INSPECTION REPORT Health Protection NTSD-CSUSAD

PREMISES NAME Ike Sushi		Tel: (604) 372-0453 Fax:
PREMISES ADDRESS 111 - 19188 72nd Ave Surrey, BC V4N 1M9		INSPECTION DATE June 16, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) An, Chang Ryeol		NEXT INSPECTION DATE June 20, 2023
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: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food has been prepared at the 2-warewashing sink (sushi rice; vegy). Corrective Action(s): Food must be prepared at the dedicated prep. area/not on the drain board. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Black small cooler at 16C. (Note: sauces stored in the cooler at the time of inspection). Corrective Action(s): Ensure that cooler in a good working order and maintain <= 4.0C. Violation Score: 9

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

Comments

- General sanitization - satisfactoey. -Sushi counter-top cooler at 3.4C. - Sushi under counter cooler at 4C. - Prep cooler at 4C (top and bottom). - Under counter freezer - satisfactory (food is frozen). - Upright freezer - satisfactory (food is frozen). - Hot holding > 60C. - Sushi rice had a pH of 4.0. - Ice maker - satisfactory. Scoops stored safely at the time of inspection. Note: Ensure, cooked potentially hazardous foods rapidly cooled in shallow layers and properly stored (in a cooler or hot holding). Do not keep it on the stove in a pot. - High temperature dishwasher at 71.8C on the dish surface (minimum of 71C required for sanitizing). - Bar area cooler at 4C. - Customer area bar cooler at 4C. - Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Surface/Bleach sanitizers at 100ppm to 200ppm (the kitchen and front). - Foods stored off the ground and covered. Raw meats stored below ready-to-eat foods. - No signs of pests noted at the time of inspection. - Washroom clean; handwash station supplied with hot and cold running water, liquid hand soap and air dryer. *Do not store take out containers on the floor (front/under the table with the black cooler on top). - Please follow a food label (sauces ) - if it stated "keep refrigerated after opening" - follow. - Rice spoon must be stored in a sanitary manner (eg., ice bath); it was stored in the dirty water/food debris/ at room temperature).