INSPECTION REPORT Health Protection JCRH-CPXSRL

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 March 15, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jenice Yu		NEXT INSPECTION DATE March 29, 2023
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] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): - Cooked rice was held at ambient temperature for >2hours. Temperature of rice 36.9C. Food safety procedures specify cooked rice is to be cooled at stored in the cooler at 4C or colder. Staff on duty were not aware of food safety procedures. Corrective Action(s): - Rice was discarded by staff at time of inspection. - Follow food safety procedures. Keep potentially hazardous foods at 4C or colder or 60C or higher - Ensure all staff are trained and following food safety procedures including temperature monitoring. Violation Score: 15

Non-Critical Hazards: Total Number: 2

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Large display (deli case) cooler lacks thermometer. Corrective Action(s): - Supply accurate thermometer to large display (deli case) cooler. To be corrected by: 22-Mar-2023 Note: Staff were using infrared thermometer to check temperature. A separate thermometer in the unit. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - Operator not present and no staff on duty have Foodsafe level 1 (or equivalent) Corrective Action(s): - In the operator's absence, at least one staff on duty must have Foodsafe level 1 (or equivalent). Ensure an adequate number of staff have completed Foodsafe level 1 (or equivalent) to ensure this requirement is met. This is a repeat violation from the previous inspection. - Provide confirmation of staff completion of Foodsafe level 1 (copy of certificate) to EHO. To be completed by: 15-Apr-2023 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. Some debris noted in hard to reach areas (under prep table in poke area) which was cleaned at time of inspection. - Handsinks were supplied with hot and cold water, liquid soap and paper towel - Temperatures checked: - Coolers were operating at 4C or colder with the exception of large open display unit (retail area) which is used to store shelf stable items only - Walk-in cooler 4C *Initially 6C but decreased to 4C during inspection - Display case cooler 3C - Grab n' go cooler 1C - Poke station inserts 1-3C - Seafood products stored on ice 0-2C. Ice level maintained. - Freezers were maintaining products in a frozen state: - Chest freezer (front) -22C - Chest freezer (back) -18C - 3 door retail freezer -18C - 2 door retail freezer -16C - Hot holding temperature of congee was 66C - Ready to eat products separated from raw products in display cooler - Temperature of live holding tank 5C. Checked by staff as part of daily temperature checks. - Operator reports (by phone) that live holding tank is cleaned/maintained twice monthly by external company. Keeps records on-site for verification. - Quats sanitizer solution (200ppm) present in dishwashing sink and spray bottle. - Manual warewashing procedures followed. Quats sanitizer solution 200ppm in use for sanitizing step. - No signs of pest activity noted at the time of the inspection. - Staff washroom supplied with liquid soap and paper towel - Food safety procedures were present on-site and were updated/submitted as was outlined on follow up inspection report (03-Nov-2022) *Temperature log sheets present. Sheet for today completed; however, records present indicate temperatures are checked intermittently. Additionally, staff are not aware of required temperatures and not recording corrective actions when temperatures are not at required level. Ensure all staff monitoring temperatures have been trained, know the required temperatures and corrective actions to be taken if temperature measured is not at required level.