Fraser Health Authority



INSPECTION REPORT
Health Protection
RBYS-CU4TQQ
PREMISES NAME
Ebisu Sushi Japanese Restaurant		Tel: (604) 504-0205
Fax:
PREMISES ADDRESS
105A - 2596 McMillan Rd
Abbotsford, BC V3G 1C4		INSPECTION DATE
July 26, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Young-Hoon Chung/Mi Chung		NEXT INSPECTION DATE
August 03, 2023
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Observed equipment not in good working order; back hand washing sink hot water tap turned off due to leaking,
Corrective Action(s): Ensure that hand washing sinks are in proper working order to allow for running hot/cold water and proper hand washing.
Violation Score: 3

312 - Items not required for food premises operation being stored on the premises [s. 18]
Observation: Observed items not required for food premises being stored in back cooler; staff food stored in cooler.
Corrective Action(s): Ensure that personal items/food are stored in a separate and/or designated area.
Correct by: Immediately.
Violation Score: 1

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

Routine Inspection Completed.

Permit posted and up to date.
FoodSafe certified staff present during operation.
Hand washing sinks adequately supplied. Ensure not to turn off hot water.
Sushi prep coolers at 4C or below.
Back prep cooler at 4C or below.
Back stand-up cooler at 5.6C - unit opened for food prep and large containers present.
- Re-arrange items to allow for proper air flow.
Back and kitchen chest freezer at -18C or below.
High temperature dishwasher at 76.6C at plate surface.
Bleach surface sanitizer in back kitchen at 200ppm.
Sanitary facilities adequately supplied.
No pest issues noted during inspection.
General maintenance and sanitation is satisfactory.
Note: For deep fried tempura and crab meat sushi prep, time stamp process required to ensure food not kept out for longer than 2hrs.