INSPECTION REPORT Health Protection NTRG-BAWUKQ

PREMISES NAME Ichibanka Express		Tel: (604) 599-7068 Fax:
PREMISES ADDRESS 5 - 8910 University High St Burnaby, BC V5A 4Y6		INSPECTION DATE April 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Display cooler: pre-made sushi rolls at 18C to 20C. Staff indicated that they had forgotten to turn cooler on. Discarded the following (# of packages): yam rolls (2), tuna roll (1), california rolls (2), tuna negitoro roll (1), inari (2), unagi sushi (1), salmon sushi (1), tamago sushi (1), avocado roll (1). Items at room temperature (# of packages): ramen noodles (3)-discussed with staff to follow manufacturer's instructions to keep refrigerated, container of mayo on the floor (instructions from package indicated that it must be refrigerated after opening. All of the above items were discarded. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General Comments: -General sanitation satisfactory -Handsinks had hot and cold water, paper towels and liquid soap. -Coolers/freezers Prep cooler: (top) seaweed 2.9C, eggs 4.9C, (bottom) chicken 4.2C**Cooler had water pooling at the bottom left side. Ensure to look into the cause of this. Display cooler at front: was not operating at time of inspection. Walk-in cooler at 2C to 4C Walk-in freezer at -18C Beverage cooler (front) Other coolers not operating in the kitchen (no food inside) -Hot holding: Rice 70C, soup on portable stove boiling, miso ramen soup (small amount) at 50C- reheated and put into the cooler and proper cooling was discussed, miso soup 82C Hot holding station not operating at time of inspection. -Surface sanitizer Bleach at 100ppm -Majority of items were kept off the floor. **Ensure to provide a proper air drying rack for manual dishwashing.