Blue Fish Sushi
3-685 Tranquille Rd Kamloops BC V2B 3H7 · Restaurant - Food Service
2 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sauces in squeeze tubes ( mayonnaise, sesame -pineapple sauce) were being kept at ambient temperatures on top of the sushi line cooler; any Potentially Hazardous Foods kept outside of the refrigerator must be in containers with time label ( Use by or Discard by as per the BC CDC Guidelines-Using Time as Public Health Control)
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): no thermometer for the four door unit ( cooler, freezer unit)
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Chest freezer at 0°F F2.4 but the freezer compartment of the four door unit ( by sushi prep area) was measuring -12°C at the surface of the foods stored in the unit ( unit does not have thermometer)
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5no light covers for a set of light fixtures in the sushi prep area
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6plastic bins being used to store newly fried items ( deep fried yams, tofu and prawns, etc) must be changed to containers that are food grade ( food grade metal such as insert Stainless steel and/or food grade plastic inserts)
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B,D and E cooking area hand wash station in the corner is not easily accessible and is missing a soap in dispenser Operator must remove any equipment that obstructs access to the sink
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • (1) Open bags of dry good observed in the back storage area. This can allow pests to harbour. • (2) Gaps observed around plumbing fixtures under the dishwashing station, which can allow pests to enter the facility. Corrective Actions: • (1) CORRECTED DURING INSPECTION: Staff transferred the dry goods into pest proof containers. • (2) Fill and seal all noted gaps to prevent the entry of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2 Are proper pest control measures in place on the premises?