INSPECTION REPORT Health Protection JCHW-CSLL8E

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE June 8, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Min Hee Ahn		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Mandolin slicer was found to have dried food debris under the blade area. This is a continuing violation. 2) Kitchen bleach sanitizer spray bottle in the kitchen did not have any bleach in the nozzle and 100ppm in the bottle, indicating the staff do not use the sanitizer spray bottle Corrective Action(s): 1) Equipment must be properly cleaned and sanitized after each use to prevent potential cross contamination. Slicer was washed and sanitized at the time of inspection. 2) Food contact surfaces must be properly sanitized throughout the day to prevent potential cross contamination. Review with all staff proper sanitizing procedures. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Follow-up inspection to June 01, 2023. -Cooked chicken and beef made the previous night were below 4C. Operator stated staff cool the cooked foods at room temperature to approximately 20C and transfer to the freezer to rapidly cool to 4C. -Did not find foods labelled "Keep Refrigerated" stored at room temperature at the time of inspection. -Handwash stations were accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Miso soup was stored on a counter top at the time of inspection. -Sushi area bleach was at 100ppm. -Scoops were stored in a sanitary manner at the time of inspection. -Sanitizers were properly labelled at the time of inspection. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.