Fraser Health Authority



INSPECTION REPORT
Health Protection
SMAW-BHM35U
PREMISES NAME
Red Shiso Japanese Restaurant		Tel: (604) 588-1344
Fax:
PREMISES ADDRESS
601 - 10833 160th St
Surrey, BC V4N 1P3		INSPECTION DATE
November 4, 2019		TIME SPENT
2.5 hours
OPERATOR (Person in Charge)
Kwang-Ho Han		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections, Issue Correction Order
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 75
Critical Hazards: Total Number: 5
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) About 2 lb of tempura prawms were being stored at room temperature. 18.3 degrees Celsius internal temperature. Discarded.
2) About 4 lb of tempura yams were stored at room temperature. 18.6 degrees Celsius internal temperature. Discarded.
Corrective Action(s):
Violation Score: 15

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Glass front fridge is 9-10 degrees Celsius. All potentially hazardous foods moved to working fridge.
2) A large bowl of raw prawns was sitting on the counter; 12.8 degrees Celsius. Discarded about 5 lb of raw prawns.
Corrective Action(s):
Violation Score: 15

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) A pot of miso soup was being stored on the floor under a shelf beside the grill. 18.2 degrees Celsius. Discarded.
2) A large bowl of soup was being stored at room temperature. 26.8 degrees Celsius. Discarded.
Corrective Action(s):
Violation Score: 15

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): No bleach water was prepared in the kitchen at the time of inspection. Several cleaning cloths were noted on cutting boards and other food prep surfaces. Bleach water was prepared at the sushi bar but was not being used. All cleaning cloths had no trace of bleach on them and several were stored on the cutting boards. Keep all cleaning cloths saturated with bleach at all times. Correction order issued.
Corrective Action(s):
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1) Kitchen hand washing sink was blocked by a large garbage can and had a measuring cup and other dishes stored in it. Do not store anything in or in front of any hand washing sink. Also the paper towel roll was stained with grease and an old water stain. Do not use contaminated paper towels for drying hands. \
2) Sushi bar hand sink had no soap dispenser; soap was stored in a squeeze bottle under the counter and behind other equipment. Keep the soap beside the sink and wash hands properly and frequently.
Corrective Action(s):
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Dishwasher reached 71 degrees Celsius at plate level according to thermolabel.
Premise is clean.
No sign of pests.