INSPECTION REPORT Health Protection JCHW-BS8RH4

PREMISES NAME Ike Sushi		Tel: (604) 372-0453 Fax:
PREMISES ADDRESS 111 - 19188 72nd Ave Surrey, BC V4N 1M9		INSPECTION DATE August 6, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Joe Ho Lee / Eunjeong Park		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tray of tempura (3 layers) was at 18C and gyoza (covered and 3 layers) was at 24C to 29C. Corrective Action(s): Potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less. In order to rapidly cool foods, items should be cooled in single layers. Food items were transferred to trays in single layers at the time of inspection for rapid cooling. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A bag of tempura mix was stored on the floor in the dry storage area. 2) Scoops were stored inside ingredient containers with the handle in the ingredients. Corrective Action(s): 1) Ensure foods are stored off the floor and protected from potential contamination and to facilitate cleaning. Tempura mix was relocated off the floor at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoops were removed from the ingredients at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach spray bottle was unlabelled. Corrective Action(s): Ensure all containers are properly labelled to identify the contents and to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Under counter cooler (sushi bar) was at 4C. -Bar cooler (sauces) was at 3C. -Prep cooler was at 4C (top and bottom). -Upright cooler in service area was at 4C. -Bar cooler in front area was at 2C. -Under counter freezer was at -15C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle was at 200ppm. -Sushi cutting board is sanitized after each order. -Equipment was found to be clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and equipped with hot and cold running water, liquid hand soap, and hand dryer. -FOODSAFE Level 1 valid until November 24, 2023 -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. -Facility is offering take-out only at this time. -COVID-19 safety plan must be completed and posted at the facility. COVID-19 safety plan must be made available to staff, people who come on-site to perform work, or the public.