INSPECTION REPORT Health Protection MLOO-D48SRD

PREMISES NAME Sushi Iwa		Tel: (604) 560-1889 Fax:
PREMISES ADDRESS 14959 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE April 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jihyun Ryu		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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of sliced yam and prawn tempura stored above insert line in the prep cooler. Temperatures measured approximately 11°C. Corrective Action(s): Store under the insert line or in the bottom compartment of the prep cooler to maintain temperatures less than 4°C. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Several knives were stored in the gap between two prep tables. Corrective Action(s): Provide additional storage (ie. magnetic strip) for knives. Ensure equipment storage is easy to clean. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed under cooking line and on bar area shelves. Corrective Action(s): Clean up all noted droppings. Sanitize affected areas. Ensure food debris and moisture is cleaned up regularly to avoid attracting pests. Seal up holes and gaps if observed. Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels. - Coolers are ≤ 4°C, freezers are ≤ -18°C, hot holding units are ≥ 60°C - High temperature dishwasher is available. Final rinse temperature reached ≥ 71°C. - 200 ppm bleach sanitizer is available - Dry storage areas are maintained - Pest control services are in place. Service reports are available for review. - Premises are well lit - Permit is posted *Ensure food prep surfaces are sanitized every morning before starting food prep.