INSPECTION REPORT Health Protection JCHW-D22SCR

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE February 1, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Min Hee Ahn		NEXT INSPECTION DATE 4 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in the kitchen was too strong - test strip bleached out. Corrective Action(s): Bleach sanitizer must be maintained at 100ppm to 200ppm. Concentrations in excess of 200ppm are not considered food grade and may be toxic for human health. Bleach was prepared at 200ppm at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of Mr Clean was labelled sanitizer. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Mr Clean was properly labelled at the time of inspection. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation (CORRECTED DURING INSPECTION): Seven used single use take out containers were found on a dishwashing drying rack. Staff stated the containers were washed for staff to take home to use. Corrective Action(s): All take out containers in the facility are assumed to be used for customer use. Single use items are intended to be discarded after each use - items cannot be clean and sanitized properly. Containers were discarded at the time of inspection. Violation Score: 3

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

Comments

-Sushi line coolers were at 4C. -Sushi under counter cooler was at 4C. -Sushi bar cooler was at 4C. -Sushi bar freezer was at -12C. -Sushi area upright cooler was at 4C. -Kitchen prep cooler was at 3C (top) and 4C (bottom). -Both kitchen upright coolers were at 4C. -Customer area cooler was at 3C. -Kitchen upright freezers were at -13C and -15C. -Kitchen chest freezer was at -13C. -Customer area chest freezer was at -12C. -Hot holding was greater than 60C. -Food items were cooked to greater than 74C. -Cooked chicken and cooked beef made the previous day were at 4C. Chicken is cooled in shallow containers to allow for rapid cooling. Cooling methods have improved greatly since the previous inspections. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi work surfaces sanitized at least every 2 hours. -Manual slicers were found to be clean and sanitary. Slicers are properly disassembled for cleaning and sanitizing after each use. -Ice machine was found to be clean and sanitary. -General food storage practices good at the time of inspection. Raw meats stored below ready-to-eat foods. -Scoops were stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until January 23, 2029. -Please contact the inspector if you have any questions or concerns. -Signature not required.