INSPECTION REPORT Health Protection JCRH-C5YU5T

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 August 17, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jenice Yu		NEXT INSPECTION DATE August 24, 2021
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Packages of Agostino Recca anchovies in oil (25 56g tns and 8 200g plastic containers) stored above 4C in display cooler which was not maintaining foods at 4C or colder. Labelling on packages stated "Keep refrigerated at all times" Internal temperature of product was 15.9C and 16.5C. Unknown how long product has been stored above 4C. Corrective Action(s): Products above discarded by Manager as they were above 4C contrary to product labelling storage requirements. Ensure product storage requirements are followed and equipment monitored to ensure it is operating at required temperatures. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice was stored in rice cookers which had been turned off and therefore was not being held at 60C or higher. Temperature of rice was measured with probe thermometer. White rice was 24.9C and brown rice 24.5C. Manager reported rice was cooked approx. 3.75hrs prior. No time tracking was in place. Corrective Action(s): Rice noted above was discarded by Manager at the time of the inspection. Cooked rice is a potentially hazardous food and must be stored at 60C or above or 4C or below. If rice is stored cold, proper cooling procedures (time/temp) must be followed which is cooling from 60C to 20C within 2 hours max and from 20C to 4C within 4 hours max. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Raw scallops were stored adjacent to ready to eat items (cooked shrimp and crab) in display cooler. Corrective Action(s): - Store ready to eat items away from raw items to prevent cross contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Reach in display cooler unit in retail area was not maintaining food at 4C or colder. Foods in the unit were 15-16C. Temperature on thermometer/gauge in unit was 12C Corrective Action(s): Repair or replace cooler so that it is able to maintain a temperature of 4C or colder. Do not store any potentially hazardous foods in this cooler until it is maintaining a temperature of 4C or colder. Violation Score: 3

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

Comments

- Premises and equipment maintained in a sanitary condition. An Improvement in cleanliness and organization has been noted. - Premises is well organized with all food items stored >6 inches off of the floor, clean dishes stored in a clean location and chemicals stored in a designated area - Handsinks in food preparation/service area and staff washroom supplied with hot and cold water, liquid soap and paper towel - Cold holding units were maintaining a temperature of 4 C or colder with the exception of the larger reach in display cooler (retail area) noted in violation above: - Walk-in cooler 4C - Display case 2C - Small reach in display cooler (retail area) 4C - Poke station line 1-3C (Internal temp of foods checked (Immitation crab 1.3C, Raw tuna 3C, Raw salmon 3.4C) - Freezers were operating at -18C or colder: - Chest freezer (front) -20C - Chest freezer (back) -18C - 3 door retail freezer -20C - 2 door retail freezer -22C - Fish displayed/stored on ice was <4C. Ice levels adequate to ensure temperature of product maintained at 4C or below - Tags present for shellfish. Manager has system in place for keeping tags. Tags are batched by month. - Quats sanitizer solution present from dispenser at 2 compartment sink and mop/utility sink. Concentration from dispensers was 200ppm. - Spray bottles of sanitizer present and are filled from dispensers. - Staff on duty knowledgeable about manual warewashing using 2 compartment sink. - No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service. Ensure recommendations of pest control technician are reviewed and followed. - Foodsafe requirements met at the time of the inspection. Manager present has completed Foodsafe level 1, including refresher course in 2020. Note: Signature of recipient not required on report due to Covid safety protocols. Copy of report provided to the Manager.