Kome Sushi
F-24 2 Ave S Williams Lake BC V2G 1H6 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Facility no longer offers dine-in services and are using the three compartment sink method instead of the dishwasher. F2.3D: Sanitizer solution was not prepared. Corrective Action: Mix sanitizer solution and ensure that is is always available and mixed at the proper concentration.
- F2.3B Manual dishwashing procedure 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): F2.5B: Cardboard was located in the kitchen. Corrective Action: Remove the cardboard. All surfaces should be smooth, durable, and easily cleanable.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Sanitizer testing strips were not available onsite during the inspection. Corrective Actions: • Ensure chlorine sanitizer testing strips are available onsite. These are required to ensure that sanitizer solution is at the adequate concentration for proper sanitizing action.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Low temperature dishwasher was first measured with 0 ppm chlorine. It was noted that the chlorine bottle was empty. A new bottle was added. • Ensure that food contact surface sanitizer measures at 200 ppm chlorine. Use the sanitizer test strips to verify. Ensure you are using a approved sanitizer. Corrected During inspection: • Operator added and attached new bleach sanitizer solution bottle to the dishwasher than primed the lines. A new cycle was run and the chlorine measured 100ppm range chlorine.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.1 Does the facility have proper monitoring supplies?