Fraser Health Authority



INSPECTION REPORT
Health Protection
256731
PREMISES NAME
Yale Sushi		Tel: (604) 392-2050
Fax: (604) 392-9253
PREMISES ADDRESS
38 - 45905 Yale Rd
Chilliwack, BC V2P 2M6		INSPECTION DATE
March 17, 2025		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Park, Myung Kil		NEXT INSPECTION DATE
March 18, 2025
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: High (≥30) Total Score = 40
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Cold perishable foods in the
1. Stand-up cooler in the kitchen was measured at or above 7°C (cut veg, raw meat)
2. Undercounter cooler was measured at or above 8°C
3. The sauce/waitress cooler was measured at 9°C or above (prawns, tofu).
4. Cut vegetables such as salad mix, avacod, cucumbers, were observed to be stored without any temperature control measured at room temperature.
Corrective Action(s): Do not store cold, perishable foods in the danger zone between 5 - 59°C.
Violation Score: 25

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked yam, shrimp (deep-fried) were found next to the deep fryer and were measured at 40°C.
Corrective Action(s): Do not store hot potentially hazardous foods at room temperature.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

-Handwashing stations were fully equipped with soap, paper towel, cold/hot running water.
-Dishwasher was measured at 75.7°C at the dish level
-Freezers were measured at -18°C
-Walk-in cooler was measured at 4°C
-Chlorine sanitizer was measured at 100ppm.

**Extensive temperature control issues found.**

Due to lunch rush it appears that the coolers were being opened numerous times that increased the cooler temperature. However, all coolers must be able to maintain 4°C or below for all foods stored.