Fraser Health Authority



INSPECTION REPORT
Health Protection
TCHN-BZMMV9
PREMISES NAME
Isshin Sushi		Tel: (604) 372-3833
Fax:
PREMISES ADDRESS
104 - 15335 No 10 Hwy
Surrey, BC V3S 0X9		INSPECTION DATE
March 30, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Yang Weixaing		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 301 noted on Routine inspection # TCHN-BZKNCG of Mar-26-2021
Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: No food contact surface sanitizer observed on site. Kitchen staff unable to inform inspector how surfaces were cleaned and sanitized.
Correction: Sanitizer must be available during store operation.
Bleach sanitizer (100ppm) can be mixed by combining 1/2 tsp household unscented bleach (5.25%) to 1 L water.
Correct by: immediately

Code 302 noted on Routine inspection # TCHN-BZKNCG of Mar-26-2021
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: No food contact surface sanitizer observed on site. Kitchen staff unable to inform inspector how surfaces were cleaned and sanitized.
Correction: Sanitizer must be available during store operation.
Bleach sanitizer (100ppm) can be mixed by combining 1/2 tsp household unscented bleach (5.25%) to 1 L water.
Correct by: immediately
Comments

Follow-up inspection conducted in response to Report #TCHN-BZKNCG

Mayo take-out observed at room temperature. Staff stated items were made 30 min prior to inspection start. Instructed to move items to cooler.
Bleach sanitizer available beside sushi prep and in kitchen. Measured 100ppm at time of inspection.

Kitchen handsink observed to hold tub of bleach sanitizer at time of inspection; moved upon request. Always keep hand-sink clear for handwashing purposes.

Staff has stated equipment (sushi prep station, undercounter cooler, ice machine) is actually working, just off during slow period (COVID). Will turn on when business picks up.
No smoking happening in staff washroom.

All other infractions noted in Report #TCHN-BZKNCG pending.