Dozo House
200-1970 Kane Rd Kelowna BC V1V 2E5 · Restaurant - Food Service
6 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator to maintain records of daily temperature checks for refrigerators. Regularly checking and logging temperatures allows operators to identify when a refrigerator's temperature goes above 4 degrees. Temperature logs help ensure that food is stored at the proper temperature, reducing the risk of foodborne illnesses. Observed that the fridge near the sushi preparation area had no thermometer for temperature monitoring. A thermometer is essential for verifying that the fridge is maintaining the required temperature to prevent food spoilage and potential foodborne illness. Please ensure that thermometers are provided inside all refrigeration units for daily temperature verification.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: An accumulation of dirt and food debris was observed underneath some equipment, along floor to wall junctions, underneath some shelving units. Some shelves in the walk-in refrigerator were rusty. Dirt and debris provide a breeding ground for harmful bacteria, which can contaminate food and lead to foodborne illnesses. Rusty shelves are difficult to clean and can harbour bacteria. Please complete a thorough cleaning of kitchen surfaces and hard to reach areas. Implement a cleaning and sanitation schedule to prevent the buildup of dirt and debris. Operator to replace rusting shelves. F2.5J: The artificial lighting fixtures located above the food preparation area observed to have no shatterproof bulbs. The absence of a shatterproof bulb presents a physical contamination hazard. If the bulb were to break, the glass will fall into the food, food contact surface or equipment posing a risk of food contamination. Replace all the non-shatterproof bulbs with shatterproof bulbs or install light covers.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Observed temperatures of PHF at the front sushi bar within the sushi display refrigerator and the below counter domestic refrigerator as high as 11 deg.C. The thermometer inside the below counter domestic refrigerator also showed a unit temperature of 11deg.C. As discussed, please replace the small domestic style refrigerator at the sushi bar with a commercial refrigeration unit in order to provide better temperature control of PHF.
- F1.7 Are foods protected from contamination?
- Observation(s): Observed a container of raw chicken stored above/directly on top of ready to eat items inside the walk-in refrigerator. Please provide additional shelving to ensure better separation of raw meat and ready to eat food inside the walk-in refrigerator and to enable storage of food containers off the floor.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure that thermometers are provided inside all refrigerators and re-start daily temperature monitoring records. Please provide test strips onsite for routine verification of sanitizer concentrations.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please confirm sushi rice pH testing from an accredited lab as previously requested. As discussed, please provide a food safety plan update that confirms a recipe for sushi rice at a pH of 4.2 or less and, details on handling and preparation of raw seafood used for sashimi (sourcing, thawing, sectioning, storage/maintenance of proper temperature control).
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.7 Are foods protected from contamination?
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperatures of PHF within the small refrigerator below the "sushi" prep counter were measured at 9deg.C. This refrigerator was observed with a large amount of food stocked inside.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottles were found with no measurable sanitizer at the time of inspection. When the pre-mix sanitizer station was flushed for 20seconds and the bottles were refilled, 200-300ppm Quaternary Ammonia was measured.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Confirmation of staff foodsafe certification was not available at the time of inspection.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Written food safety plan procedures were not available at the time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Written sanitation procedures were not available at the time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): PHF within front sushi prep cooler measured as high as 9deg.C and raw sushi fish observed being thawed at room temperature.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): No measurable sanitizer found within sanitizer spray bottle at the time of inspection. Sanitizer bottle also found in an unsanitary condition.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions