Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-B55T4K
PREMISES NAME
Yamako Japanese Restaurant
Tel: (604) 615-1142
Fax:
PREMISES ADDRESS
260 - 15355 24th Ave
Surrey, BC V4A 2N9
INSPECTION DATE
October 1, 2018
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Sangrae Oh
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked chicken cutlets and tempura shrimp/vegetables were observed to be stored at ambient temperatures. Internal temperature was measured at 20 to 22 degrees C. It was stated by staff that items were cooked 20 to 30 minutes prior.
Corrective Action(s): Items placed into a cooler at 4 degrees C or less. Ensure that potentially hazardous food items are stored either at 60 degrees C or more, or at 4 degrees C or less, to limit the growth of potential pathogens and/or toxins.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. A spray bottle of bleach water sanitizer was measured at well over 200 ppm chlorine.
2. No chlorine sanitizer was detected in container with wiping cloths located at front. Staff stated container contained bleach water sanitizer. The solution appeared to be soapy.
Corrective Action(s): 1. Spray bottle was diluted to 100 ppm chlorine.
2. Bleach water sanitizer was re-made and measured at 100 to 200 ppm chlorine.
Ensure that sanitizer is always available at the correct concentration for effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Do not mix soap or detergent with sanitizer.
Violation Score: 5

Non-Critical Hazards: Total Number: 5
209 - Food not protected from contamination [s. 12(a)]
Observation: The following was observed:
1. Raw chicken and raw shell eggs were located above ready-to-eat foods (vegetables) within the reach in cooler.
2. A paper bag of sugar was stored directly on the floor.
3. Several bowls were observed to be stored within dry storage food products.
4. A box of wine was stored with pour spout located within close proximity to garbage container.
5. Containers of mayonnaise, vinegar, and soy sauce were located under 2-compartment sink and dishwasher. A container and bag of salt was stored next to cleaning chemicals under back sink.
Corrective Action(s): 1. Raw chicken and raw shell eggs were placed at the bottom of the cooler. Ensure that raw meats are raw shell eggs are not stored above any items considered ready to eat as drippings may fall onto and contaminate foods below.
2. Sugar was removed off the floor. Ensure that all foods are stored off the floor to protect food from potential contamination and to facilitate cleaning of floors.
3. Ensure that bowls are not stored within containers of food product as the exterior of the bowl may become contaminated from handling. If scoops with purpose-built handles are used, ensure they are stored so handles are not in contact with the food product. Date to be corrected by: Today.
4.Spout of wine was sanitized at time of inspection as a precaution. Ensure that all garbage is stored away from food, utensils, and food contact surfaces to protect from potential contamination.
5. Ensure that all food is stored separately from cleaning chemicals or dishwashing areas to protect food from potential contamination. Date to be corrected by: Today.
Violation Score: 9

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): A container of raw chicken was observed being thawed at ambient temperature. Chicken was still frozen on surface.
Corrective Action(s): Container of chicken was relocated to a cooler at 4 degrees C or less. Ensure that potentially hazardous foods are thawed properly (for example, within a cooler at 4 degrees C or less) to limit the growth of potential pathogens and/or toxins.
Violation Score: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: The following was observed:
1. A heavy build up of oil and encrusted food was observed on ventilation hood baffles.
2. Pooling oil and debris was observed under cooking equipment.
3. Dust and debris observed under front sushi preparation counter.
4. Food debris observed in door seals of kitchen under counter cooler.
Corrective Action(s): Ensure the above-noted areas are properly cleaned and sanitized. Food debris, grease, and/or other debris may potentially attract pest activity and may potentially contaminate food and/or food contact surfaces. Date to be corrected by: October 15, 2018.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: The following was observed:
1. Several pieces of soiled cardboard were lining shelves located within kitchen area.
2. Duct tape was observed on handle of reach in freezer and along edge of door on two-door cooler.
3. Squeeze bottles of oil were wrapped in paper towel which was secured with elastic bands.
4. A wooden knife block was observed being used for storage of knives in back area.
5. Both chest freezers were covered with a perforated sponge-like mat. The mats appeared soiled.
Corrective Action(s): Ensure that all surfaces are smooth, non-porous, easy to clean, and suitable for the intended purpose. Remove all duct tape from coolers/freezers. Remove paper towel and elastics from squeeze bottles. Ensure that wooden knife block is removed as the spaces where knives are stored cannot be adequately cleaned and sanitized. Remove all cardboard/paper from shelving. Remove sponge-like mats from chest freezers. Date to be corrected by: Today.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: 1. Spray bottle of bleach water was unlabeled.
2. Several jugs located under the dishwashing 2-compartment sink have no label.
Corrective Action(s): Ensure that all chemicals are properly labeled to identify contents and to prevent accidental mixing or misuse. Date to be corrected by: Today.
Violation Score: 3

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

Routine inspection conducted:

- Sushi display cooler at 4 degrees C
- Front under counter freezer at -21 degrees C
- Kitchen under counter cooler at 4 degrees C
- Preparation cooler at 4 degrees C (above) and 3 degrees C (below)
- Two-door reach in cooler at 4 degrees C
- Domestic cooler at 4 degrees C. Freezer compartment at -10 degrees C* *Note: Ensure internal food temperatures are maintained at -18 degrees C or less. Adjust/repair as needed.
- White chest freezer at -20 degrees C
- Black chest freezer at -25 degrees C
- Reach in freezer at -16 degrees C* *Note: Ensure internal food temperatures are maintained at -18 degrees C or less. Adjust/repair as needed.
- Hot holding internal temperatures at 60 degrees C or more
- Thermometers available for cold holding units. A probe thermometer is available on site for internal temperature checks.
- Sushi rice pH was measured at 4.0 to 4.5
- Hand washing sinks are supplied with hot and cold running water, liquid hand soap, and single use paper towels
- High temperature dishwasher measured 74 degrees C at the utensil surface during the final rinse (minimum 71 degrees C at the utensil surface)
- No signs of pest activity were observed at the time of inspection
- FOODSAFE requirements met at the time of inspection.
- Washrooms maintained in clean condition
- Permit posted at front