INSPECTION REPORT Health Protection ALUI-BATQCQ

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE April 1, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yang Weixaing		NEXT INSPECTION DATE April 04, 2019
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Square bucket of mayonnaise at room temperature (18 deg C) 2) Squeeze bottle of mayonnaise at room temeprature (19 deg C) 3) Tofu for miso soup at 6 deg C (just taken out of cooler) Corrective Action(s): Discarded both food items. Until the ice machine is repaired, keep all potentially hazardous sauces and foods (mayo, unagi sauce, tofu, etc) in your cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Handsink by the tempura station had no ilquid soap. 2) Staff member was preparing tempura batter in the handsink by the tempura station and left a bowl in it. Corrective Action(s): 1) Refill liquid soap. 2) Do not use this sink to wash/rinse/prepare and food items. It is for handwashing ONLY. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Uncovered whole fish inside a plastic tray inside walk in cooler was uncovered and stored on floor 2) Container of carrots stored in liquid inside the prep cooler (across from the stove) was uncovered. Packages of raw seafood was on top. 3) Handwashing sink by tempura station has a lot of water around the sink basin right by the food. Corrective Action(s): 1) Ensure to keep food items in cold holding units covered to protect from contamination. 2) Set up a barrier in between the handsink at the tempura station and the food beside it. This will prevent dirty water from potentially splashing onto your food. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation is poor in kitchen. The following areas require your attention: 1) Floors underneath the fryers have greae and debris 2) Floors underneath and in between the wooden pallets with the large blue rubbermaid containers on top have a lot of dirt 3) Floor around the hot water tank (in between the tank and the walk in freezer) is dirty and covered with black grease/debris 4) Many plastic buckets and containers were kept on the floor by the dishwasher in the corner area; this area needs a lot more organization. Corrective Action(s): Clean and organize all of the above mentioned areas. Correct by: Today Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ice machine not functional at time of inspection (ice box was empty). Ice is needed for various food items that are left out at room tempmerature at the sushi bar area (sauces, tofu for miso soup, etc). Corrective Action(s): Repair ice machine. Correct by: Today Violation Score: 3

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

Comments

Routine inspection conducted: - Other than handsink by tempura station, all other handsinsk equipped with liquid soap, paper towels, hot/cold running water - Walk in cooler at 3 deg C - All other coolers (prep cooler across stove, sushi coolers) at 4 deg C or less -Walk in freezer at -13 deg C -Chest freezer at -20 deg C -Hot holding was at 60 deg C or greater (miso soup and rice cooker) -Cooler inside room with curtain is not functioning, staff are using it to store pop only. - Surface sanitizer (bleach water) was at 100 ppm chlorine residual at both the sushi prep area and the kitchen area - No signs of pests -High temperature dishwasher achieved 72.8 deg C on rinse cycle at the plate level -Staff member has FoodSafe certification