INSPECTION REPORT Health Protection YTAN-CKKRUC

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 56th Ave Surrey, BC V3S 0X9		INSPECTION DATE October 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Han, Ah Reum		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked prawn/vegetable tempura and cooked chicken were being held out at room temperature for lunch service. Tempura measured at around 30C and chicken measured at around 50C. Operator stated all precooked tempura and chicken are kept out at room temperature for the entire duration of lunch service, and are normally served/sold by the end of lunch service. Corrective Action(s): Do not hold potentially hazardous food items at room temperature. If cooking for lunch or dinner service in advance, hot-holding units must be available onsite to hold cooked food at 60C or hotter. All precooked tempura was moved to a cooler at time of inspection. For chicken, move to a cooler once it has cooled further (within the next hour). Violation Score: 15

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

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

Comments

- Routine inspection conducted. - All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizer solution available at 100 - 200 ppm for sanitizing food-contact surfaces. - High-temperature dishwasher reached 72C at the dish surface during rinse cycle. Good - minimum of 71C is required. - All coolers were measured at 4C or colder - All freezer temperatures were satisfactory - Hot-held rice, miso soup, and tempura sauce measured at 60C or hotter **Purchase additional hot-holding units/food warmers for cooked chicken and tempura. See violation 206 above. - Sushi rice held at below 60C is acidified - good. - Good food storage practices noted. All food stored properly covered with good separation between raw and ready-to-eat food items. - Equipment maintained in sanitary conditions (knives, cutting boards, ice machine, ventilation canopy, food preparation sink, etc.). - General sanitation satisfactory at time of inspection - No signs of pest activity noted at time of inspection