INSPECTION REPORT Health Protection AFOK-B5SPCA

PREMISES NAME Izumo Sushi Japanese Restaurant		Tel: (604) 589-3405 Fax:
PREMISES ADDRESS 13631 100th Ave Surrey, BC V3T 1H9		INSPECTION DATE October 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Dong Hoon Bae		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping rags were stored directly on front sushi prep-table and on the prep-line surface in the back kitchen. As mentioned on the last inspection, to prevent cross contamination, all wiping rags need to be stored in the sanitizing solution when not they are not use. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Small amount of old mouse droppings found behind the chest freezer and underneath the shelving units located in the back of the kitchen. Remove all droppings and have the area disinfected with a bleach solution. Rodent traps also needs to be setup to catch and monitor the pest problem. Pest control company is to be contract if a rodent problem is found. Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back exit door needs to remain close to prevent the entry of pest. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: Chlorine dishwasher achieved a final rinse concentration of 100ppm. All cooler units at 4C or below and equipped with thermometers. Freezer units at -18C. Hand washing station satisfactory. Chlorine sanitizer placed in food preparation area and concentration is at 100ppm. Operator has renewed his FOODSAFE Level 1 certification. Ensure to keep a copy of the certificate on-site.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-B5SPCA
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment