INSPECTION REPORT Health Protection YTAN-C9K28D

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 56th Ave Surrey, BC V3S 0X9		INSPECTION DATE December 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Han, Ah Reum		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held miso soup and tempura sauce were measured to have internal temperatures of 45C and 24C, respectively. Corrective Action(s): Hot-held food must be held at 60C or hotter. Reheat both food items to 74C for at least 15 seconds, then place in hot-holding unit to be held at or above 60C. For proper hot-holding of food, ensure to (re)heat all food to at least 74C BEFORE placing food in already preheated hot-holding unit. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizer solution was available at 100 ppm (chlorine) for sanitizing food-contact surfaces - High-temperature dishwasher reached above 71C at the dish surface during sanitizing rinse cycle - good. - Hot-held rice measured at above 60C. Sushi rice stored below 60C was acidified. - All coolers were measured at 4C or colder - Freezers measured at -18C or colder - Equipment maintained in sanitary conditions (knives, cutting boards, ice machine, ventilation canopy, etc.). - General sanitation also satisfactory, however **minor deep cleaning required in dry storage areas/around dry ingredient bins.** - Proper thawing of frozen fish noted (in food prep sink under cold, running water) - good. - Food storage practices satisfactory. All food stored properly covered, good separation between raw and ready-to-eat food items. - No signs of pest activity noted at time of inspection ***Ensure to review proper hot-holding procedures with staff. Food must be heated or reheated to at least 74C before placing into already preheated hot-holding unit. See violation code 206 above. ***Temperature logs not being kept. Ensure to keep daily temperature logs/records up to date.