INSPECTION REPORT Health Protection LKIM-CRNSSD

PREMISES NAME Isami Sushi		Tel: (604) 434-1212 Fax:
PREMISES ADDRESS 6 - 4603 Kingsway Burnaby, BC V5H 4M4		INSPECTION DATE May 9, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 10, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 70

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Many potentially hazardous food items stored out at room temperature upon arrival of EHO. Items observed to be at temperatures of 16-25 degrees Celsius internally. CORRECTED DURING INSPECTION - items placed into cooler units at 4 degrees Celsius. . Corrective Action(s): Potentially hazardous food items are not to be stored at room temperature during lunch rush. These items are to be cooled and placed into cooler units. This item has been discussed with facility by previous inspector. FINAL WARNING. Going forward any item deemed to be out of cooler for unknown period of time and at temperatures between 20-60 degrees Celsius will be discarded. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Upon arrival of EHO back food preparation area lacked sanitizer solution for counters. Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate after 12 plus runs. . Corrective Action(s): Ensure sanitizer solution is prepared daily. Ensure dishwasher is maintaining final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate with EACH RUN throughout the day. . Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Hot water at facility at 18-24 degrees upon arrival of EHO. Dishwasher not able to reach hot enough temperature due to lack of adequate hot water at facility. . Corrective Action(s): Facility requires an adequate supply of hot water to operate throughout the day. Hot water tank should be able to supply hot water to facility while in operation. Hot water tank requires inspection by plumber or electrician to determine issue with hot water tank. Facility may require additional hot water tank. . Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Staff had stored personal keys in container with ginger in it. Food items stored in common areas . Corrective Action(s): Staff personal items are to remain on staff or in designated areas. No personal items in or around food preparation areas. Food items are not to be stored in common areas of restaurant. Remove items from front of restaurant and relocate to approved areas. This could be the back area where the empty bottles are stored. . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food observed to be thawing on counter at room temperature. . Corrective Action(s): Thawing is to occur at temperatures of less than or equal to 4 degrees Celsius. In cold water or in cooler or in microwave. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Facility requires cleaning. Food and grease build up in back kitchen on floors, walls and shelves. . Corrective Action(s): More thorough and routine cleaning required. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility in unsanitary condition. Facility requires deep, thorough cleaning. Facility requires cleaning in the following areas: - Floors - walls - Inside coolers and freezers - Shelves - Under equipment - Organization of back areas - Removal of bottles from back area - Under grill - Exhaust canopy , Corrective Action(s): More routine deep cleaning required at facility. Each night facility needs thorough cleaning not just once per week. Facility should be mopped daily not just swept daily with weekly mopping. . Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Multiple violations: - Hot water tank does not supply adequate amount of hot water to facility at 1:30pm in the afternoon - Broken two door stand up cooler in sushi area. Front and one handle require repairs. - Spray nozzle for dishwashing area requires repair as it has been taped with electrical tape . Corrective Action(s): Ensure hot water tank has an assessment/repair by proper technician/electrician/service person to ensure adequate supply of hot water to restaurant at ALL TIMES while restaurant is in operation or food preparation is occurring. Two door stand up cooler handle and front to be repaired. Spray nozzle at dishwasher area requires replacement or repair. . Violation Score: 15

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

Comments

COMMENTS - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Sushi rice at pH 4.2 or less - Pest proof containers for all dry storage items - Light covers in place - FOODSAFE level on or equivalent Certified staff present during inspection FACILITY ORDERED CLOSED DUE TO: 14. Equipment/utensils/food contact surfaces are not properly washed and sanitized [FPR s. 17(2)] 15. Equipment/facilities/hot and cold water for sanitary maintenance are not adequate [FPR s. 17(3) – s. 4(1)(f)] THE FOLLOWING ACTIONS ARE TO BE TAKEN: The following actions are to be taken: 1) Dishwasher is to achieve final sanitzing rinse of greater than or equal to 71 degrees Celsius at the plate 2) Once dishwasher has made repairs and final sanitizing rinse is maintained at 71 degrees Celsius minimum the dishes require a wash and sanitize in the dishwasher 3) Have hot water tank serviced. Facility must have adequately sized and operating hot water tank capable of providing adequate supply of hot water to facility at all times restaurant is in operation or food is under production 4) Do not open facility without approval from Fraser Health Authority. Leave Order posted. Do not move, alter, cover, destroy Closure Order once posted. Contact Fraser Health Authority for opening inspection CONTACT FRASER HEALTH AT 604-918-7501 FOR REINSPECTION