Mahoroba Japanese Restaurant
2921 30th Ave Vernon BC V1T 2B8 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Remove linen floor mat from the entrance to the kitchen and replace with a rubber mat similar to the other mats in the kitchen.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Onions in a container were left on the floor in the walk-in cooler. Corrective Action: Move container of onions off floor (e.g. onto shelf in cooler).
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Observation: White fridge in the main kitchen contained food product (shaped like cubes) stored in plastic bags which are not food grade containers. Plastic bags are not designed for direct food contact and may impart chemicals or shed foreign material into the held product. Corrective Action: Store food product in food grade containers to prevent potential cross contamination.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observation: Handwashing station near sushi bar was obstructed with a bucket of sanitizer. Corrected During Inspection: Staff moved bucket of sanitizer out of handwashing station so that it was unobstructed. Liquid soap was available at the two-compartment sink near the dishwashing area. Paper towel was available on a wall mount at the two-compartment sink near the dishwashing area. Note: Two-compartment sink near dishwasher has one compartment dedicated to handwashing. Ensure only handwashing occurs in this compartment. Note: Recommend installing an automatic paper towel dispenser to reduce the amount handling required to grab paper towels near the dishwashing area. Compared to the current manual paper towel holder, an automatic paper towel dispenser would reduce the potential for cross-contamination.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food stored inside reach-in cooler near dishwashing area measured at 9°C. Corrective Action: Adjust, repair or service cooler so it maintains food at 4°C or colder. F1.2B(2): Food products in small bar cooler near sushi line measured at 6°C. Corrective Action: Adjust, repair or replace cooler so food is held at 4°C or colder. See infraction F2.1B. Accurate thermometers are required to verify safe temperature.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test papers are not available onsite. Corrective Action: Obtain chlorine test papers to monitor sanitizer concentration. Ensure test papers are designed for use in food premises and have a test range of 10-200 ppm. F2.1B: Thermometers in the following coolers were found to be inaccurate. • Steel reach-in cooler near dishwashing area • Small bar cooler near sushi line Corrective Action: Remove inaccurate thermometers from the premises. Obtain NSF certified independent thermometers and place in the noted coolers.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation observed: • Grease and food residue on deep fryer housing and between cooking equipment • Heavy dust/ash particle buildup behind range • Stray items and debris under counters in dishwashing area • Staining on walls in the dishwashing area • Visible mould on posted documents Corrective Action: Clean the areas identified to remove grease, debris, and staining. Discard damaged paperwork, clean exterior of cooler doors, and replace documents with new copies as needed. F2.5C: Wiping cloths are being left out on kitchen surfaces and not continuously immersed in the sanitizer provided. Bleach solution onsite measured at 200 ppm chlorine residual. Corrective Action: Leave wiping cloths immersed in solution between uses. Ensure cloths soak for at least 30 seconds to eliminate bacteria before use. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. F2.5D: Spray bottle containing bleach sanitizer is not labelled. Corrective Action: Clearly label the spray bottle to indicate the contents. F2.5J: Light fixture in kitchen area does not have a protective cover. Corrective Action: Install shatterproof cover or shatterproof bulbs in the kitchen light fixture to prevent contamination in the event of bulb breakage.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B(1): Soy product being stored in plastic shopping bags in the downstairs walk-in cooler. This material is not intended for food contact and can contaminate the stored product. Corrective Action: Transfer the soy product to sealable bags or covered containers made of food-grade material. Discard the used shopping bags. F2.6B(2): Sushi vinegar is being stored in a plastic garbage bin in the downstairs storage area. This bin is not designed for use with food and can directly contaminate the food product. Corrective Action: Transfer and store sushi vinegar in a sealable container made of material that is smooth, non-absorbent, easy to clean, and intended for food contact. Do not use garbage bins for food storage. F2.6F: Observed unsuitable materials used to line food contact surfaces: • Cloth towels under hot holding unit and sauces • Aluminum foil on surfaces near range and cooking equipment, and under clean dishware Corrective Action: Remove and discard foil, and launder cloth towels. Regularly clean food contact surfaces and avoid the use of liner material.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Liquid soap in a dispenser not provided at the two-compartment sink in the dishwashing area. Staff often use this sink for handwashing. Corrective Action: Install a wall-mounted soap dispenser at the warewashing sink. F2.7C(1): Paper towel is not provided within reach of the sushi bar hand sink. Corrective Action: Install an enclosed wall-mounted paper towel dispenser above the sushi bar hand sink to ensure convenient access to single-use paper towel. F2.7C(2): Paper towel in a dispenser is not available at the two-compartment sink in the dishwashing area. Corrective Action: Install an enclosed wall-mounted paper towel dispenser within reach of the warewashing sink. Position dispenser so paper towel will not contact contaminated items.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Cooler by the dishwashing area was measured to be 7-8°C. Top sushi cooler was measured to be around 7°C, but sushi chef had been opening and closing the door frequently. Temperature log for coolers are maintained. Actions required: • Operator to adjust both cooler temperatures so that it can maintain 4°C or less at all times.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): No soap in the soap dispensers at both hand sinks by the sushi prep area. Employees must use soap and warm water for proper hand washing, and dry their hands with single use paper towel. Actions required: • Operator to refill soap dispensers with liquid soap and ensure that staff are properly washing their hands.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Food containers stored in the walk-in cooler downstairs. Food containers should be stored on shelves 6 inches above the ground to prevent contamination and to allow for easy cleaning of the floor. Actions required: • Operator to store food containers off of the floor on the shelves to protect the bottom of the containers from contaminating food contact surfaces.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Garbage bags are being used to store frozen fish in the freezers downstairs. The garbage bags are not made from food grade materials, and may leach chemicals onto food. • Cardboard taped over the vents above the stove. This is a fire hazard as cardboard is a flammable material and it is right above the stove. Actions required: • Operator to switch garbage bags to food grade plastic liners. • Operator to remove the cardboard and ensure that no flammable material is used near the stove.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap in both hand sinks by sushi prep area. All hand washing sinks must be supplied with soap and paper towel to allow for proper handwashing. Actions required: • Please ensure that all hand sinks have liquid soap in the soap dispenser and remind staff to wash their hands with soap and warm water frequently to prevent contamination.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not completed. Actions required: • Operator to complete template provided by EHO and submit to EHO for review. • Sanitizer concentration log should be maintained to ensure the correct concentration is being used.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Fish stock was sitting out at room temperature. Instructed staff to reheat stock to 74C and maintain hot at 60C or warmer. Alternately stock can be kept in the fridge and small amounts brought out as needed.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Sanitizing solution was not available. Bleach and test strips are present on site.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): -A written Food Safety Plan is required as discussed. The page you have posted on the fridge is not sufficient- more detail is required. Resources will be provided to you to help with this. -Logs are being kept for temperatures and dishwasher sanitizer concentration- good.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7G - Food processing operators must have their food safety plan approved by the health officer.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): -A written Sanitation Plan is required. It must include all areas and equipment in the facility and should list daily, weekly, monthly cleaning duties. -Also include a list of cleaners and sanitizers in use in the facility and instructions on how to mix solutions if needed. -Include a list of pesticides in use or the name of your pest control company.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.8D - Food processing operators must have their sanitation plan approved by the health officer.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
2 infractions
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Hand wash station in kitchen area has bucket in it and is not available for use. Please remove the bucket and ensure the hand wash sink is always available for use.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Raw fish is stored above ready to eat foods in stainless steel cooler. All raw meats/fish must be stored below ready to eat food to prevent accidental cross contamination. Most foods are covered.
- 1 Observation, Moderate Severity of Consequences : Raw foods must be stored below cooked or ready-to-eat foods.
- 13.4 - Are hand washing stations easily accessible?
- Monitoring
2 infractions
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Wet wiping cloths were being stored at room temperature. Discussed with owner that wet wiping cloths should be stored in a sanitizer solution when not in use to prevent the possibility of any bacterial growth on the cloths. This was corrected at the time of the inspection as wet wiping cloths were placed into a sanitizer solution and owner had discussed this with the cooks.
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Hand wash sink on the left hand side of the deep fryer is not accessible as there is a tray in front of the hand wash station and a bucket in the sink. Ensure the hand sink is not blocked and that it is not being used for any other purposes asides from hand washing. Discussed with the owner that the other sink that is accessible should be the hand wash sink as it is accessible and in the food preparation area. This sink had a bowl in it at the time of the inspection. Spoke to the owner and had the bowl removed at time of inspection and told her that this sink should only be used for hand washing and no other purposes
- 1 Observation, Low Severity of Consequences : The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?