Skip to content
Loading map…

Japan Wasabi-Sushi Wonton House

395 Quebec Street, Prince George, V2L 1W4 · Restaurant

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    8 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Freshly cut vegetables in a white bucket inside the walk-in cooler were not covered. A plastic bucket containing carrot salad was placed on top with its base touching the ready to eat vegetables. This may increase of cross contamination of food which may potentially lead to foodborne illness.
      • Corrective Action: Staff removed the plastic bucket which had its base in contact with the vegetables and placed a lid to cover the food items. A food establishment operator must ensure that the food is stored in a manner that makes it safe to eat.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Ice machine has visible dirt build-up on the inside and the outside. Dust build-up was also observed on the door section of the ice machine. Operator noted that they clean and sanitize the ice machine once in 1-2 months. Dirt buildup in a commercial kitchen ice machine may pose a significant health concern, as it may create an ideal breeding ground for harmful bacteria, mold, and other pathogens. These contaminants may lead to foodborne illnesses and other health concerns for consumers.
      • Corrective Action: A food operator must ensure that the ice machine is maintained in clean and sanitary condition. Operator was asked to clean the ice machine by the end of the day.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed dirt build-up in hard to reach areas. Areas around the dishwasher and ice machine had visible dirt and grime build-up. The underneath of dishwashing sink is used as storage of empty buckets and containers which may make it difficult to access it during cleaning. Lack of effective sanitation may potentially increase harbourage of pests or act as pest attractants.
      • Corrective Action: A food operator must make sure that a food preparation area is kept in a clean and sanitary manner. Remove and dispose the plastic buckets that are no longer in use and effectively clean the surfaces.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: (CORRECTED DURING INSPECTION) Used cleaning cloths were observed on the food preparation tables and not in a bucket containing a sanitizer solution. This may provide a harbourage of pathogenic bacteria which potentially lead to cross contamination of food contact surfaces which may lead to foodborne illnesses.
      • Corrective Action: Operator was asked to keep the cleaning cloths inside a bucket with sanitizer solution. A bucket was available on site and contained a bleach solution of at least 100 ppm.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The rear section of the kitchen by the dishwashing area has peeling and/or broken tiles. Public health significance: This may reduces the effectiveness of cleaning and sanitizing the floor of the food preparation area which may lead to unsanitary conditions especially in wet areas such as dishwashing.
      • Corrective Action: A food operator must ensure that the food preparation area is maintained in good repair that makes it easy to clean and keep it a sanitary condition.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: (CORRECTED DURING INSPECTION) Employee personal items such as jackets were stored directly above ice machine in the food preparation area. Personal clothes may carry micro-organisms from the outside environment and when brought into food preparation areas, they may contaminate food contact surfaces, equipment, and directly onto food, which may potentially cause foodborne illnesses.
      • Corrective Action: Operator was asked to move the personal items to a designated place. There is a designated place in the kitchen where staff keep their personal items. Ensure that personal items are not stored in direct contact or above food items in the kitchen and should always be stored in a designated place.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: The food premise lacks a thermometer for checking the food temperatures after cooking, during hot holding and cooling as well as recording fridge and freezer temperatures. The facility also lacks a proper and accurate temperature monitoring logs. Lack of temperature monitoring of food in storage may lead to storage of food in danger zone that may increase the growth of bacteria that cause foodborne illnesses.
      • Corrective Action: An operator of food premises must ensure that temperature monitoring is done to ensure food is protected from contamination. Operator was asked to obtain a thermometer for checking food temperatures during preparation and storage.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Hand wash station next to the ice machine and besides a freezer lacked hand soap and paper towels for hand drying. Soap and paper towels are essential for maintaining hygiene in a kitchen and are critical in preventing the spread of germs and foodborne illnesses.
      • Corrective Action: A commercial food premises must have a hand wash station equipped with hand soap and paper towels/hand drying equipment to maintain effective hand hygiene. Although the kitchen had a properly stocked hand wash station in the customer service area, its location may not support effective hand hygiene for the staff handling food at the rear section of the food preparation area.
  3. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths for food contact surfaces left on the counters between use. (Public Health significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths for food contact surfaces are always stored in a sanitizing solution of 100 ppm chlorine OR 200 ppm QUATs between uses. Operator immediately transferred wiping cloths for food contact surfaces into buckets containing chlorine solution of more 100 ppm at the time of inspection.
  4. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Food items meant for personal use were stored along with the food meant for public (coffee cup, lunch bowl on the kitchen counters, personal food in fridge). (Public Health Significance) - Storing food items meant for personal use in the same location as food being prepared for public can cause cross-contamination and possibly food-borne illness if consumed.
      • Corrective Action: Ensure that food items meant for personal use are stored in a separate designated location.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Packets of frozen imitation crab were observed to be thawing on the counter at room temperature by the dishwasher. (Public Health Significance) - Improperly thawing potentially hazardous food item such as a packet of imitation crab at room temperature leads to growth of disease causing pathogens, such food items if consumed can potentially cause food-borne illness.
      • Corrective Action: Ensure that frozen potentially hazardous food items such as an imitation crab is thawed in an acceptable manner. Operator transferred the packets of frozen imitation crabs in a refrigerator that maintained the required regulated temperature of 4°C or colder at the time of inspection.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cutting boards were observed to be stored on shelving units covered with food debris, dust and grime near the dishwashing area. (Public Health Significance) - Equipment/food contact surface such as cutting boards if stored in an unsanitary condition can cross-contaminate the food being prepared for the public and may cause food-borne illness if consumed.
      • Corrective Action: Ensure that equipment/food contact surface such as cutting boards are stored and maintained in a sanitary condition.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Resuable wiping cloths for food contact surfaces were stored outside the buckets containing chlorine sanitizer solution. (Public Health Significance) - Wiping cloths for food contact surfaces left on counters at room temperature can harbor and facilitate the growth of disease causing pathogens, if these cloths are reused they may contaminate the food handling equipments and food contact surfaces and can cause food-borne illness.
      • Corrective Action: Ensure that wiping cloths for food contact surfaces are stored in chlorine sanitizer solution of more than 100 ppm at all times between uses.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Significant accumulation of grime, food debris, and dust was observed throughout the facility especially below the food storage areas (including shelving in the walk-in cooler) flooring and walls. (Public Health Significance) - Presence of significant amounts of grime, food debris, and dust can physically cross-contaminate the food causing illness.
      • Corrective Action: Ensure that the entire food facility is thoroughly cleaned, especially in the harder to reach areas, behind the equipment, food storage areas, walls and flooring and maintained in a sanitary condition.
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    5 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Bucket of chicken inside of walk-in cooler was uncovered.
      • Corrective Action: Bucket was covered with lid during inspection. Please ensure to keep potentially hazardous foods such as raw chicken covered to prevent contamination between food items.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Trays of flour and batter were being kept directly beside the hand sink during inspection. Splashing from the hand sink may result in contamination of food.
      • Corrective Action: Food was moved away from hand sink to nearby table area. Please ensure to keep food covered or separated from areas where cross-contamination can occur.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Ice machine observed to have build up of black grime or mould inside.
      • Corrective Action: Clean the ice machine.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Bleach spray bottle for food contact surface disinfection was at 0 ppm during inspection. Bottle was observed to be kept in direct sunlight at a table near the service area.
      • Corrective Action: New bleach was added to spray bottle during inspection. Ensure that sanitizer is kept out of sunlight and inside of the kitchen area so that staff have easy access to sanitizer. Use chlorine test strips to ensure that sanitizer is kept at 50-100 ppm bleach.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Concentration of 3rd compartment sink for manual dish washing sanitizing was at approximately 25 ppm chlorine.
      • Corrective Action: Chlorine was adjusted during inspection. Chlorine test strips were given to operator to use. Ensure that the cocncentration of chlorine is kept at approximately 100 ppm for adequate sanitizing. Purchase chlorine test strips to make sure that the correct concentration is kept in the future.
  7. Routine Inspection

    1 infraction

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Alcohol spray bottle used for wiping down food contact seating tables
      • Corrective Action: Approved sanitizers are bleach ( at least 100ppm) , Iodine (minimum;25ppm), and Quats ( minimum: 200ppm)