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Cindy L Kimbap & Sushi

118-2189 Springfield Rd Kelowna BC V1Y 7X1 · Restaurant - Food Service

5 inspections

  1. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Ready to eat food was being stored underneath packaged raw meat in the fridge. Operator was instructed to ensure that raw meat is stored below and away from ready to eat food
      • F2.5G Foods must be stored in a manner to prevent contamination.
  2. Monitoring

    4 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): The facility did not have pH strips for measuring the acidity of the sushi rice.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cleaning cloths were being left out in between uses. The operator was instructed to ensure cleaning cloths are kept in sanitizer between uses or discarded after each use. A disposable glove was noted to be stored in a food container. Ensure food is portioned using appropriate equipment and gloves are not reused.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Temperature logs, pH monitoring logs, and sushi fish freezer tracking were unavailable at time of inspection. Operator was instructed to maintain these onsite at all times.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The facility did not have a sanitation plan available. Operator was given a guide for designing a facility sanitation plan for their use and knowledge.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  3. Monitoring

    5 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Ready to eat food was being stored underneath and beside raw meat in the fridge. Operator was instructed to ensure that ready to eat food is stored separately and away from raw meat
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1A: The quat sanitizer test strips were expired. The operator was instructed to obtain valid test strips. The facility was not keeping temperature logs for the fridges. The operator was instructed to keep daily temperature logs for the fridges and freezers. The facility did not have a written labeling and tracking system for ensuring the fish for the sushi is kept below -20°C for a minimum of 7 days. Operator was instructed to implement a tracking and labelling system for the frozen fish.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cleaning cloths were being left out in between uses. The operator was instructed to ensure cleaning cloths are kept in sanitizer between uses or laundered immediately after use.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): The facility did not have a food safety plan onsite. The operator was instructed to ensure a food safety plan is kept onsite.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The facility did not have a sanitation plan onsite. The operator was instructed to ensure a sanitation plan is kept onsite.
  4. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Repeated infraction. Any scoops or containers used for scooping or measuring dry goods must be stored outside the dry goods container in a sanitary manner. All tools and equipment must then be cleaned and sanitized as per the Sanitation Plan.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Please use food grade scoops with handles, and store the scoops outside of food containers.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.