INSPECTION REPORT
Health Protection
DSEA-B88QUJ

PREMISES NAME
Hyack Sushi
Tel: (604) 553-7553
Fax:
PREMISES ADDRESS
55 8th St
New Westminster, BC V3M 3N9
INSPECTION DATE
January 8, 2019
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Julie Pak/Yoon Suk, Yoo
NEXT INSPECTION DATE
6 Months
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

Yes

Sanitation Plan [s. 24]

Yes

Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Walk-in cooler measured 9 degrees C at the time of inspection. Operator indicated that the unit had been turned up for defrosting.
Corrective Action(s): Do not defrost the walk-in cooler with potentially hazardous foods inside. Ensure that all cold potentially hazardous foods are stored < 4 degrees C at all times.
Walk-in cooler measured 1C at the end of the inspection
Violation Score: 5


Non-Critical Hazards: Total Number: 3
304 - Premises not free of pests [s. 26(a)]
Observation: Rodent droppings observed in corners around storage units in the office and kitchen
Corrective Action(s): Conduct an extensive deep clean of the facility. Pull back equipment from walls and clean
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: grease and food debris build up observed on back countertop at sushi bar.
Corrective Action(s): clean the area and ensure that it is maintained in a sanitary condition. As discussed, consider using rubbing alcohol to dissolve grease build up
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 2 issues;
ice scoop handle broken off
spray bottle for sanitizer (in kitchen) broken
Corrective Action(s): Operator replaced sanitizer bottle with working one.
Replace ice scoop as soon as possible
Violation Score: 3


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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=All cooler units measured < 4 degrees C by the end of the inspection
=All freezers measured < -18 degrees C
=High temperature dishwasher had a final rinse temperature of 71.7 C at the dish surface (minimum 71 C required for proper sanitizing)
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Sanitizer solution approximately 200 ppm QUATS available in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. (one issue noted of bag of sugar stored on floor. move bag of sugar to storage shelves)
=Ice machine was maintained in a sanitary manner
=Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be within expiry date.
=Permit posted in a conspicuous location

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: DSEA-B88QUJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.25 hour
Specific comments: no products to audit at the time of inspection
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment