INSPECTION REPORT Health Protection ALUI-CC4TFS

PREMISES NAME Kisso Japanese Restaurant		Tel: (604) 412-0442 Fax:
PREMISES ADDRESS 109B - 1475 Prairie Ave Port Coquitlam, BC V3B 1T3		INSPECTION DATE March 1, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kim Cheol		NEXT INSPECTION DATE March 03, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bucket of bean sprouts in water at room temperature at 17 deg C Corrective Action(s): As discussed, do not leave beansprouts in water out at room temperature all day. Only bring enough out for a meal period and discard the rest. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tray of chicken filets were left out at room temperature and at 24 deg C. Operator indicated they were cooked once about an hour ago but would be cooked a second time once they are ordered. However, as discussed, this is an issue if there are multiple chickens left out at room temperature that do not get ordered. Corrective Action(s): Keep only enough chicken filets out for the meal/lunch period and put the rest into the cooler. Any chicken left out longer than 2 hours will be discarded. Staff moved chicken into cooler Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No surface sanitizer (bleach water) available in kitchen area. Corrective Action(s): Staff made surface sanitizer during inspection. As discussed, this must always be available at all times (not just in the sushi bar, but in the kitchen as well). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station in kitchen was being used to hold dirty pots/pans. Corrective Action(s): As discussed, this handwash station must be dedicated to handwashing only and not used for any other purposes as it is your only handwash station in the kitchen area. Staff removed pots/pans during inspection Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Kitchen staff member was mixing imitation crab in bowl right next to dishwasher door where dishes were being washed. Corrective Action(s): Do not prep any foods in the dishwasher area as dirty water and soap can get into the food. Use your prep table to prep all food. If you do not have enough prep space, discuss with your district EHO on other options to prepare food safely and protect from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Fumehood above grills are dirty with blackened grease vapors. There is also dirt/grease underneath the cooking line area. Kitchen area is very crammed with items and space is very tight. Corrective Action(s): Clean above areas and ensure any items not needed for kitchen use are removed from premises. Correct by: Today Violation Score: 9

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

Comments

Routine inspection conducted: Note: Kitchen space is very crammed and tight. Coolers and freezers are also over filled. If this becomes a continual issue, your menu will need to be reduced. 2 handwash stations : one in coffee/tea servery area and one in kitchen (which was being used as a multi purpose sink at time of inspection). Both sinks have hot/cold running water, liquid soap, paper towels All coolers at 4 deg C Freezers at -18 deg C or less Miso soup at 64 deg C FOODSAFE certified staff on site Permit posted in conspicuous location -Dishwasher achieved 73 deg C on rinse cycle Follow up inspection to be conducted.