection Report DNGG-CSRRKD (dated 13-June-2023) are corrected by noted correction date.