INSPECTION REPORT Health Protection YTAN-D4EQ6Q

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 56th Ave Surrey, BC V3S 0X9		INSPECTION DATE April 17, 2024	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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution for sanitizing food contact surfaces was too strong and bleached out the test strip. Corrective Action(s): Operator diluted solution in pails at time of inspection. Ensure to mix only 1/2 tsp bleach per litre of water for proper concentrations. Violation Score: 3

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

Comments

- Hand washing sinks were properly supplied with hot/cold running water, liquid soap, and paper towels. - High-temperature dishwasher reached 74C at the dish surface during final rinse cycle. Good - minimum of 71C at the dish surface is required. - Bleach sanitizer solution was too strong (see violation code 209 above). - Hot-held miso soup, rice, and tempura sauce measured at 60C or hotter. - Pre-cooked tempura and teriyaki chicken measured at above 60C during lunch rush. OK. Small portions were stored at room temperature for lunch rush. Ensure all portions are sold/used up within 2 hours. Any leftovers exceeding 2 hours at room temperature must be discarded. - Sushi rice held at below 60C is acidified - good. - Coolers at 4C or colder. - Freezer temperatures satisfactory. - Good food storage practices noted. All food stored properly covered with good separation between raw and ready-to-eat food items. - Equipment and utensils maintained in sanitary conditions. - General sanitation satisfactory at time of inspection. - No signs of pest activity noted at time of inspection.