Hey! I am Yogost
4438 Beresford St, Burnaby · Restaurant
13 inspections
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Prep cooler - some top inserts are overfilled above fill line.
- Corrective Action(s): Do not fill inserts above fill line as cooler will not maintain food at 4 C or colder.
- Staff relocated food during inspection.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Food items stored in washroom.
- Corrective Action(s): Do not store food inventory in washroom.
- Do not stockpile recyclables on premise. (washroom)
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris collecting on floor in corners in back kitchen area.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Violation Score: 3
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Front 1 door upright cooler 6-8 C
- Corrective Action(s): Repair / adjust cooler to maintain 4 C or colder.
- Violation Score: 3
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Mochi stored on top of ice bin, temp 40 C
- Staff not monitoring time and temperature of product.
- Cooling records falsified by staff including temperatures for times today that have yet to occur.
- All cooling record sheets provided from October and November indicate staff are ignorant of cooling standard procedures.
- Corrective Action(s): Product discarded.
- Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
- Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
- Violation Score: 15
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Bottle of cream stored on top of ice bin, temp 11 C
- Corrective Action(s): Product discarded.
- Potentially hazardous foods must be stored at 4 C or colder for food safety.
- Cream bottle is to be stored within cooler unit available.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: REPEAT VIOLATION: Back handsink obstructed from use with stack of buckest, hot and cold water valves turned off, dishwashing brushes stored in the basin.
- Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Yogurt mixes stored in prep cooler without covers.
- Powder mixes stored on lower shelves without covers.
- Corrective Action(s): Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
- Violation Score: 3
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Mango slices stored on counter to defrost, temp 11 C
- Strawberry mix stored on counter to defrost, temp 10 C
- Corrective Action(s): Product discarded.
- Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only).
- Violation Score: 5
- 310 - Single use containers & utensils are used more than once [s. 20]
- Observation: Used, soiled single use food containers stored on wire shelving for sanitized dishware to air dry.
- Corrective Action(s): Discard food packages after use.
- Do not store soiled items together with sanitized dishware.
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food debris on floor in corners, under equipment along walls in back storage.
- Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Cooling records indicate mochi cooling in ice bath is not cooled in a safe manner consistently as food is noted to not have cooled to 20 C within 2 hours. Staff did not take corrective action to discard product and continued to monitor and use product.
- Corrective Action(s): Cooked foods must be rapidly cooled using a combination of small portioning of food, shallow metal containers and use of an ice bath or equivalent method.
- Foods must cool from 60 C to 20 C in less than 2 hours and following, from 20 C to 4 C in less than 4 hours.
- Cooling rates must be verified using a probe thermometer and documented by staff according to premise Food Safety Plan.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Cup sealer and inventory of buckets stored in front of back handsink station.
- Corrective Action(s): Relocate items to allow for unrestriced access to handwashing facilities.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Rice warmer - scoop stored inside with rice, handle in contact with rice.
- Food inside front prep cooler stored without cover and food utensil within food.
- Corrective Action(s): Do not store food utensils inside food containers to protect food from contamination.
- Food items / food containers when stored are to be properly covered to protect from contamination using fitted lids or single use plastic wrap / metal foil.
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Front prep cooler - food debris on interior surfaces.
- Corrective Action(s): Cooler is to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Routine Inspection
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Staff rinsing food containers with water and placing on air drying shelves.
- Corrective Action(s): Staff set-up dishwashing sinks to conduct correct manual dishwashing during inspection.
- Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method;
- 1)clean surface of debris using warm water and detergent,
- 2)rinse surface with warm water,
- 3)immerse for 2 minutes in 100 ppm chlorine sanitizer solution,
- 4)allow surface of item to air dry before next use.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Back handsink obstructed by empty buckets on floor in front of sink and sink basin filled with soap dispensers and spray bottles.
- Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
- Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Wiping rags stored in container 0 ppm chlorine
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Ice scoop stored in ice bin.
- Corrective Action(s): Staff relocated ice scoop to hook storage in ice machine.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation: Container of hot tea pudding placed in 2 door upright cooler.
- Corrective Action(s): Do not place hot foods into a cooler.
- Cooked product is to be rapidly chilled using an ice bath to bring product to 20 C before placing into the cooler.
- Violation Score: 5
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): 2 bins of yogurt 5 - 9 C, stored in counter top well.
- Cooked rice, pearls 37 C, no time monitoring system in place to monitor ambient room temperature storage.
- Corrective Action(s): Products discarded.
- Potentially hazardous foods must be stored at 4 C or colder for food safety.
- Yogurt containers are to be stored in prep cooler available.
- 2 hour timer system to be in place for pearls and rice stored at room temperature. After 2 hours product is to be discarded as per Food Safety Plan.
- Violation Score: 15
- 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
- Observation (CORRECTED DURING INSPECTION): Cooked pearls inside warmer unit 37 C, warmer unit turned off.
- Corrective Action(s): Product discarded.
- To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Wiping rags left on counters without available sanitizer solution.
- Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water).
- All food equipment, food utensils and food contact surfaces must be cleaned of all debris, then sanitized after use. Food equipment, utensils and work surfaces in constant use for the same purpose must be cleaned and sanitized a minimum of every 4 hours or when changing uses.
- Violation Score: 5
- 401 - Adequate handwashing stations not available for employees [s. 21(4)]
- Observation (CORRECTED DURING INSPECTION): Front handsink obstructed by location of garbage can.
- Corrective Action(s): Relocate garbage can to allow convenient access to handwashing facilities.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Food stored directly on the floor - bagged sugar.
- Food utensils in use stored in container of stagnant water.
- Ice scoops stored in ice machine with handles in contact with ice.
- Food items stored in opened metal cans.
- Corrective Action(s): Food items / food containers are to be stored off the floor. Foods should be placed on shelves that provide 6” clearance from the floor.
- Do not store food items in opened metal cans. After opening a can transfer remaining food leftovers to a plastic or stainless steel container.
- Ice scoops are to be stored on hook inside ice machine or within a clean container outside ice machine.
- Do not store food utensils in stagnant water as bacteria can quickly grow on surfaces. Utensils in use can be stored dry or an ice filled containers.
- Violation Score: 9
- 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
- Observation: Styrofoam blocks and milk crates provided for storage of inventory.
- Corrective Action(s): Provide additional storage shelving units as needed to safely store food inventory.
- Violation Score: 3
- 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
- Observation: Operator had pet dog tied on leash in customer area.
- Corrective Action(s): Animals are not permitted within the premise, unless a certified guide animal.
- Violation Score: 3
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: Both staff on duty at time of inspection do not have a Foodsafe certificate.
- Corrective Action(s): Both staff are to receive Foodsafe training.
- Violation Score: 1
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Follow-Up Inspection
0 infractions