INSPECTION REPORT Health Protection JCHW-BRYTE2

PREMISES NAME Red Shiso Japanese Restaurant		Tel: (604) 588-1344 Fax:
PREMISES ADDRESS 601 - 10833 160th St Surrey, BC V4N 1P3		INSPECTION DATE July 29, 2020	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Kwang-Ho Han		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One piece vegetable slicer was found to have dried radish on the blades. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Slicer was cleaned and sanitized at the time of inspection. Prior to putting equipment away, inspect equipment to ensure it is sanitary. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Follow-up inspection to July 22, 2020. -Cooler units were serviced. Prep cooler was at 4C (top and bottom) and sushi cooler was at 4C. -Cooked chicken made this morning was cooled in single layers at room temperature. After 2 hours, or when food reaches room temperature, transfer the food into the cooler in single layers to achieve a final temperature of 4C in 4 hours or less. Leave containers partially uncovered to allow steam to escape. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff adhere to good hand hygiene practices at all times. -General food storage practices have improved. Raw meats were stored below ready-to-eat foods and no food items were stored outside the facility. -Prep cooler doors have been cooled. Ensure all surfaces and equipment are maintained in a clean and sanitary condition at all times. -Sanitizer spray bottles have been labelled. Ensure spray bottles are relabelled as needed. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.