Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-AWGVNV
PREMISES NAME
Ichibanka Express		Tel: (604) 599-7068
Fax:
PREMISES ADDRESS
5 - 8910 University High St
Burnaby, BC V5A 4Y6		INSPECTION DATE
March 2, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
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 = 14
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 2 issues;
=operator turns off grab and go cooler due to temperature being too cold. Cooler turned off for approximately 2.5 hours at the time of inspection; products measured approximately 14 degrees C
=containers of food double stacked at the top of the prep cooler, products measured approximately 7 degrees C
Corrective Action(s): =All potentially hazardous foods in the grab and go cooler discarded (~14 rolls and 3 seaweed salad). do not turn off the cooler. If the unit is too cold have it professionally serviced to change holding temperature.
=do not double stack containers in the top of the prep cooler
Violation Score: 5

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: 2 issues:
REPEAT OBSERVATION: walk-in cooler floor and shelving requires cleaning and repainting

Some cleaning required at dry rice storage area
Corrective Action(s): Clean and repaint walk-in cooler floor and shelves.
Clean dry rice storage area
due: 2 weeks
Violation Score: 9

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

=BOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3C), prep cooler (2C), undercounter cooler (2C), drink/dessert cooler (4C), and grab and go cooler (-3C after turning on) measured < 4 degrees C
=Walk-in freezer measured -18 degrees C
=rice hot holding (76C) and curry hot holding (75C) measured > 60 degrees C
=3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method
=Bleach sanitizer solution at 100 ppm chlorine available in spray bottles
=Dedicated prep sink available for food preparation
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods.
=No evidence of pest activity noted at the time of inspection
=Sushi machine is used approximately 4 hours per day, fully disassembled, washed, then sanitized.
=Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.
=Permit posted in a conspicuous location

Sushi rice used up for the afternoon; pH not checked for this inspection