INSPECTION REPORT Health Protection ALUI-B26TX8

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE June 28, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yang Weixaing		NEXT INSPECTION DATE July 05, 2018
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat inside plastic container in walk in cooler stored on middle shelf while box of oranges were stored beneath it on lower shelf. 2) Raw meats in walk in freezer not stored off floor greater than 15 cm. Corrective Action(s): 1) Store all raw meats underneath all fruits/vegetables/ready to eat items towards the bottom of your coolers. 2) Store raw meats off floor >15 cm to ensure cold air flow reaches underneath your food items. This will also make it easier to clean the floors of you walk in freezer. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Paper towel dispensers not in use because the paper towels don't fit into the dispenser. Corrective Action(s): You have two option: 1) Get paper towels that fit into your wall mounted dispensers or 2) Get new dispensers that will fit the paper towels you do have. Correct by: 2 weeks 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in freezer requires servicing to consistently maintain internal temperature of -18 deg C or less. All foods inside were frozen. Corrective Action(s): Operator is to get freezer serviced. Correct by This week Violation Score: 3

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

Comments

Sanitation greatly improved throughout kitchen (underneath cooking line, in the dishwashing area, inside the walk in cooler and walk in freezer, and by the sushi rice area) All handsinks equipped with liquid soap, paper towels, and hot/cold running water All rag buckets now have 100 ppm chlorine residual (as discussed, use 1/2 tsp bleach per 1 liter of water). Do not rinse towels after taking them out from this solution.