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Miki's Breakfast & Sushi

1319 Shoppers Row, Campbell River, BC, V9W 2C7 · Food Premises

2 inspections

  1. Routine

    3 infractions

    • Refroidissement et stockage réfrigéré critiques des aliments potentiellement dangereux
      • - The preparation fridge across hand sink in the Sushi Kitchen was maintained at 8.5°celsius.
      • - all foods were moved to walk-in-cooler. Ensure to not use the unit until it has been repaired and is able to maintain temperatures below 4°celsius.
    • Poor Sanitary Design, Construction, Installation of Equipment & Utensils
      • - The wall and ceiling in the kitchen area across the dishwasher was accumulating grease and debris.
      • - Ensure that ceiling and walls are maintained in clean and sanitary condition.
    • Plan de salubrité des aliments/Plan d'assainissement
      • - Ph testing logs were not maintained for the month of July.
      • - Ensure that logs for Ph testing are maintained on a regular basis. Comments General Comments - - Hand sinks were stocked with soap, hot water and paper towel. - rest of cooler and freezers were maintained below 4°celsius and -18°celsius. - Dish washer registered 72.2°celsisu at plate level. - Temperature logs were adequately maintained. - Ph of Susi Rice was 4.3. - Hot-held foods were kept above 60°celsius. - Temperature logs were maintained for hot foods. Recommendation: Discussed good practices for using time as control for storing potentially hazardous foods at room temperature. ? suggested using alarms or paper based logs for ensuring strict adherence and ensuring that PHF (potentially hazardous foods) are not exceeding the time limit. - Overall premises was maintained in sanitary condition.
  2. Suivi

    1 infraction

    • Refroidissement et stockage réfrigéré critiques des aliments potentiellement dangereux
      • - Cooling and refrigeration of deep fried meats and seafood needs to be closely monitored ensuring cooled to 20°celsius unless withing 2(two) hours of cooking and then refrigerate 4°celsius or less till re-heated. Ensure previous cooked and cooling batches are not mixed with recently cooked batch. Previously cooked batch stored at room temperature at 16°celsius at time of inspection, staff stated due to storage space in cooler.
      • - Ensure all staff trained on safety practices. Comments Follow-up Inspection; - pH test strips purchased and in place for routine monitoring. Action Required-Start maintaining daily written monitoring log verifying Sushi Rice is 4.0pH or less. Maintain records at restaurant for review on inspections. - Cooler adequately maintained most boxes of vegetables stored 4-6 inches off floor. Ensure routinely monitored