Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-AP7TK3
PREMISES NAME
Izumi Sushi
Tel: (604) 439-8880
Fax:
PREMISES ADDRESS
342 - 4820 Kingsway
Burnaby, BC V5H 4P1
INSPECTION DATE
July 12, 2017
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Zhang Jie
NEXT INSPECTION DATE
July 19, 2017
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
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22
Critical Hazards: Total Number: 2
202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
Observation (CORRECTED DURING INSPECTION): Tempura shrimp is being cooked, left and room temperature and re-heated (fried) prior to service.
Corrective Action(s): Discontinue room temperature storage of this product. Either store the product at in the cooler at <4C or in the hot holding unit at >60C.
Product was discarded at the time of the inspection.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Small container of tofu in front cooler was 9.3C
Corrective Action(s): Discarded at the time of the inspection. Ensure potentially hazardous foods are kept at 4C or colder.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris noted on floor along edges of equipment, walls and underneath equipment and prep tables.
Corrective Action(s): Remove items from the floor which can be moved and thoroughly clean the entire floor area. Continue to keep floor area clear to facilitate cleaning. Correction date: July 19/17
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Front prep cooler was at 9-10C. This is a repeat issue which was noted in the previous routine inspection.
Corrective Action(s): Repair or replace cooler and do not store any potentially hazardous foods in it until a temperature of 4C or colder can be maintained. Correction date: July 19/17

Violation Score: 3

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

-Handwashing sinks were supplied with liquid soap and paper towel
-Back line cooler was 1C
-2 door cooler was 3C
-2 door freezer was -18C
-Chest freezer was -16C *Door requires repair as seal is coming off.
-Sushi display cooler was 2C
-Hot holding of rice in rice cooker was 68C
-Hot holding of rice in front hot holding unit was 64C
-Bleach present for sanitizing dishes and food contact surfaces. 100ppm chlorine present in 3 compartment sink and in bucket with wiping cloths.
- No signs of pest activity at the time of the inspection.