INSPECTION REPORT Health Protection JCHW-BMJSPZ

PREMISES NAME Yoko Sushi & Noodle House		Tel: (604) 507-5575 Fax: (604) 507-5570
PREMISES ADDRESS 102 - 16013 Fraser Hwy Surrey, BC V4N 0G2		INSPECTION DATE March 9, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 30, 2020
INSPECTION TYPE Routine
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] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cell phone was placed on a work surface. Corrective Action(s): Ensure all surfaces are maintained in a clean and sanitary condition. Cell phones must be stored in a designated area to prevent potential contamination of equipment, utensils, and food contact surfaces. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher final rinse had no detectable chlorine concentration on the dish surface. Bleach sanitizer pail was empty. Corrective Action(s): Chemical dishwasher must have a final rinse of 50ppm chlorine on the dish surface to proper sanitize equipment, utensils, and food contact surfaces. Staff must check the chemical dishwasher before the facility opens to the public to verify a proper chlorine concentration. Chlorine bottle was changed, dishwasher was primed and tested at 100ppm. Equipment, dishware, and utensils were washed and sanitized at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Under counter shelving area in the sushi bar has old rodent droppings. Corrective Action(s): Ensure all surfaces are maintained in a clean and sanitary condition. Remove old droppings and sanitize with a 1:10 bleach solution. Violation Score: 3

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

Comments

-Sushi cooler was at 3C. -Under counter cooler in the sushi area was at 4C. -Upright cooler in sushi area was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Kitchen domestic refrigerator/freezer was at 4C/-12C. -Chest freezers were at -18C. -Hot holding of soup and rice was greater than 60C. -Cooked beef was at 58C - operator stated beef is discarded every 60 minutes. If time is used as a safety measure, a record system must be used. The time the beef is cooked must be tracked, and the food must be discarded every 2 hours (maximum). -Sushi rice had a pH of 4.0. -Cooked chicken properly cooled in a rapid manner - cooked chicken cooled rapidly in the chest freezer and was at 4C. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pails were labelled and tested at 100ppm to 200ppm. -High temperature dishwasher has been changed for a chemical dishwasher. -Sushi cutting surface sanitized at least every 2 hours. -Vegetable slicer and spiralizer was found to be clean and sanitary. -Ice machine was clean and sanitary. -General food storage practices good at the time of inspection. Raw meats stored below ready-to-eat foods. Foods stored off the floor and protected from potential contamination. -Facility serviced by a professional pest control operator. -Washroom clean and well maintained. -FOODSAFE Level 1 valid until December 17, 2024. -Please contact the inspector if you have any questions or concerns.