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Blue Fin Sushi Bar

4608 Lakelse Avenue, Terrace, V8G 1R1 · Restaurant

5 inspections

  1. Routine Inspection

    0 infractions

  2. Initial Inspection

    2 infractions

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: In a few locations walls were damaged with holes and exposed unfinished dry wall; flooring was damaged and lifting; and the ends of particle board shelving were unfinished and had become water damaged.
      • Corrective Action: Damaged walls, floors and particle board shelving must be repaired and/or properly finished to provide surfaces that are durable, impervious to moisture, easy to clean and non-toxic.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salad prep cooler temperature too high. Must be at or below 4°C for the storage of perishable foods.
      • Corrective Action: Monitor temperature and if cooler cannot maintain 4°C or less, perishable foods must be moved to a cooler that can maintain 4°C or less and cooler must not be used until it's repaired and can maintain proper temperature.
  3. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Floors in back storage area and in the front hall by the refrigeration units are very slippery with an oil film on the floor surface.
      • Corrective Action: Strip the oily surface off floor surfaces.
  4. Follow-Up Inspection

    5 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Fish in prep cooler was stored at 14°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Dispose of any fish that has been stored above 4 degrees celsius for more than 2 hours. Keep prep cooler lids closed when not in use.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Clothes were placed on top of rice in containers. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizer detected in sanitizer containers. No chlorine detected in bar dishwasher (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 400 ppm QUAT)- follow manufacturer's specifications). Replace cleaning clothes when mixing a fresh solution of sanitizer. Use kitchen dishwasher for glassware until bar dishwasher can be serviced.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Some of the handwashing facilities did not have soap and/or paper towel. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. This also includes the staff washroom.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Observed employees washing hands with water but no soap. Employees also used gloves but did not replace them at an adequate frequency between tasks.
      • Corrective Action: All staff should either have food safety certification or be trained proper hand washing frequency and technique.
  5. Routine Inspection

    3 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Dry Wiping cloths left on the counters between use at the sushi station. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Staff washroom was observed to have no hand soap (alongside having no container for hand soap) as well as no paper towels, but instead a dirty reusable cloth to dry hands. Inadequate facilities provided for hand washing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the staff washroom hand wash station is accessibl and fully stocked at all times with soap and paper towel in dispensers and hot and cold running water. Required to prevent the possibility of cross contamination and disease transmission.
    • 402 - Critical Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation: Multiple food handling employees were observed to wash their gloved hands with soap and water after changing tasks. Not once through the entire inspection did any employee change their gloves.
      • Corrective Action: Proper glove use: remove gloves after changing tasks, wash hands with soap and water and dry with a paper towel prior to dawning new pair of gloves. Washing Gloves is not an effective form of hand hygiene as gloves can provide a false sense of security and aid in the potential for cross contamination and disease transmission if not properly used.