INSPECTION REPORT Health Protection ALUI-AV2RQ7

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE January 15, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yang Weixaing		NEXT INSPECTION DATE January 17, 2018
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: High (≥30) Total Score = 41

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various food items inside walk in cooler were probed to be at > 4 deg C: 1) Bowl with 2 cooked meat bones : 7.8 deg C 2) Large plastic Container of raw fish (salmon sashimi) : 8 deg C 3) 3 large Trays of Eggs (24 per tray) : 8-10 deg C Corrective Action(s): All food items discarded. Do NOT store any potentially hazardous food items until cooler is repaired and can maintain internal temperature of <4 deg C (<40 deg F) Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Frozen fish in walk in freezer stored in garbage bags. Do NOT do this, garbage bags contain chemicals that prevent odour. These chemicals may leach into the food. 2) Fish in walk in cooler stored in a tub directly on the floor 3) Many foods in walk in cooler and freezer are uncovered 4) Dirty ladder stored right beside the sushi rice 5) Sauce in walk in cooler was stored inside a tin can Corrective Action(s): 1) Use food grade containers only, NO plastic bags 2) All foods must be stored OFF floor of cooler, freezer 3) Move ladder 4) Sauce was discarded. Violation Score: 9 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No temperature log records available on site for any of the coolers/freezers. Corrective Action(s): Keep temperature records of your coolers and freezers daily (Walk in cooler, sushi coolers, and cooler across cooking line) Correct by; immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler at 9-10 deg C at time of inspection. Owner said that it was at 4 deg C earlier in the day, but there are no temperature records to verify this. Corrective Action(s): Walk in cooler must be at <4 deg C so that food being stored inside is also at <4 deg C. Correct by: Today Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Kitchen area is very unorganized. Many items/boxes are being placed throughout and not used. Corrective Action(s): Remove ladder from the sushi rice area Remove old boxes Remove any tools from your kitchen that you dont use Violation Score: 5

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

Comments

**Restaurant is NOT being maintained well. If corrections have not been made by follow up inspection, further enforcement action may occur (orders/tickets/fines). Routine inspection: Handsinks equiped with liquid soap, paper towels, hot/cold running water **Note: front sushi bar area has 3 sinks, ensure to designate ONE of these as a handsink so that there is no confusion between staff which one they are washing their hands at. Do not store any empty bottles/cans/items in the designated handsink, it must always be empty. -Prep cooler across cooking line: 3.2 deg C (top) and 3 deg C (bottom) -Walk in freezer: -19 deg C -Both sushi prep coolers at sushi bar: <4 deg C -Sushi fish display cooler at sushi bar: 3 deg C -Cooler inside room with curtain is not functioning, staff are using it to store pop only. Do NOT use it to store any foods/drinks that require refrigeration, as it does not work (not at <4 deg C) -Hot held rice in rice cookers: 68-72 deg C -Hot held miso soup: 70 deg C -Bleach water sanitizer : 100 ppm chlorine residual

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AV2RQ7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment