INSPECTION REPORT Health Protection AHEN-B4XQFR

PREMISES NAME Red Shiso Japanese Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE September 25, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yoonsup Kim		NEXT INSPECTION DATE 5 Months
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 = 13

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was present in the spray bottle near the handsink in the front area. This spray bottle is used to wipe dining tables according to the staff member. Corrective Action(s): Staff member setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) during the inspection. Make sure 100 ppm chlorine sanitizer is used to sanitize surfaces. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the kitchen was not easily accessible for handwashing as it had food contact surfaces stored inside it. Corrective Action(s): Make sure the handsinks are used for handwashing only and are not obstructed with any equipment/utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A preparation utensil and a cup was placed inside the handsink in the kitchen. Corrective Action(s): The preparation utensil and cup was placed into the 2-compartment sink so that it may be cleaned and sanitized. Do not store/display any food contact surfaces inside the handsink to protect them from contamination. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Coolers were at or below 4 degrees C. Freezers were at or below -18 degrees C. Hot-held miso soup and rice was at or above 60 degrees C (actually measured above 74 degrees C during the morning time). Sushi rice had a pH of less than 4.2. Make sure time-tracking is conducted for the sushi rice if pH is not being monitored for each batch. Dishwasher final rinse temperature was at least 71 degrees C (75.5 degrees C) at the plate. 100 ppm chlorine sanitizer was available inside three other spray bottles and inside a bucket with wiping cloths. No signs of recent pest activity were evident at the time of inspection. Ice machine was in a clean condition and the scoop was stored separately. Reminder: Make sure in-use utensils are cleaned and sanitized every 4 hours and whenever contamination is possible (e.g. dropped to the floor). Make sure they are stored on a clean surface or in ice water or ice at or below 4 degrees C. Do not store them in stagnant water. Note: Person in Charge has stated that this food service establishment has not undergone an ownership change, is the same legal corporation, and that he is a new shareholder of the company. Please provide a copy of your legal document (Certificate of incorporation with the incorporator information) to the district Environmental Health Officer of Fraser Health. The new Operator, who stated that they are a shareholder of the same legal ownership company, had FOODSAFE Level 1 based on the FOODSAFE Registry. Please forward the district E.H.O. a copy of your FOODSAFE Level 1/equivalent course training certificate. Please contact the district E.H.O. of Fraser Health if you have any questions.