INSPECTION REPORT Health Protection JCHW-CKQPEG

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE October 31, 2022	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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mandolin slicer was found to have food debris under the blade. Corrective Action(s): Ensure slicer is disassembled at the end of each night and washed and sanitized. Slicer was properly washed and sanitized at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen handwash station was obstructed at the time of inspection. Corrective Action(s): Ensure handwash station is easily accessible to allow staff to properly wash their hands. Items in the handwash basin were removed 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): Staff member was observed washing gloves with water, followed by handling food. Corrective Action(s): Staff must change gloves when they become contamination to prevent potential cross contamination. Food item was discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Onions were stored outside the restaurant. 2) Raw meats were stored above ready-to-eat foods. 3) Scoops were stored with handle in contact with dry ingredients. Corrective Action(s): 1) Foods must be stored inside the facility to prevent potential contamination of foods. 2) Ensure raw foods are stored below and/or separately from ready-to-eat foods to prevent potential contamination of foods. 3) Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen meat was thawing at room temperature at the time of inspection. Corrective Action(s): Raw meat must be thawed under cold running water or in a refrigerator at 4C or less to prevent the growth of pathogens and or the formation of toxins. Meat was still frozen and placed in the kitchen cooler at the time of inspection. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Kitchen light fixture was missing the shatter resistant cover. Corrective Action(s): Ensure all light fixtures are equipped with shatter resistant covers to prevent potential broken glass contamination of foods. 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 area under counter cooler was at 4C. -Sushi area upright cooler was at 4C. -Sushi area bar cooler was at 4C. -Kitchen prep cooler was at 4C (top and bottom). -Kitchen both upright coolers were at 4C. -Front area cooler was at 0C. -Sushi area bar freezer was at -18C. -Kitchen freezer units were at -18C to -20C. -Front area chest freezer was at -20C. -Hot holding was greater than 60C. -Foods were fried to greater than 74C. -Sushi rice had a pH of 4.0. -Cooked chicken cutlets and beef rapidly cooler and ranged from 4C to 5C. Cooked foods can be rapidly cooled in the freezer units prior to stored in the cooler. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles. Ensure the green ready light is on prior to using the dishwasher. -Bleach sanitizer pail and spray bottle ranged from 100ppm to 200ppm. -Sushi cutting board sanitized after each order or within 2 hours. -Water used to store scoops changed every hour. -Ice machine was clean and sanitary. Scoop stored in a sanitary manner. -General sanitation good at the time of inspection. -Minor ant activity and fruit fly activity observed in the facility. Ensure surfaces are sanitized on a regular basis. -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 the COVID-19 Pandemic