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Blue Water Sushi

1232 Main Street, Smithers, V0J 2N0 · Restaurant

1 inspection

  1. Routine Inspection

    4 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures for sushi bar are Slightly elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for potentially hazardous foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Potentially hazardous foods were moved to working refrigeration units immediately. Operator is aware to monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times. Also aware to put foods in small portions and discard every 2 hours. Cover the containers and keep unit closed as much as possible to help maintain temperatures below 4°C
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of raw meat observed above containers with lettuce . (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness.
      • Corrective Action: This was corrected at time of inspection. Store raw meats below and isolated from ready to eat items and produce.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Boxes of foods observed on the floor in walk-in freezer. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: This was corrected at time of inspection. Foods and equipement should be stored at least 6 inches or 15 cm off the floor at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Inappropriate equipment used as scoops observed in one of dry foods . (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
      • Corrective Action: This was corrected at time of inspection. Use food safe scoops in place of bowls or other containers to transfer ingredients and ensure scoops (including ice scoops) are stored in manner that prevent contamination of foods.