INSPECTION REPORT Health Protection ECAO-B9CQC9

PREMISES NAME Isami Sushi		Tel: (604) 434-1212 Fax:
PREMISES ADDRESS 6 - 4603 Kingsway Burnaby, BC V5H 4M4		INSPECTION DATE February 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 20, 2019
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): -Frozen squid being defrosted in the mop sink -Bowls in use for bulk foods Corrective Action(s): -Do not use the mop sink for food related duties! -This is a dirty area and only for mop related. -Do not use bowls for bulk foods -foods will be contaminated by fingers -use scoopers lodged in the food handle up Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sushi display coolers are turned off nightly. Workers are placing the foods there too early before the fridges have a chance to reach cool enough temperatures. Corrective Action(s): Do not place the foods in the Sushi Display coolers until the temperatures are at or below 4 deg C -as per the thermometer placed at food level there Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Employee washroom has no paper towels. NOTE: toilet paper consistency is not suitable for washing hands Corrective Action(s): All handsinks must have paper towels dispensed, pumped soap, hot/cold water and clear for use Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Drapes leading into the sushi bar area, kitchen and through the Pass-Thru window are dirty Corrective Action(s): Clean and disinfect more regularly Violation Score: 3

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

Comments

Temperature Controls: -Sushi display 3 deg C (at about 11am) -2-door undercounter at sushi bar 4 deg C -2-door upright 4 deg C -2-door undercounter in kitchen 4 deg C High temperature washer 71.1 deg C at plate level NOTE: the washer took 2 full cycles before adequate rinse temperatures were met -In the mornings ensure to warm up the washer this amount of cycles before placing dishware there Chemical Controls: -Bleach sanitizer buckets >100ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation -goods mainly maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Other Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access NOTE: Operator is missing the Health Permit -only the decal is present -phone 604-918-7507 for replacement if you cannot find it -the Health Permit must be posted conspicuously for the public