Report No. TCHN-C4UTS8

INSPECTION REPORT
Health Protection
TCHN-C4UTS8

PREMISES NAME
Isshin Sushi

Tel: (604) 372-3833
Fax:

PREMISES ADDRESS
104 - 15335 No 10 Hwy
Surrey, BC V3S 0X9

INSPECTION DATE
July 12, 2021

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Yang Weixaing

NEXT INSPECTION DATE
1 Month

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 = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Front of house cooler (1 door) measured 9.0°C at time of inspection. Unit holds canned/bottled soft drinks and alcohol. Chopped tofu also stored in this unit.
**Corrected during inspection** Tofu moved to unit capable of holding temperatures of 4°C or less.
1. Do not use this cooler to hold potentially hazardous (perishable) products until temperatures of 4°C or less can be maintained
2. Monitor temperature of unit
3. Contact refrigeration technician to have unit serviced
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1. Sanitizer in spray bottle located at server station too concentrated and bleached out test strip. Sanitizer at this concentration will leave chemical residue on surfaces which may not be safe for human consumption.
**Corrected during inspection** sanitizer in spray bottle emptied at time of inspection, and refilled with sanitizer measuring 200ppm.

Recommendation: Educate staff on proper sanitizer mix ratio: 1/2 tsp household unscented bleach to 1L water.
Label bottle with correct mixture ratio

2. Lemon scented bleach observed under counter. Chemicals are used to create the lemon scent which may not be safe for human consumption.
**Corrected during inspection** Owner educated on approved bleach: lemon scented bleach is not to be used for food contact surface sanitizer. Unscented bleach available on site.
Corrective Action(s):
Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 1. ice machine: mould build up observed beside baffles.
2. kitchen cooking line / deep fryer: grease build up observed behind and under cooking area. cardboard used to line floor must be replaced when soiled.
3. walk-in cooler: fan observed to have dust build up. Can potentially contaminate food if particles fall onto food, or may lead to issues with the cooler.
Corrective Action(s): 1. empty unit of ice, then clean and sanitize entire unit focusing on areas noted above.
complete by: immediately
2, 3. include area in daily cleaning. recommended to develop a log and checklist to ensure areas are cleaned.
complete by: immediately

Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. Front of house cooler (1 door) measured 9.0°C at time of inspection. Unit holds canned/bottled soft drinks and alcohol. Chopped tofu also stored in this unit. Holding potentially hazardous foods at greater than 4°C can result in bacterial growth and potentially cause illness in customers.
Corrective Action(s): 1. Do not use this cooler to hold potentially hazardous (perishable) products until temperatures of 4°C or less can be maintained
2. Monitor temperature of unit
3. Contact refrigeration technician to have unit serviced
Violation Score: 3

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

Comments

Routine inspection conducted

*Note* Operator change needed; current owner purchased facility April 2021. Health approval documents sent to City Hall.
Please resubmit documents to your district inspector.

Temperatures:
undercounter freezer: -12.0°C
sushi prep (nearest kitchen): 4.6°C
sushi prep (nearest soup well): 6.5°C
ensure door is closed when unit is not in use.
staff stated food is used up within 4 hours. Recommended to hold smaller amounts of food
walk-in cooler: 4.4°C
undercounter cooler (blue lights): 5.4°C
prep table (across from grill): 5.4°C
chest freezer: -12.6°C
walk-in freezer: -7.6°C

rice cooker: 53.6°C
acidified; measured between pH 3.5 - 4.0
soup well (miso, tamari): 61.8°C

Sanitation:
hand wash stations equipped with hot/cold running water, liquid soap and paper towels
bleach sanitizer used; measured 200ppm at time of inspection in kitchen and sushi side bucket with rag.
high temperature dishwasher measured 73.3°C

General:
probe thermometers available in kitchen area
staff using nitrile gloves; replaced whenever hands are washed