INSPECTION REPORT Health Protection ALUI-BLWSM7

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE February 18, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yang Weixaing		NEXT INSPECTION DATE February 20, 2020
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken fillets had been brought out from undercounter cooler (across from stoves) and was at 14 deg C. Cook indicated it was brought out 1 hour prior to inspection. Corrective Action(s): Meat was moved back into undercounter cooler. As discussed, do not keep foods out for more than 2 hours. Only bring out enough for what you need for a meal/order. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Floor of walk in freezer has food debris all over 2) Floor by hot water tank/boiler has grease/blackened debris 3) Underneath the counter by the sashimi prep area (on the floor and on top of the cooler compressor unit) there is a lot of food debris (tempura bits). 4) Floors underneath pallets in dry storage area have a lot of debris Corrective Action(s): Clean all above mentioned areas thoroughly. Correct by: today Violation Score: 9

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

Comments

Routine inspection conducted: - Handsinks equipped with liquid soap, paper towels, hot/cold running water - Walk in cooler at 3.7 deg C - All other coolers (prep cooler across stove, sushi coolers) at 4 deg C or less -Walk in freezer at -14 deg C (ensure to keep all boxes stored off floor) -Chest freezer outside walk in freezer at -15 deg C -Hot holding at 60 deg C or greater (miso soup and rice cooker) -Sushi rice is made every 3-4 hours. Operator discards leftovers after each batch. Do not keep any leftovers. -Surface sanitizer (bleach water) was at 100 ppm chlorine residual at both the sushi prep area and the kitchen area across stoves -No signs of pests -High temperature dishwasher achieved 71.6 deg C on rinse cycle at the plate level -Staff onsite have FoodSafe certification