INSPECTION REPORT Health Protection NTSD-D4DS3X

PREMISES NAME Ike Sushi		Tel: (604) 372-0453 Fax:
PREMISES ADDRESS 111 - 19188 72nd Ave Surrey, BC V4N 1M9		INSPECTION DATE April 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) An, Chang Ryeol		NEXT INSPECTION DATE 5 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small plastic container of cooked rice stored at room temperature front of the sink and dishwasher on a dry goods storage bin. The operator stated that rice stored at room temperature from a last night. Corrective Action(s): Immediately. Discard rice. The operator discarded rice at the time of inspection. All potentially hazardous food must be stored safely. In a cooler = < 4 deg C or properly reheated and kept hot at = > 60 deg C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted on the floor around and under equipment/counters/shelves in the kitchen; on the floor in the dry storage small room; back of a lid prep. cooler. Corrective Action(s): Clean all food debris from hard to reach areas. Violation Score: 3

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

Comments

- General sanitation is satisfactory (please see violation sections). - Handsinks (in kitchen, front staff service area and washroom) are supplied with hot and cold running water, liquid hand soap and single use paper towels. - All coolers (sushi bar cooler, undercounter cooler (sushi), prep cooler, glass door cooler in front area, small domestic cooler - are all maintained at less than 4 deg C. - Refrigerator: cooler at 3.6 deg C/freezer at -18 deg C. - Freezers at -18C - Hot holing units (for soup & rice) are greater than 60 deg C. - Sushi rice - satisfactory. - High temperature dishwasher at 71 deg C (dish level). - Food storage organized; food is covered and off the floor. - No evidence of pest activity is noted at the time of inspection.