INSPECTION REPORT Health Protection CTIN-AQGPBP

PREMISES NAME Ichimi Sushi		Tel: Fax:
PREMISES ADDRESS 742K - 4567 Lougheed Hwy Burnaby, BC V5C 3Z6		INSPECTION DATE August 22, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hae Yun Lee		NEXT INSPECTION DATE 6 Months
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: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Any leftover sushi rice is informed to be stored in cooler and used next day. Corrective Action(s): You must discard leftover sushi rice as pH tested was between 4 and 4.5 and sushi rice is left at room temperature between 2 to 5 hours depending on how busy restaurant is. No time tracking. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in the corner handsink by tea dispenser. Corrective Action(s): Ensure each handwash station is equipped with hot, cold running water, soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris noted around perimeter of kitchen. Corrective Action(s): Please clean all around perimeter of kitchen. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A few kitchen ceiling lights and room for staff belonging are out. Corrective Action(s): Please replace ceiling lights by next routine. Violation Score: 1

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

Comments

General: All other handwash stations: soap, paper towel, hot & cold running water available Sushi coolers: 3C Standup coolers: 2-4C Freezers: -15 to -18C Manual warewashing procedure reviewed - no issue *recommend order new test strips as the colors have faded; ensure within expiry date Bleach sanitizer at 100ppm Miso soup: 69C No apparent signs of pest noted during time of inspection - Orkin services monthly and reports were reviewed onsite Reminded owner about foodsafe expiry *No hot food provided and front display case is not in use.