INSPECTION REPORT Health Protection JCHW-BRRR97

PREMISES NAME Red Shiso Japanese Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE July 22, 2020	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Kwang-Ho Han		NEXT INSPECTION DATE July 29, 2020
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 = 43

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): An insert of cooked beef and four pieces of cooked chicken made the previous night were at 8C and 11C Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Cool hot foods rapidly in shallow containers, in single layers, and with the lid partially uncovered to allow steam to escape. Items were discarded at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual vegetable slicers were found to have food debris behind the blade. Corrective Action(s): Ensure all equipment is properly disassembled for cleaning and sanitizing after each use. Slicers were cleaned and sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen staff member observed washing gloves and also handling raw chicken with gloves and continued working in the kitchen without changing gloves. Corrective Action(s): Staff must adhere to good hand hygiene and glove use practices. Single use gloves must be changed whenever they become contamination to prevent potential cross contamination. Single use gloves cannot be washed and reused. Review with all staff proper glove usage. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat was stored above ready-to eat foods in the kitchen prep cooler 2) Onions were stored in a styrofoam raw fish box and outside the facility by the back door. Corrective Action(s): 1) Raw foods must be stored below ready-to-eat foods to prevent potential contamination of foods. Foods were reorganized at the time of inspection. 2) Foods must be stored inside the facility and in a sanitary manner. Do not use styrofoam containers to store foods - styrofoam cannot be cleaned and sanitized. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep cooler (kitchen) door seals were found to have mould and food debris. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized on a regular basis and is maintained in a clean and sanitary condition. Door seals also need to be replaced or repaired to prevent accumulation of food debris. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sushi cooler was at 7C and kitchen prep cooler was at 6C Corrective Action(s): Service or adjust cooler units and ensure they are able to maintain 4C or less on a consistent basis. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer spray bottles and pails were not labelled. Corrective Action(s): All containers must be labelled to identify their contents and to prevent accidental mixing and or misuse. Containers must be relabelled as needed. Violation Score: 3

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

Comments

-Under counter cooler in sushi area was at 3C. -Sushi area upright cooler was at 4C. -Sushi area under counter freezer was at -16C -Kitchen upright coolers were both at 4C. -Kitchen upright freezers (two) and chest freezer ranged from -18C to -20C. -Customer area chest freezer was at -20C. -Hot holding was greater than 60C. -Chicken cooked to greater than 74C on the grill. -Sushi rice had a pH of 4.0. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer spray bottles and pails were at 200ppm. -Handwash stations accessible and equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi cutting boards sanitized approximately every 20 minutes. -Ice machine was clean and well maintained. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Sushi chef FOODSAFE Level 1 valid until 2021-07-16 -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. -Facility must develop and post a COVID-19 safety plan. COVID-19 safety plan must be readily available for review by workers, other persons who may attend at the workplace to provide services and members of the public. For information on how to develop a COVID-19 safety plan, refer to the WorkSafeBC website. -Facility is offering dine-in services. Facility must determine the maximum seating capacity and post the information in the COVID-19 safety plan. Maximum of 6 patrons allowed at each table, and tables must be at least 2m apart, unless physically separated by a barrier. For information on barrier requirements, refer to the WorkSafeBC website. This information is based on the current Provincial Health Officer's Order, dated June 19, 2020. Ensure all requirements of any future Orders are followed.