INSPECTION REPORT
Health Protection
ANAN-AKRTJ7

PREMISES NAME
Ikoi Sushi
Tel: (778) 397-8787
Fax: (604) 527-8990
PREMISES ADDRESS
105 - 450 Columbia St E
New Westminster, BC V3L 3X5
INSPECTION DATE
March 24, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Takashi Taji
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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
202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Sushi rice pH appeared to be around pH 4.5 when tested using pH test paper.
Corrective Action(s): If you don't want to refrigerate sushi rice, add more acid to the rice so that the pH of the rice is below 4.2. Otherwise, you must discard sushi rice after 2 hours OR keep it refrigerated under 4 degC OR hot hold it above 60 degC.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Tempura was being stored on the counter.
Corrective Action(s): Temperature of the tempura ranged between 20 degC and 55 degC. After lunch/dinner rush, place all PHF's back inside the cooler.
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: Prep cooler in the back was at 9 degC. Operator adjusted the thermostat during the inspection and temperature dropped to 1 degC within 20 minutes.
Corrective Action(s): Check cooler temperatures daily to make sure they can maintain a temperature of 4 degC or below.
Violation Score: 3


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

Comments

-All other Coolers were below 4 degC
-Freezer temperatures were below -18 degC
-Dishwasher rinse cycle had 50ppm chlorine
-Miso soup and rice temperatures were above 60 degC
-200ppm bleach solution available on-site.
-Hand sinks are fully equipped