INSPECTION REPORT Health Protection ALUI-D3ZP8N

PREMISES NAME Kisso Japanese Restaurant		Tel: (604) 412-0442 Fax:
PREMISES ADDRESS 109B - 1475 Prairie Ave Port Coquitlam, BC V3B 1T3		INSPECTION DATE April 4, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kim Cheol		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bucket with rag towels had 0 ppm chlorine residual. Corrective Action(s): Remake bleach solution to ensure there is 100 ppm chlorine residual Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available in dispenser by the handwash station in the tea/servery station area. Corrective Action(s): Replace paper towels and ensure this is consistently stocked. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some grease/food debris observed on floors underneath cooking line Corrective Action(s): Clean above mentioned area thoroughly Correct by: This week Violation Score: 3

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

Comments

Routine inspection conducted: note: empty lobster shells observed in container on shelf in front sushi bar area but chef indicates they are for decoration only. These are not to be used to hold food or touching any food items. - Other than above mentioned handwash station, all others equipped with liquid soap, paper towels, hot/cold running water -Coolers at 4 deg C or less ** as discussed with walk in cooler, either re-arrange items or install new shelving so that cold air can circulate throughout the cooler and so that all foods are consistently at 4 deg C or less -Freezers at -18 deg C or less -Hot holding at 60 deg C or greater -Foods are stored off floor -High temperature achieved 75.1 deg C after rinse cycle -Permit posted with valid decal -FOODSAFE certified staff on site