INSPECTION REPORT Health Protection ALUI-BH2Q6M

PREMISES NAME Isshin Sushi		Tel: (604) 372-3833 Fax:
PREMISES ADDRESS 104 - 15335 No 10 Hwy Surrey, BC V3S 0X9		INSPECTION DATE October 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yang Weixaing		NEXT INSPECTION DATE October 18, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One of the rag buckets (in the servery area) had 0 ppm chlorine residual. Corrective Action(s): Operator re-made solution with bleach and achieved 100 ppm chlorine residual. Ensure to always have all rag buckets at 100 ppm chlorine residual. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of raw beef was stored on top of box of cucumbers. Corrective Action(s): Do not store raw meats on top of any produce. Staff moved raw meat underneath. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas have buildup of food debris: 1) Floor of walk in cooler, underneath shelving 2) Inside of undercounter cooler (not in use) where the batter is stored 3) Underneath the frying unit on the cooking line Corrective Action(s): Clean all above mentioned areas thoroughly Correct by: today Violation Score: 3

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

Comments

Routine inspection conducted: - Handsinks all have liquid soap, hot/cold running water, and paper towels - Walk in cooler at 2.1 deg C (recently repaired ) - All coolers in sushi making area at 4 deg C or less -Prep cooler across cooking line was at 6 deg C air temp, but all foods probed to be at 4 deg C or less. Ensure to keep lid closed when not in use. -Walk in freezer at -16.1 deg C -Chest freezer at -19 deg C -Hot holding was at 60 deg C or greater (miso soup and rice cooker) - No signs of pests -High temperature dishwasher achieved 73.7 deg C on rinse cycle at the plate level -Staff member has FoodSafe certification