INSPECTION REPORT Health Protection ECAO-BL3TC5

PREMISES NAME Isami Sushi		Tel: (604) 434-1212 Fax:
PREMISES ADDRESS 6 - 4603 Kingsway Burnaby, BC V5H 4M4		INSPECTION DATE January 22, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 05, 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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Front waitress area had discarded santizer bucket already (inspection time 130pm and closed at 2pm) Corrective Action(s): Do not discard sanitizer buckets until all customers are finished and dining tables are cleaned and sanitized -leave the wet towels in the sanitizer buckets maintained >100ppm as per test strips Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Hard-to-reach areas in the back kitchen and sushi bar need more regular cleaning: -under shelves, behind water heater, wire shelves above 2-compartment sink are food laiden, dirty 2. Drapes leading into the sushi bar again observed filthy with food debris NOTE: this infraction was cited back on the February 13, 2019 routine inspection Corrective Action(s): Clean and disinfect hard-to-reach areas at least on a weekly basis Clean and disinfect Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: -Tin foil used as a permanent liner on stainless steel shelf in the back kitchen lower shelf -One shelf next to fryers is too close to the ground -floor area cannot be cleaned on a practical basis Corrective Action(s): -Remove tin foil -clean and sanitize surface. Do not use disposables as shelf/floor liners (i.e. newspaper, cardboard, tin foil, food wrap, etc.) -Increase height of lowest shelves to at least >15cm off the ground to facilitate cleaning Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-door white fridge at sushi bar -the doors do not close tight -one of the doors was found open a bit releasing cold air Corrective Action(s): Repair latches/door so it closes tight. Even if the fridge is working properly it will not be kept cold enough if the doors are not shut Violation Score: 3

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

Comments

Temperature Controls: -Sushi display 2 deg C -2-door undercounter at sushi bar 3 deg C -2-door upright 4 deg C -2-door undercounter in kitchen 4 deg C -2-door white upright at sushi bar4 deg C -Miso soup 69 deg C -Steamed rice 68 deg C High temperature washer 75.3 deg C at plate level Chemical Controls: -Bleach sanitizer buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation pass -no signs of pests -Handsinks adequate stocked and clear for use