I & J Fusion Cuisine
14-1000 Northwest Blvd Creston BC V0B 1G6 · Restaurant - Food Service
6 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs solution in the spray bottle was tested to be at above 500 ppm or above. The solution was not prepared properly and was found too concentrated.
- 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): - The shelves storing dry food products (the one next to the griddle and the one close to the prep table) were observed to be coated with excessive amount of grease and filth. -Excessive amount of food debris and filth were observed on the floor in the kitchen and food preparation area, particularly beneath the shelves, tables, and cooking equipment. - The exhaust hood was observed to be coated with a layer of grease and and ash. The next cleaning was scheduled to take place in February 2026, but operator indicated that the exhaust hood has not been serviced this year. - Used cardboard boxes and the unwanted packaging materials were observed to be left on the floor. - Garbage bin next to the prep table was observed to be full and multiple open containers full of waste cooking oil were stored beneath the 3-compartment sink. - Glass jars containing sauces and condiments in the fridge were left wide open without being covered.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available at the time of inspection. Operator indicated that he is in the process of developing one.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available at the time of inspection. Operator indicated that he is in the process of developing one.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): No signs of pests throughout the facility; however, a small gap between the bottom of the rear-entry door is present which may allow for potential pest entry.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. An accumulation of grease and food debris was observed on the floor surrounding the grill. 2. Several pails of grease waiting to be discarded was observed on the floor in the dishwashing area.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is in the progress of being completed.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. Several house-made sauces were observed on the wire shelving rack next to the flattop. The operator stated that they come out of refrigerator between 10-2pm. One of the sauces was observed to be 22’C by probe thermometer. 2. One of three containers of barbeque sauce was stored at ambient temperature in the broken refrigerator that is used as dry goods storage. The container was opened and stated “Refrigerate after opening”. The sauce was measured at 17’C by probe thermometer.
- 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.
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Rice noodles observed in open bucket of water on lower shelf of prep area next to fryer. 2. Main kitchen refrigerator: an open package of raw chicken was observed on the top shelf and a box of open salad ingredients was observed on the bottom shelf. Meat such as chicken must be stored below produce and ready-to-eat foods to prevent possible cross-contamination.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Accumulation of food matter and lack of cleanliness prevents an accurate assessment of possible pest activity. 2. A fly trap was observed at the back door and the operated stated it is not effective. 3. Ceiling lights in hallway that bisect the dining area-back door show an accumulation of dead insects. 4. A gap was observed at bottom of the rear door , weather stripping is required. 5. Possible mouse activity was observed as an accumulation of Styrofoam pellets near rear-entry door.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Accumulation of grease and food matter throughout kitchen, storage and dishwashing areas. 2. Food prep areas have accumulation of food matter. 3. Several pails of grease on floor in dishwashing area. 4. Ceiling vent in kitchen has thick layer of dust hanging that is likely to shed onto food contact surfaces or food 5. Fume hood has accumulation of grease to point of dripping off edges. A service tag indicating past service or cleaning was not available.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available at time of inspection. Please ensure this document is kept updated and on site at all times.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available at time of inspection. Please ensure this document is kept updated and on site at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certificate was not available at time of inspection. Please ensure this document is kept updated and on site at all times.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): 1. Cabbage waiting to be cut was stored in a plastic basket on the floor. Two empty pails were stored on top of the cabbage. 2. Metal scoops were located inside of open bags of flour.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility does not have QUAT test strips on site to measure the concentration of surface sanitizer, or chlorine test strips to measure the concentration of sanitizer for manually washing dishes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Repeat infraction. Floors and cooking utensils near the grill were observed to have grease accumulating on and around them. Shelf next to the grill had an accumulation of sauces on the wire racks.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not available on site during the inspection. Please locate this and keep it on site. Resources will be provided if a new document needs to be made.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not available on site during the inspection. Please locate this and keep it on site. Resources will be provided if a new document needs to be made.
- F1.7 Are foods protected from contamination?
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Fridges 9 C must be 4.4 C or less
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Daily Temperature Charting required for fridges
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Kitchen requires cleaning.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?