INSPECTION REPORT Health Protection JCHW-CCDTLY

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE March 10, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min Hee Ahn		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken made approximately 2 hours ago was cooling in a tray/insert and was at 31C. Corrective Action(s): Cooked foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Foods can be rapidly cooled in shallow trays. Chicken was place on a shallow tray, in single layers at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable slicers were found to have dried food debris behind the blade. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Cooked meat was placed directly on top of raw meat. Staff stated the meat would be recooked. 2) Scoops were stored inside food containers with the handle in direct contact with the food. Corrective Action(s): 1) Ensure raw meats are stored below and separately from potential ready-to-eat foods to prevent potential contamination of foods. Cooked cutlet was discarded at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 9

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

Comments

-Sushi coolers were at 3C. -Under counter cooler in sushi area was at 1C. -Sushi area upright cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright cooler was at 4C. -Customer area cooler was at 1C. -Refrigerator/freezer was at 4C/-9C. -Sushi area under counter freezer was at -12C. -Kitchen chest freezer was at -18C. -Kitchen upright freezers were both at -18C. -Chest freezer in customer area was at -18C. -Hot holding was greater than 60C. -Foods were cooked to greater than 74C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (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. -Bleach sanitizer labelled and tested at 200ppm. -Sushi cutting board sanitized within 2 hours. -Ice machine was found to be clean and sanitary. -Rice scoops changed within 2 hours. -General sanitation satisfactory at the time of inspection. Additional cleaning required along the door seals in the prep coolers. -Facility is serviced by a professional pest control operator on a monthly basis. 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 February 03, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.