INSPECTION REPORT Health Protection LKIM-CXLRLG

PREMISES NAME Isami Sushi		Tel: (604) 434-1212 Fax:
PREMISES ADDRESS 6 - 4603 Kingsway Burnaby, BC V5H 4M4		INSPECTION DATE November 15, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 29, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of EHO dishwasher had chlorine residual of 0ppm Chlorine. Owner had incorrectly put rinse chemical supply line to rinse and detergent chemical supply line to chlorine sanitizer so that dishwasher was washing with chlorine sanitizer solution and rinsing with rinse aid. CORRECTED DURING INSPECTION. EHO instructed that for a final sanitizing rinse of chlorine the chemical container of chlorine must be the final rinse and that for proper washing a detergent must be used in the dishwasher. The detergent was added to the chemical supply line of the dishwasher and the chlorine was added to the second chemical supply line for the dishwasher. A chlorine residual of 50ppm Chlorine was found at the final rinse after 20 runs of the dishwasher. . Corrective Action(s): Lack of chlorine sanitizer testing strips for dishwasher - obtain chlorine test strips for dishwasher immediately Label chemical supply lines of dishwasher immediately Test dishwasher DAILY to ensure chlorine residual on dishes for final sanitizing rinse of greater than or equal to 50ppm Chlorine. Ensure this does not occur again. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water in staff washroom was turned off at time of inspection. CORRECTED DURING INSPECTION. EHO turned hot water valve to open position at wall . Corrective Action(s): DO NOT turn hot water valves off if hot water is leaking. Hand sinks are to be supplied with hot and cold running water that is easily accessible. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Open bag of panko observed in hallway to washroom . Corrective Action(s): Open bags of food items are not to be stored in hallway. Anything that is opened is to be moved to food preparation areas. Currently facility is using a hallway for food storage that has not been approved by Fraser Health. Do not use to store open items. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris found on floor under shelves between cook line and dishwasher, under two compartment sink Food debris found on lower shelves throughout back kitchen and front sushi area. Shelves inside cooler units are rusted and require replacement or resurfacing. . Corrective Action(s): Clean affected areas. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Hot water faucet in staff washroom leaks. 2) Faucet at server/tea station is loose. 3) Light cover in kitchen area needs to be replaced as it is missing. 4) Facility requires repair in many areas as facility is showing signs of wear: Drywall, tiles, equipment, wire racks rusting . Corrective Action(s): 1) Repair staff washroom hot water faucet. 2) Repair hand sink at tea area before it breaks completely. 3) Ensure all light covers are replaced 4) Budget for repair work. Facility will eventually require renovations . Violation Score: 9

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

Comments

COMMENTS - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Sushi rice at pH 4.2 or less - Hair restraints in use - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: if high temperature dishwasher is to stay converted as a low temperature dishwasher a final sanitizing rinse of chlorine residual minimum 50ppm MUST OCCUR. This must be tested daily to ensure dishwasher is achieving a final sanitizing rinse. Failure to ensure a final sanitizing rinse WILL result in enforcement action ticket and/or closure. This facility has been closed due to malfunctioning dishwasher in the past. Do not risk a Closure Order for failure to regularly maintain the dishwasher. FOLLOW UP INSPECTION TO OCCUR NEXT WEEK. ** Ensure dishwasher test strips have been purchased. ** Ensure cleaning of floor and lower shelves in hard to reach areas has occurred ** If plumbing repair can not occur in one week have an appointment booked