INSPECTION REPORT Health Protection JCRH-BHDU87

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 28, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jenice Yu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Soiled wiping cloths present on food contact surfaces. No sanitizer solution present. Corrective Action(s): - Sanitizer solution was mixed and cloths immersed once staff on duty were advised. Ensure wiping cloths are stored in sanitizer solution and not on food contact surfaces. Food contact surfaces must be cleaned and sanitized at least every 4 hours. 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

- General sanitation is satisfactory - Handsinks supplied with hot and cold running water, liquid soap and paper towel - Cold holding units with potentially hazardous foods were maintaining a temperature of 4 C or colder: - Walk-in cooler 4C - Display case 2C - Open display retail cooler 4C * - Poke station line 1-2C Note: Second open display unit was 13C. No potentially hazardous foods are stored in this unit. Prep cooler is not turned on and cutting board is only used as a work surface. * Poke bowls in the open display unit measured 6-8C. Staff reported these items were recently made. Cool these items in the walk-in cooler to 4C or colder prior to transferring to the display unit as the walk-in cooler will cool more efficiently. - Freezers were operating at -18C or colder: - Chest freezer -20C - 3 door retail freezer -20C - 2 door retail freezer -22C - Fish displayed/stored on ice was <4C - Cooked rice for poke station is discarded after 2 hours. - Tags present for shellfish. - Bleach sanitizer solution (once mixed) measured 100-200ppm chlorine - Staff on duty knowledgeable about manual warewashing using 2 compartment sink. Quats sanitizer available from dispenser measured 200ppm. Note: Either bleach sanitizer solution or quats solution can be used to sanitize food contact surfaces (counters, cutting boards). Follow sanitation procedures. - No signs of pest activity noted at the time of the inspection. - One staff member on duty reported they have completed Foodsafe level 1. Certification to be verified on database. Note Foodsafe level 1 certificates are valid for five years.