Fubuki Sushi
315 3 Ave Invermere BC V0A 1K7 · Food Manufacturing - Food Processing
12 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Danby fridge was found to be 11°C. Checked internal temperature of items stored on ice block: onions 13°C and batter 9°C. Potentially hazardous foods must be stored at 4°C or colder.
- 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): Some areas of the kitchen require cleaning. Ensure to clean under and behind equipment and shelves. Upright white freezer has ice build-up and requires a defrost.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a method to monitor the temperature of the mechanical dishwasher.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a method to monitor the temperature of the mechanical dishwasher.
- 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): 1. Tested chlorine concentration in sanitizer spray bottles and found the chlorine concentration to be too high. Chlorine concentrations for sanitizing surfaces should be between 100-200ppm. 2. Spray bottles should be labelled to reflect contents.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Dry storage area requires cleaning. 2. Ventilation hood requires cleaning.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide a method to monitor the temperature of the mechanical dishwasher. Chlorine test strips have expired. Provide new chlorine test strips.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection fridge with food in the front was measured at 10 °C. All potentially hazardous food must be stored at a temperature of 4°C or less to help prevent the growth of pathogens.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Probe thermometer was not available at the time of inspection. Ensure that a probe thermometer is available at all times to monitor hot holding units, cooling and cooking temperatures. 2. Sanitizer test strips are not being used for monitoring sanitizer concentrations. Two spray bottles in the main kitchen contained greater than 200 ppm bleach solutions. Concentrations over 200 ppm will leave a chemical residual on food contact surfaces. Ensure that bleach solutions are mixed at 200 ppm chlorine by mixing 1 tsp of bleach per litre of water. All chemical bottles should be labelled and for new employees, the mixing instructions may be written on the bottle.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station in the kitchen was blocked by a drying rack. This station must remain accessible at all times to employees to promote more frequent handwashing.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Measured chlorine concentration of wiping cloth sanitizer solution at <50 ppm. This sanitizing solution should be maintained at 100-200 ppm for chlorine based sanitizers. 2. Observed scoops for loose product bins being stored inside the bin. The handles of these scoops should be stored in a manner that prevents the handles from falling into the food product.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions