INSPECTION REPORT Health Protection ABAI-BGHT5V

PREMISES NAME Sushi Yoi		Tel: (604) 559-2288 Fax: (604) 559-2289
PREMISES ADDRESS 1 - 1815 Rosser Ave Burnaby, BC V5C 6R4		INSPECTION DATE September 30, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Huang Zi Zhen		NEXT INSPECTION DATE October 07, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 116

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Noted two containers of cooked teriyaki chicken on counter at time of inspection. By the time the operator came to the back and other critical violations were being addressed in the premises the two containers were relocated. Instructed operator to ask the staff where the containers went. One container was retrieved from the under counter cooler unit. It had been covered with saran wrap and was probed at internal temperature of 55.7C. Discarded at time of inspection. The other container was not able to be found. Corrective Action(s): Staff are not following the proper cooling procedures outlined in the revised food safety plan operator submitted following the previous compliance meeting. Violation Score: 25 204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Noted the following containers of food under the hot holding lamp: containers of yam tempura 3C, 23.2C and 25.2C, container of shrimp tempura 10.6C, container of cooked/cooled chicken 24.7C. All containers were discarded at time of inspection. Corrective Action(s): The premises is not permitted to cool tempura. As per the previous compliance meeting all tempura is to be cooked and hot held in order to be served. Violation Score: 25 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted the following tempura items stored under the hot holding lamps: containers of yam temperature/deep fried yams 37.9C, 34.8C - discarded at time of inspection. Noted the following item stored in a closed container on the front sushi prep area counter: cooked salmon skin 23.1C - discarded at time of inspection. Corrective Action(s): Ensure hot potentially hazardous foods are maintained at 60C or higher. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was readily available in the back food preparation area. Also noted several wiping cloths on the counter in the front and back food preparation areas. Corrective Action(s): Ensure sanitizer solution is readily available in each food preparation area and all wiping cloths are stored in sanitizer solution when not in use. Do not store wiping cloths on counters. This issue was noted in the compliance meeting letter. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A) Noted boxes of various types of food stored in the hallway (ie. yams, oils...etc) B) Noted the door to the washroom open again C) Noted some double stacking of foods (ie. container of tempura for hot holding) D) Noted container of tempura flour on the shelving unit beside the hot holding trays Corrective Action(s): A) Do not store foods in hallway. This issue was discussed at the last compliance meeting B) Keep the door to the washroom closed. This was discussed at the last compliance meeting B) Do not double stack open food containers. D) Do not prepare raw foods that require a critical cook step beside foods beside ready to eat foods Violation Score: 15 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a tray of cut tuna at 2C under the counter in the front service area/on top of the under counter ice machine. Operator said the tuna was frozen and was being thawed in order to be cut. Noted the tuna was not frozen at all by the time it was probed. Tuna was discarded at time of inspection. Corrective Action(s): Fish is a highly perishable product. Ensure fish and other potentially hazardous foods are thawed at 4C in cooler unit at all times. Premises does not have a food preparation sink so thawing under cold running water is not an option at this time. Violation Score: 5 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Noted spilled food debris and food stains noted on the walls and outside of equipment (ie. coolers, freezers, ice machine...etc), under work counters and dry storage racks. Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Noted a wiping cloth tied around the faucet of the two compartment sink to thaw a cut of frozen meat. Corrective Action(s): Immediately discard meat and remove wiping cloth. Do not use the two compartment sink for food preparation. Violation Score: 3

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

Comments

- Hand wash stations had soap, paper towel, hot and cold running water - All coolers (sushi display, under counter, prep cooler, upright two door...etc) were 4C or less - Hot holding of rice and miso soup higher than 60C - Freezers less than -18C - Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container - No obvious sign of pest activity - High temperature dishwasher achieved 71.4C (with min/max probe thermometer)