Japanese Kitchen Kura
1445 Main St Penticton BC V2A 5G5 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): - The operator was observed touching the dirty microwave panel and handling food without washing hands in between.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.7 Are foods protected from contamination?
- Observation(s): - Operator must use proper containers and cover food items during storage. Fish was observed stored in a fridge without being in a container / covered.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Fish was observed defrosting at the room temperature. The operator was educated that hazardous foods should be defrosted overnight in the refrigerator. Food items should be placed on a tray at the lower fridge shelf to avoid accidental cross-contamination.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - Operator must fix the refrigerator used for sushi preparation. One of the two doors wasn't working and needed a new hinge. This fridge can't be used for storing hazardous food items until it's fixed. - Operator must defrost, wash, and sanitize freezers and fridges. The stand up fridge had mold growth inside. Freezers had excessive ice build-up. - Operator must wash and sanitize a microwave. The operator was observed touching the dirty microwave panel and handling food without washing hands in between. A small oven / toaster needs to be degreased / washed or replaced due to wear. Similar observations have been made during previous inspections. - Operator must wash and sanitizing all shelving units, remove items that are not in use or can be recycled. - Operator must find a better knife storage solution and should not to store knives in between counters or tables. - Operator must clean dishwasher and remove calcium build up.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): -Operator must use a designated handwashing sink only for handwashing purposes. It was observed that all three sinks of a three-compartment sink have been used for dishwashing / food preparation. This is a repeat non-compliance from previous inspections. If the same practice is observed again, the operator will need to install a separate handwashing sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall yes, however there are a few items to address. 1. The microwave and the shelving that holds the microwave has dust and grime accumulation. 2. The black stand up fan in the kitchen has dust accumulation. * Dust and grime accumulation can create potential for cross contamination. - Ensure to remove dust and grime, clean, sanitize and monitor on a regular basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: No chlorine test strips available to test sanitizing solution Corrective Actions: • Purchase chlorine test strips that are able to test up to 200ppm
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5C: Wiping cloth sanitizing solution measured to be 25ppm chlorine Corrective Action: • Replace every 2 hours or as often as needed to ensure wiping cloth solution maintains a 200ppm concentration.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan not available on site, operator sent via email after inspection. Corrective Actions: • Update Food Safety Plan to include all menu products and procedures for freezing fish and testing sushi rice
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Facility will need monitoring supplies for dishwasher as the dishwasher temperature is constantly not correct
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Not all cooling units have thermometers for monitoring temperature
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door of facility has gap
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Food contact surfaces are not sanitized Dishwasher at a minimum of 71°C on plate surface during time of inspection
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ensure all areas of the kitchen is cleaned - ducts above the food preparation area and area underneath the 3 compartment sink
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Freezer at -12°C during time of inspection
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Dishwasher is not functioning properly
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Backdoor has a opening gap to the facility
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Overall sanitation is satisfactory All surfaces are smooth, durable, and easily cleanable Mold growth on the ceiling ducts Stand up freezer is leaking
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 100 ppm bleach used for food contact surface cleaning - good High temperature dishwasher is not meeting the required temperature to sanitize dishes correctly.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): All foods are covered and stored a minimum of 6 inches above the floor Chemicals are stored away from food Raw eggs stored above ready to eat foods
- 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