Garden Sushi
4025 Walters St Merritt BC V1K 1H6 · Restaurant - Food Service
6 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): CORRECTED DURING INSPECTION: At the time of inspection there was no chlorine sanitizer for the dishwasher. operator replaced the container at time of inspection. Staff must check the dishwasher daily to ensure that it is washing and sanitizing as required. Use the chlorine test strips to test the chlorine concentration in the rinse cycle; should be minimum 50 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): NOTE: Check the rinse cycle of the dishwasher. During inspection there was no indication that water was being sprayed inside the dishwasher during the time that the rinse cycle should occur. After the 40 second wash cycle there should be a rinse cycle that sanitizes with chlorine.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • NOTE: During the final rinse cycle of the dishwasher, chlorine sanitizer was seen moving through the dispensing hose prior to the pump, however, a chlorine concentration could not be detected inside the dishwasher. Check to ensure that chlorine hose is not plugged after the pump, and that the chlorine supply in the bottle is of adequate strength.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • NEW: Clean the floor under the bottom shelving in the walk-in cooler.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NEW - The refrigerator at the end of the cook line had a food temperature of 7-8° C; must be 4° C or colder. Adjust and monitor temperatures.
- 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): • NEW - Screen door at rear of kitchen had holes in the screen; screen door requires the wire screen to be repaired to prevent fly entry.
- 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): • NEW - Mechanical dishwasher in kitchen was not dispensing chlorine at correct concentrations; chlorine concentration should be a minimum of 50 ppm. Repair chlorine injection/feed right away. • NOTE - Until the chlorine injection is corrected, the dishes must be chlorinated and sanitized by hand in the dish sink or place chlorine bleach manually into the dishwasher.
- 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): • NEW - Use degreaser regularly on the floor to remove and prevent black staining/buildup on the floors. • NEW - Men's room urinal was leaking onto floor; have leak repaired right away.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?