INSPECTION REPORT Health Protection SMAW-BHP3CB

PREMISES NAME Red Shiso Japanese Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE November 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kwang-Ho Han		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Ticket Issued	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: High (≥30) Total Score = 60

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) A large insert piled high with cooked chicken breasts was sitting on the counter, partially covered. No time tracking records available. Internal temperature was 36.4 degrees Celsius. Cooling in such large batches and at room temperature is very poor practice as the meat will cool very slowly and give time for bacteria to grow. This infraction has been noted previously. 2) A very large bowl (about 30" diameter) of chicken drumettes was marinading at room temperature. Drumettes had been previously boiled and were cooling at room temperature. Again cooling in such large batches is poor practice and leaving meats at room temperature for extended periods of time will lead to bacterial growth. Internal temperature of chicken was 26.1 degrees Celsius and no time tracking records were available. Corrective Action(s): Violation Score: 15 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) About 1/4 lb raw prawns were stored on the counter. 21.4 degrees Celsius. Discarded. 2) About 2 lb of bean sprouts were stored at room temperature. Bean sprouts are often contaminated and must be kept cold. Discarded. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) Cooked tempura prawns were stored at room temperature. No time tracking. 20.4 degrees Celsius. Discarded. This has been noted previously. 2) Cooked tempura yams were stored at room temperature, no time tracking. 19.8 degrees Celsius internal temperature. About 1/2 lb discarded. This has been noted previously. 3) About 5 lb of cooked sliced beef was being stored on the side of the grill. 37.2 degrees Celsius internal temperature. No time tracking. This is an especially dangerous practice as this warm location is a perfect temperature for rapid bacterial growth. Discarded beef. This violation has been noted previously. Corrective Action(s): Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The kitchen hand sink was obstructed by a large garbage can as well as a large bucket which had been placed in front of the garbage can. In addition there were dirty dishes in the hand sink again. This has been noted several times on previous inspections. Keep area in front of hand sink clear for easy access. Do not store dirty dishes or any other items in the hand sink. Do not use your hand sink for any purpose othere than hand washing. 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

Violation ticket will be issued for numerous repeat violations.