INSPECTION REPORT Health Protection DNGG-AGERQZ

PREMISES NAME F.I.S.H. Market		Tel: (604) 431-9392 Fax: (604) 325-9310
PREMISES ADDRESS 180 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE December 7, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jenice Yu		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Bucket stored in handsink beside sushi prep cooler. Corrective Action(s): - Remove bucket immediately. [Date to be corrected by: Immediately] * Handsinks must be accessible at ALL times and provided with hot and cold water, liquid soap and papertowels. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Foodhandler did not wash hands between touching dirty sink wash water and handling ready-to-eat food. Corrective Action(s): - Properly wash hands before any food handling. [Date to be corrected by: Immediately] * Foodhandlers must wash their hands properly before handling any food and after each time their hands become contaminated from handling non-food items. * Review proper handwashing procedures with all foodhandlers. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # 101978 of Dec-17-2013 Adequate handwashing stations not available for employees [s. 21(4)] (Food handler making sushi rinses wiping cloth in hand sink and uses it to wipe his hands. Ensure hand are properly washed. Correction Date: Immediately)

Comments

- Handsinks and staff washroom sink supplied with hot and cold water, liquid soap and papertowels. - Walk-In Cooler: 3 deg C - Display Coolers: <1 deg C - Sushi Prep Cooler and Inserts: <2 deg C - Live Holding Tank Water Temperature: 6.9 deg C - Retail Display Coolers: <2 deg C - Chest Freezer: -19 deg C - Display Freezer (2-door): -22 deg C - Display Freezer (3-door): -28 deg C - 200 ppm quats sanitizer available for sanitizing food contact surfaces. * Ensure that sanitizer is readily available for staff to use. * Store wiping cloths in sanitizer. - Operator indicated that UV light for live holding tank was last changed approximately 5 months ago. Ensure that UV light is changed every 6-9 months. - General sanitation of premises appears satisfactory. - No pest activity noted. Regular pest control services provided by Orkin. Follow all recommendations provided by your pest control company. Note: Operator replaced display cooler (across from 2-compartment sink) with a stainless steel prep table with sneeze guard. No concerns noted.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DNGG-AGERQZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: - Call 8-1-1 or visit www.restricttransfat.ca for more information.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment