INSPECTION REPORT Health Protection JCHY-C49UFL

PREMISES NAME Izumo Sushi Japanese Restaurant		Tel: (604) 589-3405 Fax:
PREMISES ADDRESS 13631 100th Ave Surrey, BC V3T 1H9		INSPECTION DATE June 23, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Dong Hoon Bae		NEXT INSPECTION DATE June 25, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 44

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chopped vegetables on the counter measured at an internal temperature of 16.1C. Operator informed that it was made an hour ago. Corrective Action(s): Store the chopped vegetables in a cooling unit able to hold an air ambient temperature of 4C or lower. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No approved sanitizer (e.g.: chlorine-based) available at the sushi bar area to clean and sanitize food contact surfaces. Low-temperature dishwasher measured at 0ppm chlorine. Corrective Action(s): Have a chlorine sanitizer bucket measured at 100-200ppm at the sushi bar area to clean and sanitize food contact surfaces. Temporarily use 3-compartment sink method (i.e.: wash, rinse, sanitize, and air dry) to clean and sanitize dishware and equipment. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink at the back kitchen area obstructed with empty buckets and mop bucket. Corrective Action(s): Remove empty buckets and mop bucket from handwashing sink at the kitchen area to facilitate proper handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temperature dishwasher measured at 0ppm chlorine. Corrective Action(s): Service the low-temperature dishwasher to measure at 50-200ppm chlorine. Corrected by: June 25, 2021. Violation Score: 9

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. COVID-19 Safety Plan onsite and posted. Mask policy in place. Physical distancing signs and directional arrows in place. Sanitizer available for customer use. Customer contact information collected for contact tracing purposes. Plexiglas barrier in place at front-till. Liquor sales cease at 9pm. Daily health check of staff conducted. Table and chairs are adequately spaced to ensure proper physical distancing. NOTE: Revise COVID-19 Safety Plan to indicate maximum occupancy within facility. Post signage at front door to advise people who display COVID-19 symptoms to not enter. Post handwashing sign within the facility. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer bucket at the kitchen area measured at 200ppm. 3-compartment sink available for manual dishwashing. Sushi bar, prep coolers, and stand-up coolers measured at 4C. Stand-up and chest freezers measured at -20C. Rice cooker and miso soup hot-holding unit measured at 72C. All refrigeration and hot-holding units adheres to temperature health requirements. Report emailed due to COVID-19 pandemic.