INSPECTION REPORT Health Protection TCHI-CH5QSK

PREMISES NAME Kisso Japanese Restaurant		Tel: (604) 412-0442 Fax:
PREMISES ADDRESS 109B - 1475 Prairie Ave Port Coquitlam, BC V3B 1T3		INSPECTION DATE August 9, 2022	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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Trays of sunomono are stored in the wine cooler, air temperature measured at 10 degree C. Staff stated that the sunomono was made in the morning at 11 AM. Corrective Action(s): Immediately moved the food into the cooler that can provide temperature at 4 degree C or below. Do NOT use the wine cooler to store any cold potentially hazardous food. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Tray of fried tempera is stored inside walkin cooler uncovered. Corrective Action(s): All food stored in the walkin cooler must be covered with food grade material to ensure food is protected from contamination. Date to be corrected: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Card board and news paper are used under the dishwares and food to absorb grease and water. Corrective Action(s): Card board and news paper are not the suitable materal to be used. They are not cleanable. Please remove all the card board and papers to ensure proper cleaning and sanitation can be completed. Date to be corrected: Today Violation Score: 3

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

Comments

General: - Hand sinks equipped with hot/cold running water, liquid soap, and paper towels - All coolers (except the wine cooler) temperature measured at 4 degree C or under - All freezers temperature measured at -18 degree C or under - Hot holding units temperature measured at 60 degree C or above - High temperature dishwasher final rinse at plate surface measured at 75.1 degree C - Chlorine in sanitizer bucket measured at 100 ppm - General sanitation is ok, no sign of pest noted at the time of inspection - Thermometer is presented - Staff on-site has valid FoodSafe certificate - Health permit posted in the plain view to public *Recommend to maintain daily temperature log for all refrigeration units to ensure food is stored in a safe manner.