INSPECTION REPORT Health Protection JCRH-CKLRPH

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 October 27, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jenice Yu		NEXT INSPECTION DATE November 03, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice was stored in rice cookers which had been turned off and therefore was not being held at 60C or higher. Temperature measured with probe thermometer: brown rice 27.1C; white rice 24.9C. Staff on duty reported rice was cooked approx. 3.5hrs prior. No time tracking was in place or monitoring of cooling time/temperature parameters. This is a repeat issue which was noted at the previous routine inspection. Corrective Action(s): Cooked rice was discarded by staff on duty at the time of the inspection. Cooked rice is a potentially hazardous food and must be stored at 60C or above or 4C or below. If rice is stored cold, proper cooling procedures (time/temp) must be followed which is cooling from 60C to 20C within 2 hours max and from 20C to 4C within 4 hours max. Refer to violation code 212 regarding food safety procedures. Violation Score: 15

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: - Food safety procedures not available for poke bar including cooked rice and congee. Staff on duty not aware of food safety procedures. Corrective Action(s): Locate food safety procedures and ensure they are up to date. If procedures cannot be located, prepare food safety procedures. Submit food safety procedures to EHO for review. Booklet provided with additional information on preparing food safety procedures and templates. To be corrected by: 03-Nov-2022 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Handsink in front service area is draining slowly. Handsink was still useable for handwashing at time of the inspection. Corrective Action(s): - Repair sink so that it is in good working order and draining properly. To be corrected by: 03-Nov-2022 Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - No staff on duty at time of the inspection have valid Foodsafe level 1 certificates. Corrective Action(s): - Ensure adequate number of staff have completed Foodsafe level 1 to ensure that in the Operator's absence, a minimum of 1 staff on duty with Foodsafe training is met. Violation Score: 1

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

Comments

- Premises and equipment maintained in a sanitary condition. - Handsinks in food preparation/service area and staff washroom supplied with hot and cold water, liquid soap and paper towel - Cold holding units were maintaining food products at a temperature of 4 C or colder with the exception of the larger reach in display cooler (retail area) which is only used for storage of non-perishable items. - Temperatures: - Walk-in cooler 3C - Display cooler 4C - Small reach in display cooler (retail area) 2C - Poke station inserts 3-4C - Seafood products stored on ice 0-2C. Ice level maintained. - Freezers were operating at -18C or colder: - Chest freezer (front) -20C - Chest freezer (back) -23C - 3 door retail freezer -29C - 2 door retail freezer -23C - Hot holding temperature of congee was 71C - Tags present for shellfish. - Quats sanitizer solution (200ppm) present in dishwashing sink and spray bottle. - Manual warewashing in place. Plugs/stoppers present in sinks to allow sinks to be filled and dishes immersed. Staff on duty knowledgeable about proper manual dishwashing procedures. - No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service. Ensure recommendations of pest control technician are reviewed and followed.