Jay's Sushi & Tempura House
B-1590 Summit Dr Kamloops BC V2E 1R5 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Cleaning required in hard to reach areas of kitchen as discussed - walls/floors where debris has built up. • Remove tinfoil from shelving and ensure shelves are smooth and easy to clean and debris has been removed. Note: • Unsure if the bins that dry goods (rice/flour etc) are stored in are food grade. Recommend keeping rice and flour in original bags in the bins or use verified food grade/food grade liners.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Commercial dishwasher was removed and operator is in the process of acquiring another unit. Health Officer to supply 1 month for the new dishwasher installation. • Once dishwasher model has been decided upon, please provide Health Officer the make/specs before confirming purchase to ensure it meets the needs of the food premises before installing.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Add hot held rice and soup to logs. • Premises must test at least weekly for pH of sushi rice (pH 4.3) or less. Provide logs for this. Follow the testing instruction on the pH strip packaging.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Do not store scoops/bowls in products (rice, flour etc.) scoops should be stored so that handles are kept outside of product. • Do not use cardboard on shelving - if you want to have a surface on the wire shelving, you can use a plastic tray or large cutting board or any surface that can be cleaned and sanitized - for example, remove tray when dirty or end of day and run through dishwasher. •
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator FOODSAFE expired March 2024 - please ensure new FOODSAFE or equivalent is completed and supplied to Health Officer on or before Date noted in report.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Dishwasher sanitizer was low (bubble trapped in the line). Dishwasher was primed at the time of inspection. Corrected during inspection.
- F2.3A Mechanical dishwasher/glasswasher 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): • Cleaning required in the following areas: inside of coolers and freezers where food debris has built up, surfaces that have flour built up (tempura batter/flour on shelving and walls), sauce noted on surfaces in the deep fryer/grilling area - please ensure all surfaces have been cleaned and food debris removed. Ensure that the floor is cleaned underneath the prep cooler.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Paper towel dispenser was empty at the time of inspection. Please ensure paper towel is kept in the dispenser at the sink. Until paper towel has been supplied - please use the other roll as noted.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs are required for all coolers/freezers/hot soup/hot rice at least 1x daily - Health Officer will email temperature logs and resources.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Please write down the sanitizer concentration of the chlorine for the dishwasher. As discussed it should be 50ppm. Once you get the new strips begin logging and submit with the temperature logs required in F3.3 above.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?