INSPECTION REPORT Health Protection JPAK-AU2UZA

PREMISES NAME Izumi Sushi		Tel: (604) 439-8880 Fax:
PREMISES ADDRESS 342 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE December 14, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Zhang Jie		NEXT INSPECTION DATE December 19, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 56

Critical Hazards: Total Number: 6

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed a small batch of raw meat mixed with diced vegetables at room temperature; operator explained that she was using handling it until arrived. internal temperature measured to be at 6.7 C. Corrective Action(s): Required operator to put all cold potentially hazardous food items away to be stored at 4 C or lower when not being used Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed deep fried tempura stored at room temperature; operator was not aware when tempura was cooked and was not aware how long they sat at room temperature for. Corrective Action(s): Required operator to always store potentially hazardous foods at either 4 C or lower, or 60 C or above. Tempura discarded at the time of inspection Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed knives and other utensils in a dirty metal container at prep table near the entrance of kitchen Corrective Action(s): Required operator to wash and sanitize all utensils and to store them in a clean container when not in use. all utensils must be frequently washed and sanitized Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed sushi chef rinsing wiping cloth to clean sushi prep area with only water, then re-applied to clean the prep area again. cloth was not washed with warm water and soap, and sanitizer was not used. MUST DISCONTINUE. No sanitizer for cleaning contact surfaces available at the time of inspection 2. When asked about manual dishwashing procedures, operator was not aware of what steps must be taken and was not able to identify main sanitizer component. Corrective Action(s): 1. Required operator to wash and rinse the cloth and then have them in a sanitizing solution. Then clean and sanitize all food contact surfaces 2. Educated operator that non-scented bleach can be used among other options (QUAT base also available) and have them at 100-200 ppm of chlorine to effectively sanitize the dishes. Dishes and utensils must be washed with warm water and soap, rinsed with clean warm water, then in the sanitizing solution for minimum of 2 mins Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: One of the handwashing station in the kitchen did not have liquid soap Corrective Action(s): Required operator to have liquid soap and paper towel at all hand washing stations at all times Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff washing hands at hand washing sink that lacked liquid soap. Staff only rinsed her hands then started prepping other food products Corrective Action(s): Required staff to stop handling all tasks and use warm water and liquid soap to properly wash hands. All staff must wash hands frequently and properly. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Overall premises observed to have flour, grease and food debris accumulation. Corrective Action(s): Required operator to clean and sanitize all area properly to ensure that premises is kept in sanitary condition. have a regular schedule in place for cleaning. Date to be corrected: Dec.19th.2017 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Observed large wooden rice scoop near dishwashing area with severe damages on either sides. Proper cleaning and sanitizing of the utensils is very difficult with damamged wooden products as they can be absorbent and can create hiding spots for pathogens Corrective Action(s): Required operator to use non-absorbent, easy to clean material scoop such as a food grade plastic ones. Large wooden scoop discarded at the time of inspection Violation Score: 3

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

Comments

-other than noted above, all other hand washing sink stocked with liquid soap and paper towel -hot and cold running water available at all sinks -stand-up cooler/freezer at 3.2 C / -19 C -prep cooler by deep fryer at 4 C or below -chest freezer at -18 C or below -sushi cooler at 4 C or lower -small black cooler at 4 C or lower -cooler by cashier at 4 C or lower -beverage cooler at 4 C or lower -rice cooker at 60 C or higher -all hot holding units holding food at 60 C or higher -bleach on site to be used for sanitizing -no sign of pests noted