INSPECTION REPORT Health Protection MKIM-CJ9Q2E

PREMISES NAME Ikoi Sushi		Tel: (778) 397-8787 Fax: (604) 527-8990
PREMISES ADDRESS 105 - 450 Columbia St E New Westminster, BC V3L 3X5		INSPECTION DATE September 14, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Takashi Taji		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

207 - Previously served food not discarded [s. 15] Observation (CORRECTED DURING INSPECTION): Acidified sushi rice observed 4 hours prior to opening. Operator reports the rice was made yesterday. Corrective Action(s): Operator discarded acidified rice at the time of inspection. Sushi rice, once acidified to a pH of 4.2 or below can be held at room temperature, and leftovers are discarded at the end of the day. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front sushi bar hand washing station was observed to be obstructed with food items inside the sink. Corrective Action(s): Operator relocated all food items into the back 2 compartment sink at the time of inspection. Ensure front hand sink is available for hand washing at all times. Violation Score: 5

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

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap - Sushi bar cooler #1 0C - Sushi bar cooler #2 0C - Kitchen cooler 2C - Freezer left -18C - Freezer right -20C - 2 door cooler 4C - 3 door cooler 3C - White cooler 3C - All cooling units equipped with thermometers - Hot holding units and rice cooker not used at the time of inspection - Temperature logs only maintained for 3 coolers in the back kitchen area - Sanitizer pail and spray bottle labeled and stocked with 100 ppm chlorine - Chemical dishwasher had a final rinse of 50 ppm chlorine on dish surface - 2 compartment sink equipped with sink plugs - pH strips on site for testing pH of acidified rice - Ice scoop stored in a clean and sanitary manner - Food stored off floor level - Raw proteins stored on bottom shelf - Staff on site FoodSafe level 1 certified - Health permit posted - No sign of pests