INSPECTION REPORT Health Protection JCHW-C8DSDW

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE November 2, 2021	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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large amounts of cooked chicken were cooling in a pan, stacked on top of one another. Chicken was cooked approximately 30 minutes ago and was approximately 37C. Corrective Action(s): Hot potentially hazardous 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. To cool cooked foods rapidly, cook foods in a shallow pan. Chicken was placed on to cooking sheets in single layers at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs were stored above ready-to-eat foods. Corrective Action(s): Ensure shelled raw eggs are stored below ready-to-eat foods to prevent potential contamination of foods. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Upright cooler in the sushi area was at 4C. -Under counter sushi cooler was at 2C. -Kitchen prep cooler was at 4C (top and bottom). -Upright cooler in kitchen was at 4C. -Kitchen chest freezers were at -17C and -18C. -Front area cooler was at 2C. -Front area freezer was at -18C. -Refrigerator/freezer was at 4C/-11C. -Hot holding was greater than 60C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 72C 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. -Sanitizer spray bottles labelled and tested at 200ppm. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner. -Manual slicers were generally found to be clean and sanitary. -General sanitation satisfactory at the time of inspection. Equipment well maintained. -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. *Ensure mayonnaise which is labelled "Keep Refrigerated After Opening" is stored in a refrigerator at 4C or less. *Health Permit hand delivered. Ensure permit is posted in a visible location. Contact the Health Department if any information on the permit changes. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.