Frisby Ridge Teriyaki Restaurant
201 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service
14 inspections
- Monitoring
2 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Observed a food handler wearing gloves prepare food, clean cooler doors, and subsequently wash the gloves. Gloves should never replace proper handwashing. If used, gloves must be single-use and never washed or reused. Handwashing must be performed between handling food and performing any incompatible tasks, such as cleaning, handling waste, or touching personal items (phone, hair, face, etc.).
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Excessive food debris buildup observed on the sides of and underneath equipment. High-touch surfaces (e.g., cooler doors, handles, etc.) require cleaning. The facility must be maintained in a clean and sanitary condition to prevent pest harborage and food contamination. Routinely clean high-touch surfaces, equipment, and areas under and around equipment. F2.5G - Unwrapped fish observed in a freezer. Food must be stored in a manner that prevents contamination. Wrap or cover all items prior to storage.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Repeat Infraction: Chlorine concentration for the dishwasher measured at 10 ppm. Chlorine must measure at a minimum of 50 ppm at the dish surface to adequately sanitize dishes. Repair the dishwasher and record the chlorine levels daily using test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A floor vent in the kitchen is covered with layers of tape, which appear unclean and are restricting proper cleaning of the area. The tape may trap dust, dirt, and debris, potentially leading to unsanitary conditions. Remove the tape to ensure proper cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): A slight gap was observed under the back door. Exterior openings of the premises must be protected against the entry of pests. Install a new door sweep to seal the gap under the door.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine concentration for the dishwasher measured at 0 ppm. Chlorine must measure at a minimum of 50 ppm at the dish surface to adequately sanitize dishes. Repair the dishwasher and routinely test chlorine levels using test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - White buildup was observed in the ice machine. Equipment must be maintained in a sanitary condition to prevent contamination of food, including ice. Clean the ice machine to remove any buildup. F2.5E - Excessive items not required for the operations of the restaurant were observed in the basement. The storage of excess materials creates conditions that may lead to the harbouring of pests and impede cleaning. Remove any items that are not necessary for the daily operations of the facility.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- 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): Wood and raw plywood are used throughout the facility. Food contact surfaces must be impervious and easily cleanable, unlike wood and plywood, which do not allow for proper cleaning and sanitizing. Replace any wood and raw plywood with easily cleanable and non-absorbent materials.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The kitchen was cleaner with some improvements, BUT the following items remain to be corrected: - holes in walls and uncovered electrical boxes - laminate counter-top beside dishwasher has worn through, but has not been replaced yet. - paneling installed around dishwasher with a plastic sheet as a drip cap (better). Suggest metal drip cap with silicone seal. - paneling installed beside cooking area (better). Suggest fire resistant and washable paneling all around cooking area. - exhaust canopy still leaking grease onto floor and down into basement. The basement was much cleaner and better organized. - basement stairs have been covered with shingles (slip proof but not cleanable) - basement floor has been cleaned and covered with outdoor carpet in pathways (better). - grease still leaking from kitchen above with pail on floor to capture it
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): There is dry food storage and food packaging in the basement which has a backed up sump pit, and a prior grease leak from above kitchen that was never properly cleaned up.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - food contact surfaces appeared clean - kitchen floors, walls and ceilings require a deep cleaning (by July 31, 2023) - basement also requires decluttering (remove any unused equipment); and a deep cleaning (by October 31, 2023)
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Kitchen Area (to be completed by end of September 2023): - holes in walls, loose wires and uncovered electrical boxes, please repair - small counter beside dishwasher has worn through, please replace - dishwasher drain table lacks a drip guard which is resulting in water damage and unclean walls, please install - need more durable and cleanable wall finish than painted drywall especially around cooking and washing areas, please install Basement Dry Food/Packaging Storage Area (to be completed by end of October 2023): - basement hallway should not be used for storage and require cleaning - basement ceiling has grease leaking through it which has soiled floor. This was first cited in 2018, and you were directed to repair it and clean-up. - basement sump is leaking and requires repair. This was first cited in 2019, and you were directed to ensure it was repaired by December 2019. - basement floor and stairs require cleaning; and a finish that makes them smooth and washable
- F1.7 Are foods protected from contamination?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Shredded yam was found in the beer shelving. Ensure foods are properly stored to ensure they are protected from contamination.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Please provide manufacturer instructions on how to clean the rice cooker. Unless stated otherwise the unit needs to be taken apart and cleaned every four hours. Ensure all food surfaces are cleaned and sanitized regularly throughout the day. Especially the prep table where sushi rolls and such are made. These foods do not go through the cooking process to kill bacteria. New buckets were made up at time of inspection it is unknown if these available at all times.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The facility needs to be organized so that shelving and space is used better and there is space for food preparation to be done. Staff were prepping food on the deep freeze at time of visit because the table in the back room was covered in boxes and other things.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Various shelving throughout the facility was found to be raw plywood. This will absorb moisture and grease and are not cleanable. They must be finished to allow for proper cleaning and sanitizing.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Food Preparation is being done in the back room. Install paper towel and liquid soap dispenser so that staff are able to wash hands easily at the plastic sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B - Temperature of large double door storage refrigerator (1 and 2) measured above 4°C (40°F), temperature ranged from 7-8°C. This was mostly used for storage of unprocessed vegetables, however some raw chicken was stored in this refrigerator. Corrective action: Corrected during inspection • Repair/adjust/replace refrigeration unit such that it can maintain ≤4°C (40°F) • All potentially hazardous foods must be stored ≤4°C
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A - Excess of unnecessary clutter throughout restaurant. This will impede cleaning and sanitation throughout the premises. Corrective action: Remove empty boxes, unused equipment and containers from the premises. Ensure premises is maintained in a way that does not impede cleaning and overall sanitation. F2.5A - Knives used at sushi station are stored in water between uses at room temperature. This may promote the potential growth of pathogenic bacteria which may contribute to foodborne illness. Fish cut with knives is served raw, there is no critical control step for pathogens following cutting. Corrective action: Replace knives and water they are stored in every 2 hours. F2.5B - Newly installed shelving in dry storage room is unfinished. Paint on walls is beginning to degrade and peel off. Walls and food contact surfaces must be constructed of materials which are durable, non-absorbent and easily cleaned. Corrective action: Paint walls and shelving in dry storage area F2.5C - Wiping clothes observed to be on the counter during inspection. Wiping cloths in continuous use, especially when moist and not kept in a sanitizing solution at an adequate concentration, may allow for pathogen growth that could contaminate food contact surfaces. Corrective action: • Submerge continual use wiping clothes in sanitizing solution • Replace solution as needed or every 2 hours to maintain appropriate level of sanitizer • Submerge clothes in sanitizer for 30 seconds in between use OR • Replace wiping clothes at least every 2 hours F2.5G - Bags of rice and tempura batter were being stored on the ground. Storage of food product on the ground may promote pest harborage and may introduce contamination to foods. (Foods were being stored in a cubby above the stairs, see code F2.6). Corrective action: • Store foods at least 6 inches off the ground
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G - Bags of rice and tempura batter were being stored in a cubby above the stairs. There was no artificial light in this area, therefor the operator cannot confirm the sanitary condition of the room where food is being stored. Regular monitoring for pests cannot occur. Corrective action: • Move all bags of rice and tempura batter out of the small space above the stairs and store at least 6 inches off the ground (see code F2.5G) • Cease the storage of food products and food packaging products in this space
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7D - Handwashing is currently being done in 2 compartment warewashing sink. There is no designated hand sink in the food preparation area. Handwashing is impeded when warewashing is occurring. Due to the nature of the food preparation, a designated hand sink is required. Plastic basin sink is currently being used for food preparation (washing vegetables, etc.) Corrective action: • Install a stainless steel double compartment sink. One side to be used for handwashing, one side to be used for food preparation. • Supply hand sink with hot and cold running water, single use paper towel and soap
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Tempura (vegetable, shrimp) are potentially hazardous foods that must not be stored/displayed in the danger zone between 5-59°C. Storage within this temperature range is only permitted if appropriate procedures are established and a food safety plan for using time as a public health control measure is approved for use by a health inspector. A guidance document on this requirement is being provided by email. 2. Line cooler was measured at 4-5°C at the lower level, with products in upper insert level probed at 7-8°C. Operator had also topped up mung bean sprouts at the insert level beyond the rim level to result in product temperature being elevated to 12°C. As this had recently occurred, operator was permitted to remove excess sprouts and return to main cooler. As discussed, inserts must never be topped up. Older products must remain on top or replace insert completely with new product. Operator added ice to both levels to drop temperature of food products. We discussed keeping volumes low in this unit, especially in inserts, and not storing foods in the inserts overnight. Any product measured at temperatures above 8°C in this unit must be discarded. Please see F2.6 for requirements on servicing/replacing the equipment. 3. Garnishes for miso soup, a squeeze bottle of mayonnaise, and a carton of alfalfa sprouts were stored in the front beverage cooler. Products were measured at 7-8°C. Alfalfa sprouts were stated to be in this cooler for 3 days--product was required to be discarded at the time of inspection. All other products were transferred to alternate front end cooler that was measured at a satisfactory temperature. 4. Small volumes of processed avocado, imitation crab meat, and cucumber for sushi are kept on ice during lunch/dinner service for accessibility. Ice was not adequately immersing product. Method was adjusted at the time of inspection. Please ensure an 60% ice 40% water bath mixture is used such that the product container is fully immersed in the solution to the level of the food product. 5. Cream based sauces in squeeze bottles on the sushi line were not being stored appropriately--this was corrected at the time of inspection for storage within ice. Ensure all cold storage and hotholding temperatures are monitored. Documentation for readings is to be available. Ensure documentation clearly specifies which cooler/hotholding unit and that readings are accurate.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): 1. Leftover tempura was placed in the insert level of the line cooler for chilling and storage overnight--product temperature was measured at 14°C. Operator was required to discard all tempura that was chilled and stored in this manner. 2. Freshly cooked tempura is chilling on upper shelf in grill area. Cooling time is unmonitored. Product was requested to be moved to cold storage at the time of inspection as it had already reached room temperature. Please ensure cooling process reflects cooling requirements for food safety--verify method using cooling log provided. 3. Miso soup (soybean paste mix only) is being cooled on the countertop. Even though the product has a high salt content, it has not been verified to be non-potentially hazardous and must be cooled properly. Proper cooling methods were discussed. Please use supplied guidance document to modify cooling method and verify cooling rate.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure an accurate thermometer is available inside all cold storage units with potentially hazardous foods, even if they have a digital readout. The following refrigeration units are missing thermometers: front beverage cooler with PHFs, main double door fridge, white fridge at line area. Please check all cold storage units to ensure an accurate thermometer is in place. Temperature readings must be taken from these thermometers.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low-temperature chlorine dishwasher sanitizer level measured at 30ppm. This needs to be increased to 50ppm. Please service immediately. Until this service is complete, please run all loads 2x.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Some observed storage practices can lead to increased risk of cross-contamination (eg. packaged raw meat above a tray of sushi covered in saran wrap, packaged raw meat beside bags of produce). These conditions were corrected at the time of inspection. Ensure all raw meat products are stored/thawed at the lowest levels. 2. Do not store scoops inside bulk products. Keep scoops in a clean covered container and clean after use. 3. Ensure a defined cleaning and sanitizing protocol is in place for the ice machine. Refer to the manufacturer's instructions for ice making elements/filters etc. Provide protocol for review. 4. Clean inside fridges and storage units. A significant amount of food debris is noted in select units (Eg. white glass door fridge, back room dry storage unit in non-functional fridge. Floor vents also require cleaning. 5. All products/boxes in the basement must be elevated off the ground and covered to protect from contamination. Food packaging and boxes must not be contaminated by oils/grease/moisture leaking from upper level. Food items should be stored in storage totes. The source/cause of leaking to the basement must be repaired by December 31, 2019. Please discuss with owner and provide plans for proposed actions.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser (handwash station, staff washroom) are not stocked. Operator corrected this for the staff washroom at the time of inspection. Due to the location of the dispenser, it is difficult to access for the main handwash station. Operator must find new, accessible location to install paper towel dispenser (must be within 5 ft of handwash station).
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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
5 infractions
- F1.1 - Are proper cooking and reheating procedures followed?
- Observation(s): 1. Although a standard recipe that has been pH verified by a lab is being used for the sushi rice, the pH level of each batch is not being monitored. Monitor and record pH levels to ensure that each batch is less than 4.2 . pH was measured at 4.1 at the time of visit. A roll of pH test paper was provided at the time of visit. Sources for obtaining more test paper is being provided by email. 2. Obtain an accurate probe thermometer so internal temperature of foods can be assessed. While most raw animal protein are smaller portions subjected to high heat, the importance of this was discussed with particular emphasis on thicker/larger portions of animal protein (eg. fried products). 3. Acidified sushi rice held within the danger zone during operations is to be used within the day. Operator has been cooling some of the leftover rice that is made for dinner service to be reheated the next day. I indicated that this practice should be avoided as acidification provides only a single (and possibly incomplete) barrier.
- F1.1C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): The line cooler across from the fryer and the fridge on which the cutting boards are stored are to be maintained at a colder setting. Food temperatures measured at 5°C. Insert level on line cooler measured at 8°C, however these are expected to have quick turnover. Records indicate these two fridges are usually measured at 4°C. Aim for maintaining 0-3°C in the main refrigeration compartments.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Do not use newspaper in the kitchen area, especially where it comes into contact with food contact surfaces like the fryer strainer. The usage of newspaper to soak oil from fried crumbs prior to discard is to be discontinued.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Remove carpeting in front of grill and dishwasher area. Grease and water spills must be cleaned rather than soaked up by a material that cannot then be adequately cleaned. 2. The premises requires a thorough cleaning. Moderate amounts build-up and debris is noted in coolers, on walls, under and around equipment, in the floor vents, etc. Flour caking equipment in the fryer area is to be emoved. Please follow your sanitation plan and adopt more routine cleaning frequencies to maintain the back kitchen in a more sanitary manner. 3. Moisture (from unknown source) and oil condensate drips into the basement in select areas. Pails are placed on the floor to collect drips. The source of this issue must be addressed and fixed to maintain sanitation and to prevent contamination of food/food service related products in the basement. All products in the basement are packaged however some packaging are at risk of moisture intrusion (eg. flour/tempura bags). All paper and cardboard materials are permeable and must be kept away from any leaking sources. Discard any contaminated product (none noted at the time of inspection). All unwrapped products are to be brought upstairs. 4. Check manufacturer's cleaning instructions for ice machine. Ensure all food contact surfaces (eg. ice making elements, filters) are cleaned and sanitized at least twice a year in addition to ice bin and scoop cleaning.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Please provide soap and paper towel at handwash station across from grill.
- F1.1 - Are proper cooking and reheating procedures followed?
- Monitoring
4 infractions
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Please ensure all refrigeration units are equipped with accurate thermometers. At the time of inspection, a couple of units did not have an accurate thermometer. 2. Select sushi ingredients (avocado, cut cucumber, imitation crab meat, smoked salmon, teriyaki chicken and beef) are kept at ambient room temperature during key service periods. As discussed, the ambient temperature holding of foods is limited to a total time of 2 hours, which must be tracked if utilized. Alternatively, please place in ice bath (water/ice mixture) when products are out during service period. Minimize volumes brought out (especially pertinent for imitation crab meat as volume brought out is significant).
- Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Cutting boards were stored on the wood board which was not washable and the height of wood board was less than 6 inches from floor. Cutting boards were stored close to the floor and could easily be contaminated by the dirt from the floor. Cutting boards must be stored in a clean area that can protect contamination. The current area is not a sanitary location.
- Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. The premises requires a thorough cleaning. Moderate amounts build-up and debris is noted in coolers, on walls, under and around equipment, in the floor vents, etc. Flour spills are noted in the basement. Please ensure more routine cleaning frequencies are in place as per your sanitation plan. 2. Moisture from sewerage pipe lines noted in basement, collected on floor. It is undetermined whether this is a line leak. Please repair leaks and ensure foods are kept away from any leaks. All paper and cardboard materials are permeable and must be kept away from any leaking sources. Discard any contaminated product (none noted at the time of inspection). 3. A box of opened Sunlight brand powder detergent was observed to be stored near foods in the dry good storage location in the hallway to the basement. Please store all chemicals separate from food to prevent contamination. The detergent if spilt cannot be distinguished from other products like flour.
- Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please update your food safety plan to reflect new guidelines related to sushi rice. Please see documents provided on site for guidance. Record keeping should be in place to track sushi rice pH as well as other critical limits for food safety. Please ensure the appropriate tools to do so are available (eg. accurate probe thermometer, pH meter or pH test strips with appropriate sensitivity, chlorine test strips). Records should be kept in relation to tracking critical limits.
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A current food safety plan is not available. Please use the provided guidance document to complete a food safety plan. A detailed plan must be in place for sushi rice.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A sanitation plan is not available. Please use the provided guidance document to complete a sanitation safety plan.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Mayonnaise and ginger were stored around the narrow aisle around stairs at room temperature. Mayonnaise and ginger must be stored in the fridge once they are opened as the remark stated on the labels. The operator moved them into fridge during the inspection. Tofu and onions for the miso soup was stored outside. The best practice is to keep them refrigerated. As an alternative, store small portions of potentially hazardous foods outside and discard them if sit outside more than 2 hours.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. A few cutting boards were stored on the wood board which was not washable and the height of wood board was less than 6 inches from floor. Cutting boards were stored close to the floor and could easily be contaminated by the dirt from the floor. Cutting boards must be stored in a clean area that can protect contamination. 2. A wiping cloth was observed sitting on the sushi preparation table and was not immersed in a sanitizer container. Wiping cloth is cleaned and sanitized. It is best practice to store wiping cloths in continuous use in a sanitizer solution. As an alternative, two wiping cloths can be prepared and switched in and out of the sanitizer solution every half an hour. Replace sanitizer solution when dirtied. 3. Cardboard and newspaper are used to line meat cooler and also noted in some freezers and around the grill area. They are used for absorbing juice from raw meat to prevent juice dripping on the shelves and are replaced every week. Raw meat juice spills must be cleaned as soon as possible and definitely at the end of each day. Store any items that would potentially drip on the lower levels of the unit so that cross contamination does not occur. Newspapers and cardboard should not be used as liners around the premises and should not be in contact with food contact surfaces. e.g. at the grill.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8.8 - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1. Cut vegetables served as salads which were immersed in water in a big stainless steel container was placed between dirty utensils and a sink with food debris in it. Food, especially Read- to -eat food, must be stored away from dirty areas. The operator corrected it during the inspection. 2. Raw meat was stored in the insert beside ready-to-eat vegetables in the top section of line cooler at cooking area in the kitchen. The inserts with ready-to-eat items have lids but more caution should be taken to separate raw and those ready-to-eat products to prevent cross contamination. It is best practice to store raw meat in the bottom section of the cooler. As an alternative, set a gap between raw meat and ready-to-eat food items or store tofu between raw meat and other ready-to-eat food items if there is no space for a gap. Tofu is considered as ready-to-eat food and also it will be fried before serving. The potential pathogen will be killed during the deep frying process. It will reduce the risk of foodborne illness.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Please ensure sanitizer for wiping cloths and sushi knife are immersed in 100-200ppm bleach solution. Bleach solution was too weak at the time of inspection. Additional bleach was added to solutions.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Monitoring
1 infraction
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Repeatedly used wiping cloths (eg. for cutting boards at the sushi prep station) must be stored in a solution of sanitizer (1/2 teaspoon bleach to 1 litre of water). The water container for holding the cutting knife at the sushi station is to contain the mild bleach solution at all times. Replace water throughout the day as it becomes soiled. Proper bleach to water ratio was demonstrated and put in place at the time of inspection.
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?