INSPECTION REPORT Health Protection JCHW-CG9QQ4

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE July 12, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min Hee Ahn		NEXT INSPECTION DATE July 15, 2022
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 = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of cooked chicken made yesterday was at 8C. 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. Cooked chicken should be cooled to 4C in single layers prior to placing in the insert for storage. Chicken was discarded 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): A bar of soap was found at the front handwash station (by the ice machine). Corrective Action(s): Discontinue the use of bar soap in the facility. Staff are to use liquid hand soap to wash hands. Soap bar was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Bleach sanitizer spray bottle in the sushi bar and dishwashing area was too strong - test strip bleach out. 2) Scoops were stored with the handle in contact with the ingredients. Corrective Action(s): 1) Bleach sanitizer must be maintained between 100ppm to 200ppm. Concentrations in excess of 200ppm may be toxic for human health. Bleach was diluted to 200ppm at the time of inspection. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. 2) Ensure scoops are stored in a sanitary manner to prevent the handle from contaminating the ingredients. Scoops were removed at the time of inspection. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Single door upright cooler in the kitchen ranged from 4C to 6C. The fan area was obstructed by plastic bags. Corrective Action(s): Ensure the fan area is not obstructed to allow for proper air circulation in the cooler unit. Cooler must be able to maintain 4C or less on a consistent basis. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Sushi prep cooler was at 4C (top and bottom). -Sushi area upright cooler was at 4C. -Sushi area bar cooler was at 2C. -Customer area cooler was at 1C. -Sushi area bar freezer was at -13C. -Kitchen glass door cooler was at 4C. -Kitchen upright freezers were at -13C and -15C. -Kitchen chest freezer was at -18C. -Customer area chest freezer was at -20C. -Hot holding was greater than 60C. -Chicken was 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 on consecutive cycles (minium of 71C required for proper sanitizing). -Sushi cutting surfaces sanitized after each use. -Ice machine was found to be clean and sanitary. -General sanitation satisfactory at the time of inspection. Door seals in the kitchen prep cooler require additional cleaning. -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 September 08, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.