INSPECTION REPORT Health Protection ALUI-B68UDX

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE November 5, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yang Weixaing		NEXT INSPECTION DATE November 07, 2018
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler was at 10 deg C. Cooler is mostly used for whole fruits and vegetables. Somefoods inside probed to be at >4 deg C: 1) Chopped carrots : 9 deg C 2) Minced garlic: 8.9 deg C 3) Chopped onions: 8.2 deg C Several containers of raw meat were probed to be at 7-8 deg C. Corrective Action(s): 1) Move all raw meats to a working cooler 2) All cut vegetables discarded. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Large container of cooked rice at 20 deg C. 2) Cooked chicken fillets left to cool at room temperature were at 34 deg C. Operator indicated they were cooked within the past hour. Corrective Action(s): Staff discarded the container of rice. Cooked chicken fillets were moved to the prep cooler. As discussed, all cooked foods must cool from 60 deg C to 20 deg C within 2 hours, and 20 deg C to 4 deg C within 4 hours. Use shallow pans to cool them and place them in the cooler quickly. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer bucket in kitchen had 0 ppm chlorine residual (no bleach inside). Corrective Action(s): Staff prepared proper solution after this was pointed out. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1) Liquid soap was not available at the handsink inside the kitchen at time of inspection. 2) Paper towel dispenser not in use at handsink in sushi bar area. Staff just have a roll of paper towels that they are grabbing. Corrective Action(s): 1) Get liquid soap for your handsinks immediately. 2) Install paper towel dispenser that fits your paper towel rolls or repair the existing one to dispense your paper towels. 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: Walk in cooler was at 10 deg C ambient air temperature. Corrective Action(s): Correction order issued. Repair cooler such that it maintains internal temperature of 4 deg C or less at all times. Do not store any potentially hazardous foods inside in the meantime. Correct by: Immediately Violation Score: 15

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

Comments

Routine inspection conducted: - Other than walk in cooler, all other coolers at 4 deg C or less -Freezers at -18 deg C or less -Cooler inside room with curtain is not functioning, staff are using it to store pop only. - No signs of pests -High temperature dishwasher achieved 74.9 deg C on rinse cycle -Staff member has FoodSafe certification -Sanitation satisfactory, ensure to continually organize your kitchen and remove items not needed. Consistently clean underneath the cooking line as well.