Chopsticks
789 Columbia Ave Castlegar BC V1N 1H1 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Rat feces in outdoor storage room #2. 2. Ants in outdoor storage room #1. No food contamination was observed.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Evidence of pests and pack of noodles had a chewed out hole in it. Operator discarded the pack of noodles.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. No surface sanitizer being used. Degreaser was being used instead. 2. Deli slicer was encrusted with food.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Cook line floor tile is missing and cracked.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Wonton soup in a bucket found next to kitchen entrance intended for reheating was stored at room temperature. ALL potentially hazardous foods including soups must be kept below 4C or above 60C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Cleaning improvements have been noted in the building downstairs dry goods storage. Mechanical traps are set and routine cleaning is conducted. Please continue to have pest management company monitor traps. Outdoor dried goods storage sheds have obvious signs of rodent activity. Please clean areas where dried food and rodent droppings are found. Routine cleaning is necessary to rid areas of food sources for pests. Having items a minimum 6" off the ground can improve cleaning. Outdoor food containers and paper towels shed is unorganized and a potential area for pest harbouring. Please have staff organize products to encourage proper cleaning. Having items a minimum 6" off the ground can improve cleaning. Please have this conducted upon next compliance check.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): All wiping cloths in the kitchen are to be kept in 100 ppm chlorine sanitizer at all times. This is a repeat infraction. All non-food related equipment and equipment that is no longer used should be taken out of the downstairs storage area to prevent pest harbourage.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Restaurant sushi prep area hand sink requires paper towel dispenser to encourage proper hand hygiene.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The following high hazard situations involving improperly stored foods were found in the main kitchen: -Hazardous food items in inserts found directly in front of cook line prep table/ sandwich cooler were found to be at ~13C during inspection. -Six initially frozen boxes of pork were found thawing in front of 3-compartment sink by back door. Blood juices exuded out from the boxes from thawing. Internal temperatures of the pork was unknown. Operator claims the boxes arrived just recently. -A bucket of raw bean sprouts in water found near the cooking line was found to be ~15C during inspection. The following are to be done IMMEDIATELY: Temperature logs are to be maintained and monitored for all hazardous foods found in sandwich coolers by cooking line. Readings are to be kept every 2 hrs. If readings are below 4C, then the unit should be adjusted to cooler temperatures. ALL freshly received frozen hazardous foods are to be IMMEDIATELY placed into their appropriate storage areas as soon as possible. Hazardous foods are to be kept at 4C or lower and frozen hazardous foods at 18C or lower. Large quantities of raw bean sprouts are NOT to be kept in temperature-abused conditions. Smaller portions are to be used during rush times. Excessive amounts are to be kept in refrigeration temperatures of 4 or lower.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Two large inserts of uncovered cooked sliced beef at ~15C were found to be cooling with a large fan blowing on it. Please DO NOT blow a fan onto uncovered cooked foods. Please cool hot foods in shallower inserts and in smaller portions to promote proper cooling.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Downstairs storage area is cluttered, unorganized, filthy and has signs of rodent activity. IMMEDIATELY do the following measures: -clean and sanitize all hard to reach areas where rodent droppings are found. -clean and sanitize all contact surfaces in this space to remove residual scraps of filth and debris -clean and sanitize all dried goods containers and packages (e.g. sauces and containers) -organize items and place into large closable containers -contact a licensed pest professional for rodent monitoring services -provide receipts or documentation that pest services have been requested
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): High temperature dishwasher was unable to maintain a sanitizing temperature of 71C. The current sanitizing temperature during inspection was 61C. **Operator may continue using dishwasher to wash, but all dishware must be sanitized in a clean sink with 100 ppm of bleach sanitizer.**
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Bags of thawing pork were found thawing in one of the 3-compartment sink with cold water simply dripping into the sink. Internal temperatures were unknown. Frozen hazardous foods are to be thawed in the following manners ONLY: in refrigeration at 4C or less, in a CLEAN sink with running cold water to maintain 4C OR cooked directly.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Downstairs storage area has an assortment of non-food related items. Please place these into containers/ tubs that can be CLOSED and stored away from food and food equipment.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Tinfoil is used extensively to cover surfaces in the kitchen. Note that this is an UNAPPROVED measure to prevent build up of filth and should be discouraged immediately. All surfaces are required to be easily to clean, durable, and non-absorbent. **All of these surfaces are to be cleaned and sanitized ROUTINELY and not simply covered with material so that it can be replaced.** Food contact surfaces in the kitchen range from a variety of finishes from laminated particle board with exposed sides to untreated wood. Please replace OR finish these surfaces IMMEDIATELY. Due to the level of oil and filth caked onto these surfaces, they may have to be either disposed OR cleaned first prior to finishing.
- 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.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Food in hot holding pans was reading temperature below 60 °C. Some sauces were not covered with lids. The temperature was manually increased by the operator during the inspection and lids were provided. Operator is to ensure that the food in hot holding pans is held at min 60 °C and is covered with lids when not served to avoid heat loss. Use thermometer to monitor temperature throughout the day.
- F1.7 Are foods protected from contamination?
- Observation(s): * Observed a pot with soup being left uncovered on the kitchen floor by the stove. The pot was removed from the floor and lid was provided. Please ensure all food products are kept at least 15 cm off the floor and ensure soup pot is covered with a lid when not in use to avoid contamination. * Observed raw fish being stored above vegetables in the main cooler. Operator corrected the issue during inspection. Please keep raw meat, poultry and seafood on the bottom shelves. Cooked and ready-to-eat foods should go on the upper shelves. Raw fruits and vegetables and foods that will be re-heated belong in the centre. If there’s a lot of refrigeration space, store each food group in a separate area of the refrigerator.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed wiping cloths in the kitchen sitting on the counter. Wiping cloths that are not stored in sanitizer solution between uses are a breeding ground for bacteria. Cloths used for wiping down counters in the kitchen must be left in a sanitizer solution between uses or only used once with a sanitizer spray before laundering. Use test strips to monitor sanitizer concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): * Observed a missing light cover in the area where 3 compartment sink is located. Put and maintain protective shield or cover on light over this area. * Observed cardboard being used in non-food preparation area to cover the bottom of some storage shelves. Cardboards must be removed and not used in the kitchen anymore. * Observed a few wooden surfaces (tables) in the food prep area with which food and/or utensils can come in contact, that cannot be easily cleaned and sanitized. Operator is currently using aluminum foil, but it is only a temporary measure. Operator needs to ensure that all the food or utensils contact surfaces are smooth, easily cleanable and can be sanitized properly.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No handwashing soap was observed in staff washroom. Soap was provided during the inspection.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep table cooler was at 8°C. Coolers must be keeping foods at 4°C or lower to ensure food safety. Please turn the cooler down or have it repaired.
- F2.5 - Are foods from approved sources?
- Observation(s): Operator could not find any paperwork to show that raw fish that is being served as sashimi is sushi grade. Please provide paperwork.
- F2.5A - All foods on the premises must be from an approved source.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
7 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Accumulation of filth on wall surfaces may be an attractant to insects and is a source of contamination. The ventilation air exchange rate should be increased to reduce grease, smoke, steam and other air constituents that may precipitate onto surfaces. Clean more frequently.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Cover foods that are cooling (eg. beef) so they are not contaminated by airborne droplets and dust. 2) Store raw meat in a location that prevents it from contaminating other foods. This should be a low shelf and/or separate area.
- F2.4A - The operator must ensure that all food on the premises is protected from contamination.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Premise ownership has changed. Complete application and payment for operating permit.
- F3.1A - Operator must have a valid permit to operate or approval to operate.
- F3.2 - Is the contact information the same?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Rubbermaid containers are not suitable for food storage. They may leach chemicals and plastic material into food and are difficult to sanitize properly. Use food grade containers for food storage and limit use of Rubbermaid containers to non-food items.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?