INSPECTION REPORT Health Protection JELR-BRDSSV

PREMISES NAME Sushi Iwa		Tel: (604) 560-1889 Fax:
PREMISES ADDRESS 14959 Marine Dr White Rock, BC V4B 1C3		INSPECTION DATE July 10, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jihyun Ryu		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Covid-19 Safety Plan: - Maximum seating of 6 per table - good. Disinfection of tables with chlorine. Follow precautions for safe use of chemicals. - Tables must be 2 m (6.5 feet) apart. Remove some seating to comply with this requirement. Refer to the information previously email to you as well as WorkSafeBC website information. **** Email to me your Covid-19 Safety Plan. This is to be posted or on your website. Kitchen: - Coolers are at 4 C or colder. Some salmon in upper inserts was above 4 C but is to be used within 2 hours. - ****Keep cut radishes on ice in sushi prep area to keep them cold or use within 2 hours. - Frozen fish - Supplier invoice indicates that fish is frozen as required. Freezer for fish storage is also below - 35 C. - Small freezer is at <-18 C but is only used for short term storage (1 - 2 days) of frozen items. - ***Food preparation sink: Wash vegetables in designated food preparation sink and designate hand washing sink ONLY for hand washing. - Staff hand washing sinks in the kitchen and in the bar area are equipped with liquid soap and paper towels in dispensers. - Chlorine sanitizer is used - about 200ppm chlorine detected. - Dishwasher has a final hot water sanitizing rinse (71 C or hotter was measured inside of the machine and indicates that the water is sufficient to sanitize dishes and utensils. - Check and record your dishwasher final rinse gauge daily (should reach 82 C or 180 F) and check and record fridge (cooler) temperatures daily. - Mechanical exhaust filters appear to be clean. From previous inspection, dishwasher is NSF certified or equivalent. Wooden surfaces by hand sink have been sealed. Keep this area clean. Left report with operator on site.