INSPECTION REPORT Health Protection MBEK-ANRQT7

PREMISES NAME Izumo Sushi Japanese Restaurant		Tel: (604) 589-3405 Fax:
PREMISES ADDRESS 13631 100th Ave Surrey, BC V3T 1H9		INSPECTION DATE June 28, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Dong Hoon Bae		NEXT INSPECTION DATE June 30, 2017
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of potentially hazardous foods in glass kitchen cooler at 10 to 12 degrees C. Ambient temperature at approx. 15 degrees C. Corrective Action(s): The following items were discarded: - 15 packages of crab meat - 27 250 gram packages of cream cheese - One small bowl of tofu Shredded cabbage transferred to cooler at 4 degrees C or less. Please ensure that cold potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. Do not store potentially hazardous foods in this cooler until it can maintain 4 degrees C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scoop stored inside of ice maker (handle in contact with ice) 2. Rice scoop stored in stagnant water with rice particles Corrective Action(s): Ice scoop transferred to clean container. Please ensure ice scoop is stored in a sanitary manner to avoid potential contamination of ice. Utensils that are used continuously (rice scoop) may be stored in an ice bath to limit the growth of potential pathogens and/or toxins. Ensure that equipment and utensils used continuously are washed and sanitized at least every four hours. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Glass kitchen cooler at approx. 15 degrees C. Corrective Action(s): Please have cooler adjusted or repaired so that it can maintain temperatures of 4 degrees C or less. Date to be corrected by: June 30, 2017. Violation Score: 9

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

Comments

Routine inspection conducted: - Prep cooler at 3 to 5 degrees C (above) and 2 degrees (below) - Sushi display cooler at 3 degrees C - Under counter cooler at 4 degrees C - Beverage cooler at 6 degrees C *Note: No potentially hazardous food storage. Please ensure that cooler maintains a temperature of 4 degrees C or less if potentially hazardous foods are to be stored here. - Large chest freezer at -13 degrees C - Small chest freezer at -21 degrees C - Hot holding internal temperatures (rice, miso soup) at greater than 60 degrees C (minimum 60 degrees C) - Low temperature dishwasher measured at 50 ppm chlorine in rinse residual at utensil surface - Bleach sanitizer at 100 to 200 ppm chlorine. *Reminder: Store wiping cloths in sanitizer when not in use. - Hand washing stations (front, back) unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - General sanitation satisfactory. Ventilation hood in clean condition. - FoodSafe requirements met at time of inspection Please contact the inspector if you have any questions or concerns.