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Hoang Gia

220-2469 Hwy 97 Kelowna BC V1X 4J2 · Restaurant - Food Service

12 inspections

  1. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Raw foods are stored above or beside ready to eat foods. Note that all raw foods must be stored below and separate from ready to eat foods to prevent cross contamination. This includes food that are covered in containers.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Ensure that card board is not used on-site to line the shelving or are replaced daily as they cannot be cleaned.
  2. Monitoring

    1 infraction

    • F1.3 Are proper cooling and reheating procedures followed?
      • 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.
  3. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Staff washroom is still being used as the designated hand washing station for the kitchen. Ensure that staff are aware to only use the kitchen sink for washing hands when preparing food.
  4. Monitoring

    4 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Pho Broth observed to be cooling in large buckets during time of inspection. When asked how long broth is cooled at room temperature, staff responded with unclear answer. As per the Food Code, potentially hazardous foods must be cooled from 60 degrees to 20 degrees within 2 hours, and 20 degrees to 4 degrees within 4 hours. Operator has been instructed to either reduce the size of the containers or purchase ice wands to reduce the amount of time required to cool the product. In addition, staff need to monitor how long the product has been cooling for.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Foods in walk-in-cooler need to be a minimum of 6 inches off the floor Raw foods must be stored below ready to eat foods. Raw meat was observed to be stored above ready to eat vegetables and cooked meat during time of inspection. Foods must be stored in food grade containers and not grocery bags as there are chemicals from these bags that will leech into the food product. In addition, the bags are not cleanable.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Glass washer that was previously an issue in the past inspection was also a concern in this inspection. Chlorine was not being pumped from the tube into the glass washer and glasses were not being sanitized. This was corrected during time of inspection.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): The 2 compartment sink next to the dishwasher has previously been setup where one of the compartments is a designated hand washing station for the food preparation area at the back However, it is now being used for other purposes. When asked where staff wash their hands, they stated that the staff washroom is where staff wash their hands. Note that the washroom sink is not considered a clean area and is not acceptable as a designated hand washing station for the food preparation area
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Front drinks/condiment fridge operating at 8C; kitchen under counter fridge operating at 5C. Fridge temperatures were turned down at time of inspection to reach <4C. Temperature logs are being recorded, and temperatures generally maintained at <4C. Ensure staff monitor thermometers in fridge units routinely and maintain 4C or less in fridge units. Take corrective actions as necessary.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.7 Are foods protected from contamination?
      • Observation(s): Buckets of raw meat in walk-in freezer is not covered or protected from contamination. The meat buckets were covered with a thick layer of saran wrap. Ensure all food on the premise is 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): The glass dishwasher uses chlorine as sanitizer. At time of inspection, no chlorine was measured, however restaurant has closed dine-in as per PHO Order, therefore glass dishwasher is not in use. Ensure glass dishwasher is in proper working order before opening dine-in option, when allowed to do so as per the PHO Order. The high-temperature dishwasher in the kitchen is in good working order. Measured temperature at plate level at 71C.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): A Sanitation Plan is available on site, but not in use (logs have not been filled out). The facility dispenses pre-mixed quats sanitizer from the dispenser into buckets for cloths and spray bottles. The quat dispenser and the two dishwashers receive maintenance 1-2 times per week. At the time of inspection, quats bucket and spray bottles were measured at 200 ppm. The quats sanitizer buckets and spray bottles must be monitored daily ensure they are prepared at proper sanitizing concentrations. The high temperature dishwasher must be monitored daily to ensure it reaches proper sanitizing temperatures at manifold (82C) or at plate surface (71C). The glassware dishwasher must be monitored daily. Record chemical concentrations and dishwashing temperatures as per your Sanitation Plan and submit a copy of your logs to me for review.
  6. Monitoring

    7 infractions

    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): Six buckets of pho observed outside of walk-in refrigerator with internal temperature of 50.6C°. As per operator, pho is cooled in buckets and placed within walk-in refrigerator after three hours. No thermometer and no system for the monitoring of cooling temperatures on site. Ensure potentially hazardous food is cooled from 60.0C° to 20C° within two hours and from 20C° to 4C° within four hours. Operator to leave premise immediately to purchase a thermometer and monitor/record temperatures moving forward. If pho does not reach proper temperatures within given timelines it must be disposed of.
      • 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): No thermometer for the monitoring of food temperatures located on-site at time of inspection. As per operator, laser thermometer is usually on-site but was unable to locate it. Ensure an accurate thermometer is located on-site for the monitoring of internal food temperatures. Refrigeration unit located near cash register observed with no thermometer. Ensure an accurate thermometer is located within unit for monitoring of refrigeration temperatures Quat test strips observed on-site not within expiry. Ensure test strips within expiry are available on-site for monitoring of sanitizer concentrations.
      • 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.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Walk in freezer observed full and obstructed. A reorganization of food items or a system must be implemented to ensure that the freezer can be routinely cleaned and sanitised. As per operator, cleaning is done once a month.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Non-food grade items observed being used for food preparation. Ensure only items made from a food grade material are used for food service within the premise.
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Operator was unable to provide a food safety plan at time of inspection. As per operator, refrigeration records are usually hanging on the refrigerator. Ensure a food safety plan is readily accessible that includes: all potentially hazardous foods, critical limits and corrective actions
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • 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.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Operator unable to provide sanitation plan at time of inspection. Operator directed Environmental Health Officer to instructions on how to clean and sanitise the meat slicer located on the wall. Ensure a sanitation plan is readily accessible and includes: cleaning and sanitising requirements for all equipment on-site and the cleaning/sanitising agents that are used on-site.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): At the time of inspection no certified food handler was on-site. Operator stated that a certified food handler was on-site earlier in the day but was not at the location currently. Certified food handler returned to premise during the course of the inspection. Ensure at least one certified food handler is on-site at all times the food premise is open.
  7. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) The thermometer installed in the display refrigerator in the sushi area shows 7 degree Celsius. Take immediate corrective actions and contact the health officer by Mar. 15, 2019. b) The food temperatures are not monitored and recorded for cold storage. Take immediate corrective actions and contact the health officer by Mar. 15, 2019.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): The staff said that the food contact surfaces such as cutting boards are sanitized with the chemical sanitizer without cleaning with soapy water and rinsing with clean water. The health officer reviewed the cleaning and the sanitizing requirements with the staff and the operator during this inspection.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
    • F2.4 Are proper freezing and thawing procedures followed?
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): a) The refrigerator next the cashier has the damaged door seal and tapes are being used to cover up some of the damages. Take immediate corrective actions and contact the health officer by Mar. 15, 2019. b) The used wiping cloths are not stored in a sanitizing solution. The health officer reviewed the requirements with the food handlers. Take immediate corrective actions and contact the health officer by Mar. 15, 2019.
      • 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.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Take immediate corrective actions and contact the health officer by Mar. 22, 2019.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): The operator does not have a valid FOODSAFE certificate. Take immediate corrective actions and contact the health officer by Apr. 8, 2019.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  8. Monitoring

    9 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): a) The temperature gauge for the food prep table refrigerator in the food preparation area is showing 12 degree Celsius. The internal temperature of the cooked dumpling stored in the refrigerator was observed at 10.6 degree Celsius during the inspection. The food probe thermometer used was placed in the food in the refrigerator for about 30 minutes. The operator reviewed the Food Safety Plan and discarded the potentially hazardous foods that were kept over night in the non-working refrigerator during the inspection as he does not know how long the foods have been stored at unsafe temperatures. The operator moved the potentially hazardous foods that were just put into the non-working refrigerator today to the refrigerator that maintains foods at 4 degree Celsius and colder during the inspection. The operation contacted a local technician during the inspection. Repair/replace the non-working refrigerator as soon as possible and contact the Environmental Health Officer when the refrigerator is repaired/replaced. b) Some noodles are being stored in water at room temperatures in the food preparation area and not being stored in a refrigerator. No staff was working with the food during the inspection. c) Raw chickens are being stored in a basket on a rice cooker in the food preparation area and not being stored in a refrigerator or a freezer. No staff was working with the food during the inspection. Discard the potentially hazardous foods if the food was stored between 4 degree Celsius and 60 degree Celsius for over two hours. When in doubt, throw out. Store potentially hazardous foods in a refrigerator at 4 degree Celsius or colder and contact the Environmental Health Officer by AUG. 20, 2018. d) The staff put foods into the sushi display refrigerator right after it was turned on and without checking the refrigerator temperatures during the inspection. Move potentially hazardous foods into a refrigerator that maintains foods at 4 degree Celsius or colder IMMEDIATELY. After turning on the refrigerator, check the temperatures using a thermometer. If the refrigerator maintains 4 degree Celsius or colder, potentially hazardous foods may be stored in the refrigerator. Review the required food safety practices with the food staff in the food premises and contact the Environmental Health Officer by AUG. 20, 2018. e) The temperatures for the cold and hot food storage units are not monitored and recorded at least once a day. Monitor and record the temperatures for the cold and hot storage units at least once a day. Provide a copy of the completed records to the Environmental Health Officer by AUG. 20, 2018.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.3 Are proper cooling and reheating procedures followed?
      • Observation(s): The food temperatures and the times are not monitored and recorded when cooling cooked foods. Monitor and record the food temperatures when cooling cooked foods and provide a copy of the completed records to the Environmental Health Officer by AUG. 20, 2018.
      • 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.
    • F1.7 Are foods protected from contamination?
      • Observation(s): a) The staff only sanitizes the food contact surface with the sanitizing solution without the required washing and rinsing steps. Wash with soapy water, rinse with clean water and then sanitize the food contact surface and air dry before and after the use. For food contact surfaces in continuous use: clean & sanitize surfaces before use, after any contamination, or at least every 4 hours. Review the required food safety practices with the food staff in the food premises and contact the Environmental Health Officer by AUG. 20, 2018. b) Raw meats are stored in a container right next to the container that stores vegetables in the two-drawer refrigerated chef base in the food preparation area. c) Raw meats are stored above ready to eat vegetables in the two-drawer refrigerated chef base in the food preparation area. d) Raw meats are stored in a container right next to the containers that store cooked meats and vegetables in the food prep table refrigerator in the food preparation area Do NOT store raw meats and ready to eat foods right next to each other. Do NOT store raw meats above ready to eat foods. Store the foods separately to prevent cross contamination IMMEDIATELY. Review the required food safety practices with the food staff in the food premises and contact the Environmental Health Officer by AUG. 20, 2018. e) The staff said that the raw chickens are washed in the sinks in the food preparation area. Washing raw chicken before cooking, it can increase your risk of food poisoning from campylobacter bacteria. Splashing water from washing chicken under a tap can spread the bacteria onto hands, work surfaces, clothing, and cooking equipment. Do NOT wash or rinse raw chickens. Review the required food safety practices with the food staff in the food premises and contact the Environmental Health Officer by AUG. 20, 2018.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): a) The sushi display refrigerator does not a thermometer to monitor the temperatures. Provide a thermometer for all the cold and hot storage units AND a food probe thermometer for the food staff; and contact the Environmental Health Officer by AUG. 20, 2018. b) The staff does not have access to the sanitizer test strips to verify the concentration of the chemical sanitizer. Provide the sanitizer test strips to the food staff and contact the Environmental Health Officer by AUG. 20, 2018.
      • 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.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): The premises has too many items in the walk in cooler, the walk in freezer, and the food and food equipment storage areas and the Environmental Health Officer could not inspect the premises for any signs of pest activities. Contamination of food, food ingredients, equipment, and non-food materials can occur when improper storage facilities are used. Storage areas: i) should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Shelving should be at least 5 cm (2 in.) from the walls to allow for visual inspection; ii) must be located in a clean, dry, pest-free location; and iii) must be constructed of materials which are durable, non-absorbent and easily cleaned. Unsealed wood is not an acceptable finish for shelves, floors, ceilings or walls. Either provide adequate storage space or do NOT overstock the walk cooler, the walk in freezer and the food and food equipment storage areas. Store food and food equipment at least 15 cm off the floor to allow for visual inspection. Provide a copy of the service records including any recommendations from a local pest control company for the years 2017 and 2018 to the Environmental Health Officer by AUG. 20, 2018.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): a) The concentration of the chemical sanitizer in the spray bottle in the food preparation area is measured over 400 parts per million QUAT using the test strips. Refer to the manufacturer's instruction for the chemical sanitizer and adjust to the correct concentration IMMEDIATELY. Contact the Environmental Health Officer by AUG. 20, 2018. b) The food prep table refrigerator in the food preparation area has accumulated debris. c) The rice cooker has accumulated debris. d) The shelves for storing the microwave and the single use food containers have accumulated debris. e) The walk in freezer has accumulated debris. f) Some of the food containers in the walk in cooler has accumulated debris. g) The ice machine has accumulated debris. h) The area underneath the food slicer has accumulated debris. Clean and sanitize the food equipment and the shelves frequently and contact the Environmental Health Officer by AUG. 20, 2018. i) Some of the shelves are covered with aluminums foil. Discard the aluminums foil and clean shelves regularly and contact the Environmental Health Officer by AUG. 20, 2018.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • 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): a) The used wiping cloths are not stored in a sanitizer solution when not in use. Either store the used wiping cloths in a sanitizer solution when not in use or use paper towel IMMEDIATELY and contact the Environmental Health Officer by AUG. 20, 2018. b) The thermometer installed in the food display cooler is damaged. Remove the damaged thermometer IMMEDIATELY and provide a good working thermometer for the food display cooler; and contact the Environmental Health Officer by AUG. 20, 2018. c) The food display refrigerator in the food preparation area has a burnt out light. Replace the light to provide adequate lighting for the refrigerator and contact the Environmental Health Officer by AUG. 20, 2018. d) Some of the ceiling tiles in the food preparation area are misplaced. Install the ceiling tiles properly and contact the Environmental Health Officer by AUG. 20, 2018. e) Some dry foods are stored directly on the floor in the dry food storage room. Provide adequate shelves to keep foods off the floor or do NOT overstock the storage room; and contact the Environmental Health Officer by AUG. 20, 2018. f) The food refrigerator located close to the cashier has accumulated ice build up inside the unit. The refrigerator has tapes to on its door to cover up the damages. Repair the damages on the refrigerator and do NOT use tapes to cover the damages. Clean the refrigerator regularly and contact the Environmental Health Officer by AUG. 20, 2018.
      • 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.
      • F2.5K 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): a) Some dishes, cookware and the items used for food handling are being stored in the staff washroom. Do NOT store the items used food handling in the staff washroom and contact the Environmental Health Officer by AUG. 20, 2018. b) The walk in cooler and the walk in freezer have too many items being stored in the units. Some of the foods are being stored on the floor inside the units. Overstocking means that refrigeration equipment has to work harder to reach maintained set points. The cold air might not be able to reach all products if the cooler is too full. Overstocking might also block vents. Keep the cooler system cleaned and maintained to prevent failure. Do NOT overstock the walk in cooler and the walk in freezer and contact the Environmental Health Officer by AUG. 20, 2018.
      • F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
      • F2.6I Food premises operations must be separated from incompatible areas and activities.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): The Plan is missing the cleaning and sanitizing requirements for the establishment and all equipment and utensils. Complete the plan and attach the manufacturer's instructions for the cleaning requirements for the food equipments (e.g. food slicer, etc.). Provide a copy to the Environmental Health Officer by AUG. 20, 2018.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  9. Monitoring

    8 infractions

    • F1.3 - Are proper cooling procedures followed?
      • Observation(s): The food temperatures are not being monitored and recorded when cooling cooked food. The record that is available in the restaurant does not have any date.
      • F1.3A - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
      • F1.3B - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): a) Bean sprouts are being soaked in water on the counter in the front food preparation area. The surface temperature is observed at 16.5 degree Celsius. b) The food temperatures for cold storage are not being monitored and recorded at least once a day. The record that is available in the restaurant does not have any date.
      • F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
    • F2.2 - Is the premises free from a pest infestation?
      • Observation(s): Rodent dropping are observed on the floor in the back food storage area right next to the walk in cooler. They are about the size of a grain of rice, thin and rod shaped with pointed ends. The operator says that the local pest control company has been providing the pest control services every month. The service record from the pest control company is not available in the restaurant.
      • F2.2A - The premises must be maintained free of pests.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): a) The food slicer has accumulated debris and it is not being used at the time of this inspection. b) The wiping cloths that are being used to clean the food contact surface are not stored in a sanitary manner.
      • F2.3D - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
      • F2.3H - Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F2.4 - Are foods handled in a sanitary manner and protected from contamination?
      • Observation(s): a) The sushi rice made from yesterday are stored in the rice cooker in the front food preparation area. The internal food temperature is observed at 21.1 degree Celsius. The operator agrees to discard the food immediately during this inspection. b) Some dry foods are not stored in a pest proof food grade container.
      • F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination
      • F2.4B - Ready to eat foods must be stored in a manner that prevents cross contamination.
    • F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): a) The metal food serving utensil is damaged. b) The floor for the walk in cooler has accumulated debris. c) The shelves in the front food preparation area have accumulated debris. d) The shelves in the back food preparation area have accumulated debris. e) The area between the grill units has accumulated debris. f) The test kit for the pH level for the sushi rice is not available in the premises. g) The test kit for the sanitizing solution is available in the premises. h) The sanitizing solution has not been prepared for the immediate uses in the food preparation areas. i) The food shelves in the food storage room are not smooth, impervious to moisture and easy to clean. j) The food shelves in the food preparation areas are not smooth, impervious to moisture and easy to clean.
      • F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
      • F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
      • F3.4K - The premises must be maintained to prevent harbourage of pests.
      • F3.4L - The premises must be protected against entry of pests.
    • F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): a) The updated template is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>. b) More templates and checklists are available at <http://foodsafe.ca/resources.html>. c) The food safety info for sushi is available at <http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Fish/SushiSafety.pdf>.
      • F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
      • F3.7B - Operator must maintain a food safety management procedure that includes all potentially hazardous foods.
      • F3.7C - Food safety management procedures must identify all critical control points.
      • F3.7D - Food safety management procedures must include critical limits for all critical control points.
      • F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): a) The updated template is available at <https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Pages/Resources.aspx>. b) More templates and checklists are available at <http://foodsafe.ca/resources.html>. c) The manufacturer's manual for the food slicer is not available for the food staff.
      • F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
  10. Monitoring

    1 infraction

    • 7 - Is the premises free from a pest infestation?
      • Observation(s): *Rodent droppings are observed on the floor in the women's washroom. The inspector provided a copy of the BC Health File: <https://www.healthlinkbc.ca/healthfiles/pdf/hfile36.pdf> and reviewed the cleaning steps for the droppings. Please contact a local pest control professional by Jan 21, 2016 for an assessment and contact the inspector for follow up.
  11. Monitoring

    1 infraction

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): *At the time of inspection, 3 flats of 24 package eggs (15°C) were kept in non-functional line cooler. Operator mentioned line cooler has not been functional since last night. Operator complied with inspector's directions to discard eggs. *Pork, chicken and shrimp were being thawed in buckets on the floor in cooking area.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
      • 4.4 - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
  12. Monitoring

    0 infractions