INSPECTION REPORT Health Protection ANAN-BGLSMZ

PREMISES NAME Ikoi Sushi		Tel: (778) 397-8787 Fax: (604) 527-8990
PREMISES ADDRESS 105 - 450 Columbia St E New Westminster, BC V3L 3X5		INSPECTION DATE October 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Takashi Taji		NEXT INSPECTION DATE 6 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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Atlantic salmon had been delivered an hour ago and the fish was being stored inside a styrofoam box at room temperature. There was no ice inside the box. Operator mentioned that he was going to be processing it in an hours time. Corrective Action(s): Once fresh fish is received, either process it right away and put it away inside the cooler or store it in the refrigerator. Placing ice in the icebox is another option. Talk to supplier about putting ice in the box during delivery. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Tuna in the freezer isn't wrapped or covered. Corrective Action(s): Do not store fish in the freezer without properly wrapping it. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer bottle is not labeled. Corrective Action(s): Label sanitizer bottle. Violation Score: 3

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

Comments

-Haier fridge in the kitchen was at 2 degC; Prep cooler was at 3 degC; Glass display cooler in the kitchen was at 4 degC; Sushi case was at 2 degC; undercounter black fridge under sushi case was at 3 degC; Patriot cooler was at 2 degC -Both freezer temperatures are below -18 degC -Temperatures are being recorded -Dishwasher rinse cycle had 100ppm chlorine. -Miso soup was at 76 degC; Rice was at 67 degC -200ppm bleach solution is available for sanitizing. -Hand sinks and washroom sinks are fully equippe -Sushi rice measured around pH 4-4.5 ATLANTIC FARMED SALMON ALSO REQUIRES FREEZING TO DESTROY PARASITES UNLESS IT CAN BE PROVEN THAT THE SALMON WAS FED PELLETIZED FOOD. TO BE FOLLOWED UP WITH SUPPLIER.