INSPECTION REPORT Health Protection RHEN-CSYTSZ

PREMISES NAME Iron Chef Sushi Ichi		Tel: (604) 881-0168 Fax:
PREMISES ADDRESS 9145 Glover Rd Langley, BC V1M 2S3		INSPECTION DATE June 20, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fei Liu		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen floor walls and shelves ok. Small amounts of food debris noted on a few shelves. Corrective Action(s): Make sure to take time and remove items from shelves to properly clean surfaces and remove food debris from hard to reach areas and prevent build up. Continue to keep clutter in kitchen to a minimum. Violation Score: 9

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

Comments

Cooling units less than 4 C Freezers below -18 C. Hot holding units above 60 C. Handwash stations - Make sure all stations have liquid soap and paper towels stocked at all times (including upstairs washroom). Dishwasher at 25 to 50 ppm solution. Recommend increasing water temperature to make existing chlorine concentration more effective. Water temperature of 50C or more only requires 25 ppm concentration chlorine. Make sure to have chlorine bucket at 100 to 200 ppm solution available in the kitchen at all times to support sanitizing work surfaces. Try and find a more consistent dosing system for chlorine. Recommend a liquid soap dispenser filled with bleach concentrate to help easily dose proper amount. One or two or more pumps will be more accurate than using a cap or similar.