INSPECTION REPORT Health Protection JCHW-CNWTWK

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE February 10, 2023	TIME SPENT 0.75 hours
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw salmon was stored above ready-to-eat foods. Corrective Action(s): Ensure raw foods are properly stored below or separately from potential ready-to-eat foods to prevent potential contamination of foods. Raw salmon was relocated at the time of inspection. Violation Score: 3

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

Comments

-Sushi display cooler was at 4C. -Under counter cooler in the sushi bar was at 1C. -Upright cooler in the sushi bar area was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen upright coolers (2) were at 4C. -Customer area Samsung cooler was at 4C. -Kitchen upright freezers (2) were at -18C. -Kitchen chest freezer was at -14C. -Sushi area under counter freezer was at -13C. -Customer area chest freezer was at -20C. -Hot holding was greater than 60C. Ensure pot of miso soup is maintained at or above 60C if it is used throughout the day. -Cooked chicken and beef properly cooler and was at 4C at the time of inspection. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottles and pails were labelled and tested at 100ppm to 200ppm. -Mandolin slicers properly disassembled for cleaning and sanitizing after each use. Slicer blades were found to be clean and well maintained. -Ice machine was found to be clean and sanitary. -Scoops stored in a sanitary manner at the time of inspection. -General sanitation good at the time of inspection. -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 COVID-19.