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Isshin Sushi

104 - 15335 56th Ave, Surrey · Restaurant

10 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): One spray bottle of bleach solution for sanitizing food-contact surfaces was too strong (above 200 ppm) and bleached out the chlorine test strip.
      • Corrective Action(s): Operator diluted the solution to 200 ppm at time of inspection. Ensure to follow proper mixing instructions such that your bleach sanitizing solution is maintained at 100ppm to 200ppm (mix only 1/2 tsp of bleach per litre of water). Bleach solution that is too strong has potential to chemically contaminate food.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning in hard-to-reach areas (in corners, under shelves and equipment) required.
      • Corrective Action(s): Ensure large equipment is regularly pulled out such that deep cleaning in all hard-to-reach areas can be properly cleaned at least once a week.
      • Correct by: 1 week.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: One undercounter cooler at the sushi bar was missing a separate thermometer inside the unit.
      • Corrective Action(s): Ensure each refrigeration unit is equipped with its own separate thermometer.
      • Correct by: 1 day.
      • Violation Score: 1
  4. Routine Inspection

    1 infraction

    • 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
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Mouse droppings noted in some storage corners.
      • Corrective Action(s): Remove droppings and disinfected affected areas with 1000 ppm bleach solution. Check daily for any new droppings, cleaning as needed. Reduce clutter and store all items 6 inches above the floor. Food related items stored in pest-proof containers. Operator has been sealing holes.
      • Correct by: Today and ongoing.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required under/behind cook line. Grease and food debris accumulation noted.
      • Corrective Action(s): Ensure deep-cleaning in all hard-to-reach areas is done at least once a week. This includes areas behind/underneath your cook line.
      • Correct by: 1 week
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

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

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked prawn/vegetable tempura and cooked chicken were being held out at room temperature for lunch service. Tempura measured at around 30C and chicken measured at around 50C. Operator stated all precooked tempura and chicken are kept out at room temperature for the entire duration of lunch service, and are normally served/sold by the end of lunch service.
      • Corrective Action(s): Do not hold potentially hazardous food items at room temperature. If cooking for lunch or dinner service in advance, hot-holding units must be available onsite to hold cooked food at 60C or hotter. All precooked tempura was moved to a cooler at time of inspection. For chicken, move to a cooler once it has cooled further (within the next hour).
      • Violation Score: 15
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning required under/behind cooking equipment, such as deep fryers.
      • Corrective Action(s): Ensure deep cleaning is completed at least once a week.
      • Correct by: 3 days
      • Violation Score: 3
  10. Routine Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hot-held miso soup and tempura sauce were measured to have internal temperatures of 45C and 24C, respectively.
      • Corrective Action(s): Hot-held food must be held at 60C or hotter. Reheat both food items to 74C for at least 15 seconds, then place in hot-holding unit to be held at or above 60C.
      • For proper hot-holding of food, ensure to (re)heat all food to at least 74C BEFORE placing food in already preheated hot-holding unit.
      • Violation Score: 15