Jun Food
20-1320 Trans-Canada Hwy Kamloops BC V0E 2A0 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Sanitizer inside incorrectly labelled bottled - removed from bottle and moved into correctly labelled sanitizer bottle. • 1x wooden shelving unit had wasabi/food debris, staff to clean or remove if shelving cannot be cleaned.
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): • 1x incidence: staff member left sushi preparation work station and touched face with gloved hand, then went back to station without undertaking appropriate glove/hand washing hygiene (hand wash and replace gloves). Health Officer stopped staff member before starting preparation and instructed staff member to undertake appropriate gloved hygiene before starting preparation. Corrected during inspection. Operator to remind staff that gloves need to be changed and hands washed at appropriate time. Health Officer to supply reminder posters on this.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): • Crab noted to be thawing in standing water - must be thawed under cold running water or another approved method, such as in a fridge. Discussed with staff member at the time of inspection. RESOLVED.
- F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to Operate to be posted in conspicuous location for public viewing. Health Officer posted permit at the time of inspection. • Health Officer to update operator to remove old contact in system.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Daily temperature logs must be maintained for all cooler and freezer units to monitor for critical limits.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?