INSPECTION REPORT Health Protection JCHW-CSDQER

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE June 1, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min Hee Ahn		NEXT INSPECTION DATE June 08, 2023
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: High (≥30) Total Score = 67

Critical Hazards: Total Number: 5

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large container of cooked chicken (3 layers stacked on top of one another) was cooling in single tray. Chicken was made approximately 1 hour ago and was at 51C. One insert of chicken cooked yesterday morning was at 7C in the upright cooler. Two containers of cooked beef made the previous night was at 8C in the upright cooler. This is a repeat violation. Corrective Action(s): Cooked 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. Cooked foods can be rapidly cooled in single layers or in a freezer. Chicken made 1 hour ago was placed on shallow trays to rapidly cool. Insert of chicken and two containers of beef were discarded at the time of inspection. Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mayonnaise labelled "Refrigerate After Opening" was stored at room temperature. Half the mayonnaise was used and was at 21C. Operator stated the mayonnaise was opened yesterday. This is a repeat violation. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and/or the formation of toxins. Mayonnaise was discarded at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Three of four mandolin slicers were found to have food debris under the blades. This is a repeat violation. 2) Sanitizer spray bottle in the kitchen did not have any sanitizer in the nozzle. Staff stated they do not use the sanitizing for sanitizing food contact surfaces. Corrective Action(s): 1) Ensure all equipment is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Slicers were washed and sanitized at the time of inspection. 2) Staff must use food grade sanitizers throughout the day to sanitize food contact surfaces to prevent potential cross contamination. Bleach sanitizer at 100ppm was prepared for staff at the time of inspection. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front service area handwash station was used for washing a strainer of shredded vegetables. Corrective Action(s): Handwash stations must only be used for handwashing purposes to prevent potential cross contamination. Strainer of food was moved at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen staff do not change gloves when gloves become potentially contaminated. Handles in the kitchen were all greasy from staff handling equipment and food prep without changing gloves. This is a repeat violation. Corrective Action(s): Review with staff proper hand hygiene practices to prevent potential contamination of foods. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Miso soup was stored on the floor by the cook line, under a prep area. This is a repeat violation. 2) Scoops were stored inside food containers. 3) Sushi area bleach was too strong - test strip bleached out. Corrective Action(s): 1) Discontinue the practice of storing foods on the floor to prevent potential contamination of foods. Soup was moved to the top of the freezer at the time of inspection. 2) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scops were moved at the time of inspection. 3) Bleach in excess of 200ppm is not food grade and may result in contamination in food and food contact surfaces. The prepare bleach at 100ppm to 200ppm, add 1/2 teaspoon bleach per litre of water. Bleach was diluted to 200ppm at the time of inspection. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Kitchen spray sanitizer was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Sushi coolers were at 4C. -Sushi under counter cooler was at 4C. -Sushi bar cooler was at 4C. -Sushi bar freezer was at -13C. -Sushi area upright cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Both kitchen upright coolers were at 4C. -Customer area cooler was at 4C. -Kitchen upright freezers were at -17C and -18C. -Kitchen chest freezer was at -20C. -Customer area chest freezer was at -24C. -Hot holding was greater than 60C. -Chicken was grilled to greater than 74C. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Ice machine was found to be clean and sanitary. -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 June 10, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.