INSPECTION REPORT Health Protection ALUI-B25S9G

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE June 27, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yang Weixaing		NEXT INSPECTION DATE June 28, 2018
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 = 43

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of peeled garlic left out at room temperature. No time tracking available. Corrective Action(s): Product discarded. If you want to leave potentially hazardous food out at room temperature for 2 hours or less, you need to time track/document it to verify (eg. write down the time that the food was brought out). Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Rag bucket had 0 ppm chlorine residual in it. Corrective Action(s): If you are using the rag bucket and now the surface sanitizer sprays, then the rag bucket needs to have sanitizer concentration in it (100 ppm chlorine residual, or 1/2 tsp bleach per 1 liter of water). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handwashing sink in kitchen has no liquid soap. 2) Paper towels for handsink in sushi bar area were in a box and not accessible. 3) There are two sinks in the sushi bar area. Both have items inside them. One sink has a bowl with water in it, the other has a container with a yellow rag in it. Whichever sink is being used as the handwashing sink needs to be kept free at all times. Corrective Action(s): 1) All hand sinks need to have liquid soap and paper towels 2) Keep designated handsink free/empty at all times. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Wet towel left in sushi rice. Operator said this is being used to soak up moisture. The towel is not food grade material. Corrective Action(s): Remove towel. Find alternative method to reduce moisture, do not leave a towel inside your sushi rice container. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Floors underneath frying/cooking line are filthy. Grease and food debris have accumulated. 2) Old boxes of canola oil left stacked on table next to flat grill. Boxes look dirty and greasy. 3) Floor beside the dishwashing pit is dirty (underneath the dry storage shelving). 4) Metal rack and side counter in the tempura batter area has caked on batter all over and is very dirty. 5) Organization throughout kitchen is extremely poor. Corrective Action(s): Address all above mentioned areas today. Repeat issues will result in a ticket. Correct by: Today Violation Score: 15

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

Comments

Routine inspection: -All coolers at 4 deg C or less -Freezers at -18 deg C or less -Hot holding at 60 deg C or greater -Cooler inside room with curtain is not functioning, staff are using it to store pop only. -Bleach water sanitizer : 100 ppm chlorine residual - No signs of pests -Staff member has FoodSafe certification If cleaning/sanitation continues to be this bad on the routine inspection, you will be ticketed. Pictures of kitchen taken at time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B25S9G
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Sunfrie Canola Oil
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment