INSPECTION REPORT Health Protection JCHW-CVTTEV

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE September 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Min Hee Ahn		NEXT INSPECTION DATE 1 Month
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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two inserts of chicken made this morning were at 31C and 37C. This is a continuing violation. Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C ton 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. Foods can be cooled in shallow trays in single layers or in the chest freezer. Chicken was placed in the chest freezer at the time of inspection. Chicken was cooked less than 6 hours ago. Continued non compliance with proper cooling of cooked potentially hazardous foods may result in the further issuance of violation tickets and/or compliance meetings. Violation Score: 25

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple foods were double stacked directly on top of cooked chicken and a flat of raw eggs were stored directly on top of a container of cooked chicken. Corrective Action(s): Foods which are double stacked must be physically separated by food grade covers (plastic wrap, lids, etc) and raw foods must be stored below and/or separately from potential ready-to-eat foods. Coolers were re-organized at the time of inspection. Violation Score: 9

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 3C. -Sushi bar freezer was at -15C. -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 -11C and -17C. -Kitchen chest freezer was at -20C. -Customer area chest freezer was at -15C. -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 on consecutive cycles (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. -Bleach sanitizer pails and spray bottle were at 200ppm. Containers properly labelled. -Sushi work surfaces sanitized at least every 2 hours. -Manual slicers were found to be clean and sanitary. -Ice machine was found to be clean and sanitary. -Scoops were stored in a sanitary manner. -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.