INSPECTION REPORT Health Protection LKIM-CRQQMD

PREMISES NAME Isami Sushi		Tel: (604) 434-1212 Fax:
PREMISES ADDRESS 6 - 4603 Kingsway Burnaby, BC V5H 4M4		INSPECTION DATE May 11, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 15, 2023
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 0

Critical Hazards: There are no critical hazards.

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

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

Code 302 noted on Routine inspection # LKIM-CRNSSD of May-09-2023 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. . Correction: 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. . Code 303 noted on Routine inspection # LKIM-CRNSSD of May-09-2023 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. . Correction: 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. .

Comments

ITEMS CORRECTED: - Facility is now using sanitizer as a rinse. Dishwasher achieving final sanitizing rinse of greater than 50ppm Chlorine at the plate - Hot water at facility is now at 60 degrees Celsius at faucet. - Hot water tank has been serviced - Bottles have been removed from back area. Some organization has occurred. ITEMS TO BE CORRECTED: - More cleaning to occur. Areas were not cleaned well enough. Pull items out and do deep clean. Lower shelves are not clean and have not been cleaned properly. Ensure all lower shelves have been cleaned. Ensure corners of floor have been cleaned - Put away items out of common access areas. Food items should not be stored where patrons can access them - Ensure adequate supply of hot water at facility at all times. The hot water tank should be monitored to ensure it is of adequate size and/or type.