INSPECTION REPORT Health Protection JCHW-CWPPV4

PREMISES NAME Red Shiso Sushi Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE October 17, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Min Hee Ahn		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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 September 19, 2023. -Staff have been trained in proper cooling of cooked potentially hazardous foods. Cooked chicken is cooked to 74C and cooled at room temperature for approximately 2 hours. The cooked chicken is then placed in the upright cooler in 3 to 4 metal inserts (chicken is placed in 2 layers). Once the chicken has cooled to 4C, the chicken is then placed in one large insert. Chicken made the previous night was at 4C. Operator has a thermometer to verify proper cooling temperatures. Continue to monitor staff to verify they are following proper cooling procedures. Repeated improper cooling will result in further progressive enforcement. -Foods were properly stored at the time of inspection. Did not observe foods double stacked directly on top of one another or raw foods stored above ready-to-eat foods. -Kitchen staff are recommended to complete a FOODSAFE Level 1 or equivalent training course. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.