INSPECTION REPORT Health Protection AHEN-AUNVFK

PREMISES NAME Red Shiso Japanese Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE January 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE January 04, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine contained black buildup of debris/mildew on the far left corner and a bit of debris on the right corner. Operator mentioned that they generally clean the ice machine once per month near the end of the month. Corrective Action(s): Drain the ice immediately and then wash and sanitize the ice machine thoroughly today as per the manufacturer's directions to maintain it in a sanitary condition. A follow up inspection will be conducted tomorrow. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Newspaper was lining a container with raw produce inside it. Corrective Action(s): Operator removed the newspaper upon verbal direction by the district EHO. Do not use newspaper as a food contact surface as it is not washable, impervious to moisture, nor food grade. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light cover is missing over the dishwasher area. Corrective Action(s): Replace the missing light cover; Correct within 1 month. Violation Score: 1

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

Comments

Kitchen: -Handsink was adequately supplied and was accessible for handwashing. -Prep cooler and upright cooler were at or below 4 degrees C. -Chest freezer and upright freezer temperatures were satisfactory. -Hot-held rice was at or above 60 degrees C. -A probe thermometer was available near the hot-holding unit. -Daily temperature records were being maintained for the refrigeration units. -Dishwasher final rinse temperature was 76.9 degrees C (71 degrees C or hotter) at the plate. -100 ppm chlorine sanitizer was available. -No signs of recent pest activity were observed. Note: Ensure ice water / empty clean containers are used for storing the rice spatulas rather than stagnant water. Ensure the spatulas and container is washed, rinsed, sanitized, and air dried at least every 4 hours throughout the day. Sushi Bar: -Handsink was adequately supplied. -Under-the-counter sushi cooler and top sushi cooler were at or below 4 degrees C. -Freezer temperature was satisfactory. -Hot-held Miso soup was at or above 60 degrees C. -Sushi rice pH was below 4.2. Sushi rice is made four times per day according to staff (at least every 4 hours). -100 ppm chlorine sanitizer was available. Front Servery area: -Handsink was adequately supplied. -100 ppm chlorine sanitizer was available. -Refer to Code 301 regarding the ice machine. Washrooms: -Handsinks were adequately supplied.